How to Make Vegetarian Potstickers

Even non-vegetarians will eat these up. This recipe makes appetizers for six.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 2 garlic cloves - minced
• 2 eggs - beaten with 2 tbsp. water
• 1 c. peanut oil
• 1 tbsp. minced ginger roots
• 1 carrots - peeled and cut into very small dice
• 1 tsp. soy sauces
• 1/2 tsp. dark sesame oils
• 1/2 head napa cabbages - finely shredded
• 1/3 lb. fresh shiitake mushrooms - finely diced
• 1 large leeks - split lengthwise, rinsed, and cut into very small dice
• 40 wonton skins
• 1 carrots - peeled and cut into very small dice
• 1/3 lb. fresh shiitake mushrooms - finely diced
• 1/2 tsp. dark sesame oils
• 1 large leeks - split lengthwise, rinsed, and cut into very small dice
• 1/2 head napa cabbages - finely shredded
• 2 eggs - beaten with 2 tbsp. water
• 1 c. peanut oil
• 2 garlic cloves - minced
• 40 wonton skins
• 1 tsp. soy sauces
• 1 tbsp. minced ginger roots

1. Heat 2 tbsp. of the oil in a wok or large skillet over medium-high heat. When the oil is hot, add the garlic and ginger and stir-fry for 15 seconds.

2. Add the leeks and carrot and stir-fry for another minute.

3. Add the mushrooms, soy sauce, sesame oil and cabbage and stir-fry until the cabbage is wilted.

4. Remove the vegetable mixture to a colander lined with paper towels to drain any excess moisture or oil.

5. Wipe the wok clean and heat the remaining oil over high heat.

6. Place a wonton skin on a cutting board. Put a spoonful of the vegetable mixture in the center and lightly brush the edges with some of the egg mixture.

7. Bring the edges up to seal the mixture in; pinch closed so no extra oil gets inside. Fry the potstickers a few at a time.

Tips & Warnings

• Buy some prepared Chinese sweet-and-sour sauce and hot mustard for dipping the potstickers.

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