Mushroom Pot Stickers

2 oz bean thread (cellophane) noodles
1 lb white or brown mushrooms with stems
4 scallions, trimmed
2t fresh ginger
2T cilantro
2t sesame oil
2T tamari
1 pkg prepared wonton wrappers
vegetable oil

Place bean thread noodles in a bowl, cover with boiling water, and soak five minutes. Drain well, snip with scissors into 1/4in lengths. Set aside.

Pulse mushrooms, scallions, ginger, and cilantro in food processor until minced.

Combine noodles, mushroom mixture, oil, and tamari.

Place 1T in the middle of wonton wrapper. Wet two sides of wrapper with water, folder over, and seal.

Heat a small amount of vegetable oil in a frying pan. Add wontons and cook just until the underside starts to turn brown. Add about 1/2c water to pan and cover, cooking until water is evaporated.

Serve with soy ginger sauce. Makes 3-4 dozen dumplings.


Soy Ginger Sauce

1/3c tamari
1/4c rice vinegar
1T water
1t sugar
1t grated fresh ginger
1t sesame oil

Combine all ingredients. Garnish with thinly sliced scallions, if desired.

adapted from Vegetarian Times, May 1996