"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Vegetable Pot Stickers Recipe

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This recipe for Vegetable Pot Stickers, by , is from Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ruth Schwardt
Added: Wednesday, February 6, 2008


1 1/2 c. chicken broth
1 small onion, finely chopped
1 medium stalk celery, finely chopped
1/2 c. thinly sliced cabbage
1/2 c. chopped mushrooms
1 tsp. grated gingerroot
2 cloves garlic, finely chopped
1 tsp. soy sauce
1 tsp. dark sesame oil
1/2 pkg. (16 oz. size) wonton skins

Heat 3/4 cup of the broth to boiling in 10 inch nonstick skillet over medium-high heat. Stir in onion, celery, cabbage, mushrooms, gingerroot and garlic. Cook 5 to 8 minutes, stirring frequently and adding more broth if vegetables begin to stick, until vegetables are tender. Remove from heat. Stir in soy sauce and sesame oil. Remove vegetable mixture from skillet. Wash and dry skillet.
Brush edges of one wonton skin with water. Place 1 heaping tsp. vegetable mixture on center of skin. Fold skin in half over filling and pinch edges to seal. Make creases in sealed edges to form pleats on one side of each pot sticker. Repeat with remaining wonton skins and vegetable mixture. (Can be refrigerate for up to 24 hours)
Spray skillet with cooking spray; heat skillet over medium heat. Cook pot stickers in skillet, pleated sides up, about 1 minute or until bottoms are light brown. Add remaining 3/4 c. broth. Cover and cook 5 to 8 minutes or until most of the liquid is absorbed.




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