-
1
Squeeze excess water from mushrooms.
-
2
Remove stems and discard; finely chop caps.
-
3
Place mushrooms in a large bowl, and add spinach, cabbage, bamboo shoots, bean curd, green onion, ginger and garlic (and anything else you wish at this point-my friend added sprouts and put in less than half the tofu called for, and I'll probably add some fresh Japanese mustard leaves and Swiss chard stalks, and maybe some carrots bits, and leave out the tofu entirely).
-
4
Mix gently with soy sauce, wine, cornstartch, sesame oil, and pepper.
-
5
Refrigerate until ready to use.
-
6
Spoon 1 Tablespoon of filling into the center of each pot sticker wrapper (friend said she's going to stuff them a little fuller next time).
-
7
Moisten edge of wrapper, fold over to make a half-circle, and pleat edges firmly together.
-
8
Set each pot sticker upright on a platter, so that a flat base is formed.
-
9
In a large non-stick or cast iron skillet, heat the 2 teaspoons of vegetable oil on medium high.
-
10
Place pot stickers close together in the pan and fry about 1 minute, or until bottoms begin to brown.
-
11
Pour enough vegetable stock into the pan to cover bottom half of pot stickers.
-
12
Cover pan, reduce heat to medium, and cook 7 minutes, until the stock evaporates.
