Pot Stickers, Spinach Variation

Cooking Light
30 appetizer (serving size: 1 pot sticker)


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1 cup boiling water
1 (7/8-ounce) package dried shiitake mushrooms
1/2 cup cooked long-grain rice
1/3 cup finely chopped canned water chestnuts
1/3 cup minced green onions
1 tablespoon cornstarch
1 tablespoon minced peeled gingerroot
1 teaspoon dark sesame oil
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1 egg white
1 garlic clove, minced
30 won ton wrappers
2 teaspoons cornstarch
4 teaspoons vegetable oil, divided
1 cup water, divided


Combine boiling water and mushrooms in a bowl; cover and let stand 30 minutes. Drain; discard stems, and mince caps.

Combine mushroom caps, rice, and next 8 ingredients, and stir well.

Working with 1 won ton wrapper at a time (cover remaining wrappers to keep them from drying out), spoon about 1 tablespoon spinach mixture into center of each wrapper.

Moisten edges of wrapper with water, and bring 2 opposite corners to center, pinching points to seal. Bring the remaining 2 corners to center, pinching points to seal. Pinch 4 edges together to seal. Place pot stickers on a large baking sheet sprinked with cornstarch; cover loosely with a towel to keep them from drying out.

Heat 2 teaspoons vegetable oil in a large nonstick skillet over medium heat. Place half of pot stickers in bottom of skillet; cook 3 minutes or until bottoms are lightly browned. Add 1/2 cup water to skillet; cover and cook 3 minutes or until liquid is absorbed. Place pot stickers on a serving platter; set aside, and keep warm.

Created date

June 2004

Nutritional Information

Calories 39
Caloriesfromfat 21 %
Fat 0.9 g
Satfat 0.2 g
Monofat 0.3 g
Polyfat 0.4 g
Protein 1.2 g
Carbohydrate 6.4 g
Fiber 0.5 g
Cholesterol 1 mg
Iron 0.5 mg
Sodium 47 mg
Calcium 15 mg