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© Meredith Corporation. All rights reserved. Used with permission.
For filling, in a medium bowl combine egg white, plum sauce and 1 1/2 teaspoons water. Stir in tofu, carrot, broccoli, water chestnuts and green onion.
Lightly flour a large baking sheet. For each pot sticker, spoon 1 tablespoon of the filling into the center of a wonton wrapper. Moisten edges of wrapper with a little water. Fold wrapper in half diagonally over filling; pinch edges together to seal. Place pot sticker, sealed edges up, on the prepared baking sheet; press gently to slightly flatten bottom. Repeat with the remaining wonton wrappers and filling. (While you work, keep the filled pot stickers covered with plastic wrap to prevent them from drying out.)
In a large skillet heat 2 teaspoons of the vegetable oil over medium-high heat. Add half of the pot stickers, sealed sides up, to skillet, making sure they do not touch. Cook for 1 to 2 minutes or until bottoms are light brown. Reduce heat.
Carefully add half of the 1 cup water to skillet. Cook, covered, for 5 minutes. Cook, uncovered, for 3 to 4 minutes or until water is evaporated. Cook, uncovered, for 1 to 2 minutes more or until bottoms are brown. Using a large spatula, remove pot stickers from skillet. Keep warm. Repeat with the remaining 2 teaspoons vegetable oil, pot stickers, and water.
For dipping sauce, in a small bowl combine soy sauce, 2 tablespoons water, vinegar, ginger, sesame oil and crushed red pepper. Serve hot pot stickers with dipping sauce.