Infused with Asian flavours, these Beef & Shiitake Pot Stickers are the perfect quick and healthy appetizer.
4 oz shiitake mushrooms, stems removed, coarsely chopped
8 oz organic, grass fed lean ground beef
1 cup finely grated cabbage
3 gloves of garlic, grated
1 “thumb” of fresh ginger, grated
2 scallions, chopped (reserve about 3 inches of 2 stems for garnish)
2 tablespoons toasted sesame oil
1 tablespoon tamari
2 tablespoons soy sauce
1 teaspoon ground pepper
36 2-inch wonton wrappers
2 tablespoons vegetable oil
sesame seeds (for garnish)
Add the first ten ingredients in a bowl (mushrooms through pepper) and mix thoroughly using your hands until everything is well combined.
Lay out the wrappers on counter top and fill a small finger bowl with lukewarm water. Scoop out 1 teaspoon (maybe 1 1/2 teaspoons but no more) and place just off centre of each wonton. With your fingers or the back of a spoon, flatten the mixture slightly. Using your finger, moisten the edges of half of a wrapper and fold the dough over to create a triangle. Press the edges down firmly to ensure they are sealed.
Add the vegetable oil to a large skillet and heat to med-high. In single layer batches, fry the wontons until golden brown and crisp (about 3 -4 minutes per side)
Serve immediately with side of soy or favourite Asian sauce.