1/2 ounce dried shiitake or other other Asian mushrooms, soaked, drained and sliced
1/2 (10-ounce) package frozen chopped spinach, thawed
1 tablespoon fresh basil, chopped, or 1 teaspoon dried basil, crushed
2 cloves garlic, minced
1/2 teaspoon Worcestershire sauce
1/4 teaspoon ground black pepper
1/4 teaspoon salt
1 (16-ounce) package wonton wrappers
2 tablespoons vegetable oil, divided
4 cups chicken broth or water, divided


1. In a medium bowl, place mushrooms. Squeeze all liquid from spinach. Add to mushrooms with basil, garlic, Worcestershire, pepper and salt.
2. To make pot stickers, spoon 1 rounded teaspoon filling onto center of a wonton wrapper; moisten all around edges of wrapper with water using fingertips. Fold one point of wrapper over filling to opposite point. Moisten two remaining points; fold them over each other. Repeat with remaining filling and wonton wrappers until used.
3. Heat 1 tablespoon oil in skillet over high heat; pan-fry half the potstickers for 1 minute. Add half the chicken broth or water; cover and simmer about 6 to 8 minutes, or until dough is tender. Remove with slotted spatula to a warm serving plate; repeat with remaining potstickers, oil, and broth.

Recipe Courtesy of Freida's, The Specialty Produce People.

To soak dried mushrooms, place in a small bowl and add hot water to cover. Soak 15 to 20 minutes or until softened.

Mushroom and Spinach Potstickers
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