Pot Stickers, Spinach Variation

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

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Nutritional Information

Amount per serving
  • Calories: 39
  • Calories from fat: 21%
  • Fat: 0.9g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.3g
  • Polyunsaturated fat: 0.4g
  • Protein: 1.2g
  • Carbohydrate: 6.4g
  • Fiber: 0.5g
  • Cholesterol: 1mg
  • Iron: 0.5mg
  • Sodium: 47mg
  • Calcium: 15mg

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

Preparation

  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.
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