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1
Make sure all vegetables are finely minced.
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2
You dont want a mush, you want a mince, but you dont want large chunks of anything in the filling.
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3
Combine all the ingredients (except the wrappers and canola oil) and stir well to combine.
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4
Scoop small teaspoons of filling into the center of each round wrapper.
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5
Use a pastry brush to brush water on one half of the wrappers border.
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6
Fold each wrapper in half tightly to enclose the filling and remove any extra air bubbles.
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7
Pinch the edge together tightly.
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8
Make several small folds at the top of each wrapper and set aside.
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9
Note: You will probably only use 1 1/2 packages of wrappers.
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10
Freeze the remaining ones for up to 3 months.
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11
If you are making the potstickers ahead of time, place them on a baking sheet covered with parchment or waxed paper.
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12
Place in the freezer until solid (about 30 minutes), then store in an airtight container or freezer bag until ready to use.
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13
Otherwise, use immediately.
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14
To cook, heat a large pan with 1 tablespoon canola oil.
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15
Place about 1 dozen potstickers in at a time, flat side down.
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16
Cook 2-3 minutes over medium-high heat until bottoms are browned.
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17
Pour in 1/2 cup water and cover with a lid.
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18
Let steam 5-7 minutes or until water is absorbed and wrappers are transluscent.
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19
If cooking frozen, add an additional 2-3 minutes to the steaming time.
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20
Serve with dipping sauce or teriyaki sauce.
