op of each pot sticker.
Place 8 pot stickers on cookie sheet
Cook pot stickers in skillet according to package directions.
Meanwhile, heat oil in wok or large skillet.
Add cabbage and mushrooms; stir-fry 3 minutes.
Add green onions; stir-fry 1 minute.
Add soy sauce, water, sugar and red pepper; cook 2 minutes.
Spoon cabbage onto plates.
Top with potstickers.
Drizzle mustard sauce over pot stickers.
Note: use any commercial mustard sauce if you like, or make your own Chinese mustard; mix 2 T dry mustard with 2 T water.
Let stand 5 minutes.
boil.
Place the pot stickers in the basket (or skillet
Heat the olive oil in a skillet over medium heat. Place the pot stickers into the hot oil flat-side-down. Cook until the bottom has turned golden brown, 1 to 2 minutes. Add the edamame and pour in the water. Cover, and bring to a simmer over medium-high heat. Cook until the pot stickers have completely thawed and are hot on the inside, 8 to 10 minutes.
Scrape the pot stickers and edamame into a mixing bowl, and add the lettuce and salad dressing. Season to taste with salt, and toss to mix. Serve immediately.
arge cubes.
Bring large pot of water to boil and
Heat 1 tablespoon of sesame oil in a large pot over medium heat. Stir in the chopped onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the chicken broth, green onions, and remaining sesame oil. Bring to a boil over high heat, and season to taste with salt and pepper.
Reduce the heat to medium, and add the frozen pot stickers and stir-fry vegetables. Cook until the pot stickers float, about 8 minutes.
In a large pot combine broth and water. Bring to a boil. Add frozen Ling Ling Pot Stickers. Return to a boil and cook 4 minutes, stirring occasionally.
Add frozen vegetables, ginger and scallions. Cook 4 minutes.
In the meantime, mix Ling Ling Potsticker Sauce with cornstarch in a small bowl.
Add the sauce mixture to the soup and bring to a simmer. Season with salt and pepper. Garnish with a few more scallions.
Rinse chicken and chop finely or use ground pork.
Place meat in a bowl and stir in sesame oil, celery, onion, sherry, cornstarch, sugar and salt.
Set out 6 to 8 wrappers at a time. Place 2 teaspoons of filling on each wrapper. To shape each pot sticker, moisten edges with a little water.
Fold dough in half over filling.
Pinch together edges to seal.
Set pot stickers down firmly, seam side up, so it will sit flat.
For filling:
Squeeze cabbage to remove as much moisture as possible; place in large bowl.
Add pork, onion, water, soy sauce, cornstarch, ginger, sesame oil and sugar; mix well.
Place 1 rounded teaspoonful filling in center of each pot sticker wrapper.
ater).
To Make the Pot Stickers: Chop the green onion and
onton together to seal the pot stickers well repeat until you run
heet with cornstarch, and place pot stickers on baking sheet as you
he midpoint, making sure the pot sticker is completely sealed. Lift
he bottom of a soup pot over medium-high to high
ver the top of each pot sticker. Arrange in a single
ver medium-high heat. Cook pot stickers, in batches if necessary, until
loured surface to form the pot sticker wrappers. Repeat with the
n the center of each pot sticker wrapper. Brush water around
edium high heat. Place the pot stickers into the oil seam sides
edium high heat. Place the pot stickers into the oil seam sides