These yummy potstickers aren't very fast, but they are so worth it. Make it once, and trust me, you'll get addicted! You can also fill these with meat.
You can add 2 carrots instead of just one, but I liked it with less carrots.
You can also steam these, this makes the potstickers a little softer.
Last thing, you can also choose a meat filling.
Time: 2 1/2 hours
3 tablespoons vegetable oil
1 cup diced shiitake mushrooms
2 shallots, minced
3 cups shredded green cabbage
2 carrots, peeled and grated
1/2 cup crushed water chestnuts
1/2 cup chopped fresh cilantro leaves
1 large egg
3 cloves garlic, minced
1 tablespoon freshly grated ginger
1 1/2 tablespoons reduced sodium soy sauce
1 tablespoon rice wine vinegar
2 teaspoons sesame oil
Kosher salt and freshly ground black pepper, to taste
32 (3-inch) round wonton wrappers
Preheat your oven to 425 degrees and line a baking sheet with parchment paper.
In a saucepan over medium heat, warm 1 tablespoon of the vegetable oil. Add mushrooms and shallots. Cook this for 3 -4 minutes. Then add in the cabbage and carrot, cook for 5 minutes. Cool completely in the fridge. Once ready, add your cooled vegetables to a bowl wit the water chestnuts, cilantro, egg, garlic, gringer, soy sauce, rice wine vinegar, sesame oil, and salt/black pepper.
Take on of your wonton wrappers and add 1 teaspoon of your filling. With your finger take a little bit of water and brush the sides of the wrapper. Fold over and crimp.
Bake for 5 minutes, flip, and bake for another 3 minutes.
- The Bored Baker 👩🏽🍳