Vegetarian Crab Potstickers
Ingredients:
Directions:
We actually made two fillings. The first featured here was the veggie crab, the second was a simple spinach and mushroom. We combined one package of frozen spinach (thawed) with a pound of fresh mushrooms (rough chopped), two carrots (chopped) and a half of a sweet onion (sliced). Tossed it all in the food processor with a bit of salt and pulsed until finely chopped and blended.
In your food processor combine one brick of creamcheese with four seeded mini sweet peppers and two to three slices of sourdough bread. Pulse until well blended.
Making four at a time in a row or circle helps reduce prep time. Position your wonton so it looks like a diamond with one point facing down. Place a small dollop of filling in the bottom half. Then wet one finger in water and dab across the bottom two edges. This will act as glue to seal the dough. Fold in half top to bottom and press to remove air and seal edges.
Next take each of the two outer points and bring them one at a time to meet the middle point. Then set aside until you are ready to cook.
We had four cast iron fry pans going on the stove to save time. If you are doing this by yourself and making all of the Potstickers before cooking, cover the prep tray with paper towels or parchment to prevent over drying.
Heat heavy cast iron over medium flame. Place a scant amount of oil on the bottom then place your wontons in the hot pan in a single layer. Let cook for about two minutes. Do not try and lift or move them.
After two minutes, I used my electric kettle with hot water and poured a half cup or full cup of water quickly into the pan and covered with a lid. The amount of water depended on the size of my cast iron. You want enough to cover the bottom.