Wild Mushroom Potstickers

Wild Mushroom Potstickers
Some prefer their wontons simmered to a delicate softness in soup while others like the crisp, crackly crunch of fried wontons. Why compromise when you can have it both ways? Actually, potstickers do have a unique texture all their own, a little bit chewy (in a good, satisfying way) with a crisp-fried bottom. The tangy dipping sauce makes a good thing even better.

12 wild mushroom wontons (see "Wild Mushroom Wontons - Basic Recipe" in Earthy delights recipes)
1/2 cup chicken broth
2 tablespoons vegetable oil
Dipping sauce (see recipe below)



In a small saucepan over moderate heat, bring the chicken broth to a boil. Cover and reduce the heat to just high enough to keep the broth simmering.


Put the oil into a 12-inch non-stick skillet with the burner on medium high heat. When the oil is very hot and hazy, add the dumplings to the skillets, flat side down. Fry until the bottoms are crisp, about 2 minutes. Add the simmering broth to the skillet, pouring it around the dumplings. Cover and cook until the broth is absorbed, about 3 minutes. Uncover and let the dumplings fry for a minute or two to recrisp the bottoms.


Serve with dipping sauce.


Potsticker Dipping Sauce Recipe


2 Tbsp soy sauce

2 Tbsp rice vinegar

1 tsp sugar

1 tsp finely chopped fresh ginger

1/4 tsp Oriental sesame oil

1/4 tsp Sriracha, or to taste


Stir together, cover and set aside. Can be doubled for larger amounts.



Products suggested for this recipe:

Earthy Delights

2871 Jolly Road

Okemos MI 48864

tel 855.328.8732

fax 517.253.7366


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