Tuesday, March 2, 2010
Jamie David has always loved Potstickers, and searching around for vegetarian options, I found many recipes. This is a combination of many, and it turned out really well. Make enough, and this can be a main course, but it is usually served as an appetizer.
This is a super easy recipe, with a few pre-sliced ingredients, pre-made wonton wrappers, and a tasty sauce that just mixes up a few flavors.
1~2Tbsp Ginger, depending on your taste.
Then sautee them together for 2 minutes in a tbsp of Sesame Oil before the onion softens a tad and the ginger starts releasing an aroma
Get ready 2 cups each of sliced cabbage, carrots and mushrooms.
Add these veggies to the pan, along with 2 Tbsp of Shoyu and 2 Tbsp of Mirin
Sautee for 4 or 5 minutes until everything gets nice and soft.
Some recipes added the cabbage later so there was more of a bite in the dumpling, but I like everything soft.
Pictured are a few ways to do it, round, pleated circular edge, boats, and triangles.
Get a grouping ready and fry them in a tsp or more of oil, but not too much! This is not the main cooking process! Fry them for 2~3 minutes depending on how hot the oil, the bottom should be golden brown.
Add 1/4 cup~1/3 cup water depending on the size of the pan. Turn up heat if it isnt already on medium high, and cover.
Steam dumplings for 3~4 minutes until the water has fully evaporated.
Serve immediately with a prepared sauce of 2 parts Soy Sauce and Mirin, 1 part Sesame Oil, Sriracha to taste.
You know you have cooked them correctly and tightly enough if the wrapper has shriveled on top and the bottoms are golden brown and not burnt.