Potstickers with Radish Salad
This is adapted from a Rachael Ray recipe. My mom saw this recipe online and wanted me to make it, the original recipe called for pork so I adapted it to make it vegetarian! The results were fantastic.
-2 tablespoons vegetable oil, plus more for brushing
-1/4 head of broccoli
-1/2 pound cabbage, finely chopped
-1 package of Uncle Ben's ready rice, cooked
-1 large clove garlic, finely chopped
-1/4 teaspoon crushed red pepper
-1 tablespoon soy sauce, plus more for serving
-20 square wonton wrappers
-6 large radishes, cut into matchsticks (about 2 cups)
-1 tablespoon fresh lemon juice
|Heat the vegetable oil in the skillet.|
Saute the rice, broccoli and cabbage until heated.
Add the garlic, red pepper and soy sauce.
|Place 1-2 tablespoons in a wonton wrapper.|
|Roll the wrapper into a cylinder, seal with water.|
Fold over the ends and seal with water.
|Fry the wontons in a hot pan, flipping once until both sides are golden brown.|
|Drain on a paper towel.|
|Serve with the radishes tossed in lemon juice, you can add cilantro if you want, but I don't like it so I left it out.|
|You can also serve with soy sauce or Hibachi Yum Yum Sauce for dipping.|
These potstickers were fantastic! The filling tasted great and the outsides turned out nice and crispy. These were a hit with my entire family and were gone in minutes. There was a little bit of filling leftover, but not too much. You could probably use about 3/4 of the rice packet. You could use this as an appetizer or as a meal, I had three or four wontons, they were pretty filling.