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Pot Stickers, Spinach Variation

Yield 30 appetizer (serving size: 1 pot sticker)

Ingredients

  • 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

Nutrition 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

How to Make It

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

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

  3. 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.

  4. 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.

  5. 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.