Potstickers And Egg Rolls Recipes

POTSTICKERS AND EGG ROLLS

Steps:

• Chop mushrooms into a fine dice. Place into large bowl.
• Chop cabbage into a dice. Sprinkle salt over cabbage and let sit for 30 minutes. Moisture will release out of the cabbage. Squeeze cabbage until all moisture has released and place into the same bowl as the mushrooms.
• Thinly slice green onions on the bias and place into the same bowl.
• Place remaining filling ingredients into bowl and lightly combine. Do not overwork the mixture. The dumpling will be dense if you do. If the mix is dry, add a little broth to the mixture.

SOY DIPPING SAUCE (FOR POT STICKERS OR EGG ROLLS)

Steps:

• Whisk all ingredients together. Top with green onion slices as a garnish.

BAKED POT STICKERS- SWEET ASIAN DIPPING SAUCE - CHICKEN EGG ROLL

Steps:

• Preheat oven to 425°F.
• In a large bowl, combine chicken, water chestnuts, green onions, carrot, ginger, soy sauce, egg white, mayo and garlic. Mix well.
• To assemble potstickers, place 12 wonton wrappers onto a smooth, clean and dry surface. Lightly brush the edges of each wonton with water. Place about 1 tablespoon of filling onto the center of each wonton. Fold corners of the wonton to the middle to secure the filling inside (envelope style works well, but you can be creative).
• Place wontons on a cookie sheet and lightly spray with Pam or olive oil. Repeat with remaining wontons.
• Bake 12-15 min until golden brown.
• For dipping sauce, place jelly in a small bowl. Microwave on high 30-40 sec or until warm. Add vinegar and soy sauce. Whisk until well blended.
• Serve potstickers with dipping sauce and enjoy!