But I knew there was a good recipe in there somewhere. So last night, armed with extra energy and a helper, I tried again (and left the white pepper in the cabinet). So here's how it went, in four basic steps:
1.) Use food processor to chop up carrots, shitake mushrooms, cabbage, and red onion (about a cup each); mix together in bowl.
2.) Heat mixture in large pan with 1 tbsp sesame oil and 1 tbsp ginger about ten minutes, until onions start to cook, and mushrooms start to cook down.
Looks so tasty, right? :-/
3.) Fold mixture into wonton wrappers, making sure one side is pressed totally flat.
Yes, I cheated and bought my wrappers this time!
4.) Place potstickers in hot wok with a splash of sesame oil, just until the bottoms start to brown. then add 1/4 cup water and cover until evaporated (this steams them). When water is gone, the wrappers should be sticky. And that's all there is to it!
I was particularly proud of this batch!
The cool thing about recipes like this is that you can sub vegetables you like if there's something in it you don't like. Although, even if you think you don't like cabbage or mushrooms, the way they come together is really so perfect--I don't think this would taste very Asian without either one of those. I also found that the dipping sauce on the same page as the original recipe is perfect just the way it is.
Anyway, the verdict is: success! These were a fantastic little treat. Even with two people, it was still a ridiculous amount of work (Erica had lots of trouble getting her wonton wrappers to stay pinched together), but the yield on this recipe is pretty hefty. We'll probably both get to eat leftovers out of it twice.
Look at that awesomeness, just look at it!