Mushroom Spinach Potstickers
1 0.5 ounce package Frieda’s Stir-Fry Blend Dried Mushrooms (Shiitake, Oyster & Lobster variety) or any other variety, rehydrated according to package directions, drained and slivered
1/2 10-ounce package frozen chopped spinach, thawed, thoroughly drained
1 tablespoon chopped fresh basil leaves
2 cloves of garlic or 1 clove Frieda’s Elephant Garlic, minced
1/2 teaspoon Worcestershire sauce
1/4 teaspoon pepper
1 12-ounce package Frieda’s Wonton Wrappers
2 tablespoons vegetable oil
4 cups chicken broth or water
Dipping Sauces: soy sauce, mustard sauce, or sweet and sour sauce
In a medium bowl, place slivered drained mushrooms. Squeeze all liquid from spinach; chop more finely, add to mushrooms. Stir in basil, garlic, Worcestershire, and pepper. To make potstickers, spoon 1 teaspoon filling onto center of the won ton wrapper; moisten all around edges of wrapper with water. Fold one point of wrapper over filling to opposite point, making a triangle. With your finger, moisten the two remaining points; fold them over each other to form a won ton shape. Repeat with remaining filling and won ton wrappers until used. Heat 1 tablespoon oil in skillet; fry half of the potstickers for 1 minute over high heat. Add half the chicken broth; cover and simmer 6-8 minutes, or until dough is tender. Remove with slotted spatula to a warm serving plate; repeat with remaining half of potstickers, oil and broth. Serve with desired dipping sauces (soy sauce, mustard sauce, or sweet and sour sauce). Makes about 30 pieces.
Source: Frieda’s, Inc.