|
Combine mushrooms, water chestnuts, green onion, ginger, cornstarch, red
pepper flakes and sesame oil in a bowl.
Place won ton wraps on work surface and cover with damp paper towel. For
each potsticker, moisten edge of one won ton wrap with water and place
approximately 1 tsp. filling in center of wrap. Fold wrap over filling,
press edges together and crimp to seal. Place on wax paper- or parchment
paper-lined tray. Repeat until all filling is used.
|
To cook dumplings, place 1 Tbsp. oil in large non-stick skillet. When hot,
add 8 to 12 dumplings to skillet, being careful not to crowd. Cook,
shaking the pan occasionally, 4 to 6 minutes until won tons are golden
brown on bottom. Reduce heat, add 1/3 cup water, cover and let cook an
additional 4 to 6 minutes.
Transfer to
heat-proof serving platter and keep warm in oven while preparing other
dumplings. Wipe out skillet with paper towel; add another 1 Tbsp. oil and
continue cooking dumplings until all are prepared. |
