Chinese Potstickers
Ingredients
1 3/8 pounds liquid or frozen whole egg
OR
12 large California Fresh Eggs
6 ounces water chestnuts — canned, minced
1 cup green onions — minced
2 teaspoons salt
2 slices ginger — finely chopped
1 3/4 ounces liquid or frozen whole egg
OR
1 large California Fresh Eggs
48 potsticker wrappers
DIPPING SAUCE
1 cup soy sauce
1 cup vinegar
1 green onion — chopped
Cooking Instructions
DIRECTIONS FOR FILLING: Scramble eggs with water chestnuts, onions, salt and ginger.
Place 1 teaspoon filling in each wrapper. Pleat edges. Seal with additional egg product. Refrigerate.
Fry in pot in 1 tablespoon oil until bottoms are brown and they stick slightly.
Add 1/4 cup water to pot and cover. Steam 2 minutes.
Serve with dipping sauce.
DIRECTIONS FOR DIPPING SAUCE: Combine all ingredients.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)