|1 teaspoon||Coarsely chopped fresh ginger|
|1||Red bell pepper; (capsicum), chopped|
|2||Green; (spring) onions,|
|1 small||Carrot; coarsely chopped|
|6||Snow; (sugar) peas,|
|3 tablespoons||Olive oil|
|½ tablespoon||Hoisin sauce or oyster sauce|
|1 teaspoon||Soy sauce|
|½ teaspoon||Sesame oil|
|1 pack||Potsticker wrappers; (about 40, available|
|; in Asian stores and|
|; some supermarkets)|
|¼ cup||Vegetable or Chicken Stock; (2 fl oz)|
To make the vegetable stuffing, place the garlic, ginger, red pepper, green onions, carrot, and snow peas in a food processor. Pulse 4 or 5 times to form a coarse mixture.
In a medium saute pan over high temperature, heat 11/2 tablespoons of the olive oil until smoking hot. Add the vegetable mixture and saute until the vegetables are tender, 1 or 2 minutes. Add the hoisin sauce, soy sauce, and sesame oil and saute for 1 minute more. Remove the mixture from the pan and set aside to cool.
To prepare the potstickers, moisten the edge of a wrapper with a water, using your finger. Place ½ teaspoon of the vegetable stuffing in the center of the wrapper. Fold the wrapper upwards upon itself to make little half-moon purses. Seal by crimping the edges together with your fingers.
Proceed making potstickers in this manner until all the vegetable stuffing is used.
In a nonstick saute pan over medium temperature, heat the remaining olive oil until very hot. Add as many stuffed potstickers as will fit in the pan without crowding and brown them on one side. Add some of the stock, cover, and steam for about 1 minute. Repeat for the remaining potstickers, pouring in more stock as needed.
Serve the Vegetable Potstickers warm, with soy sauce and Chinese mustard on the side.
Converted by MC_Buster.
Per serving: 453 Calories (kcal); 43g Total Fat; (82% calories from fat); 2g Protein; 17g Carbohydrate; 0mg Cholesterol; 372mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 8½ Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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