from Vegweb, easy and tasty potstickers
1 cup whole wheat pastry flour
1 cup unbleached white flour
1/2 cup plus 1 tablespoon warm water
1/3 cup veg broth
1/2 cup minced onion
1/2 cup thinly sliced green cabbage (I used precut slaw cabbage)
2 cloves garlic, minced
1 tablespoon freshly grated ginger root
1/2 cup minced celery
3 tablespoon minced green onion
3 tablespoon minced cilantro
5 large mushrooms, coarsely chopped
2 tablespoon low sodium soy sauce
1-1/2 teaspoon salt or herbal salt substitute
Directions:
In large bowl, combine flours and water. Knead 15 minutes, adding more flour to water to create a smooth, pliable dough. Cover dough tightly with plastic wrap and let rest for 20 minutes.
Heat broth in wok over medium heat. Stir-fry onion and cabbage until limp. Add remaining pot sticker ingredients. Cook, stirring for 2 minutes. Remove mixture from heat and place in colander to drain excess moisture and let cool completely.
Divide dough into 24 small balls. On a lightly floured board, flatten each ball of dough into a 3-4 inch circle. Fill each circle with about 1 T filling. Fold circle into half moon shape; pinch edges to seal.
Lightly coat two large nonstick skillets (or work in batches with one skillet) with vegetable cooking spray. Set over medium heat. When hot, add pot stickers, seam side up, flattening slightly on the bottom. When the bottoms of pot stickers are golden brown, add 3/4* C water per pan. Cover and steam for 20 minutes. Makes 24 pot stickers.
* original recipe calls for 1/2 c but I found that the dumplings went dry, giving me a sort of leathery dough rather than the ideal tender stuff. I'll have to play with this - just make sure your pan doesn't go dry.
1 cup whole wheat pastry flour
1 cup unbleached white flour
1/2 cup plus 1 tablespoon warm water
1/3 cup veg broth
1/2 cup minced onion
1/2 cup thinly sliced green cabbage (I used precut slaw cabbage)
2 cloves garlic, minced
1 tablespoon freshly grated ginger root
1/2 cup minced celery
3 tablespoon minced green onion
3 tablespoon minced cilantro
5 large mushrooms, coarsely chopped
2 tablespoon low sodium soy sauce
1-1/2 teaspoon salt or herbal salt substitute
Directions:
In large bowl, combine flours and water. Knead 15 minutes, adding more flour to water to create a smooth, pliable dough. Cover dough tightly with plastic wrap and let rest for 20 minutes.
Heat broth in wok over medium heat. Stir-fry onion and cabbage until limp. Add remaining pot sticker ingredients. Cook, stirring for 2 minutes. Remove mixture from heat and place in colander to drain excess moisture and let cool completely.
Divide dough into 24 small balls. On a lightly floured board, flatten each ball of dough into a 3-4 inch circle. Fill each circle with about 1 T filling. Fold circle into half moon shape; pinch edges to seal.
Lightly coat two large nonstick skillets (or work in batches with one skillet) with vegetable cooking spray. Set over medium heat. When hot, add pot stickers, seam side up, flattening slightly on the bottom. When the bottoms of pot stickers are golden brown, add 3/4* C water per pan. Cover and steam for 20 minutes. Makes 24 pot stickers.
* original recipe calls for 1/2 c but I found that the dumplings went dry, giving me a sort of leathery dough rather than the ideal tender stuff. I'll have to play with this - just make sure your pan doesn't go dry.
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