1 lb. sausage
1 Tbsp. oil to cook veggies
1 package cole slaw mix
1 tsp. salt
2 Tbsp. soy sauce
2 Tbsp. sesame oil
1 egg, slightly beaten
2 Tbsp. finely minced ginger
1 package wonton wrappers
1 small bowl water (to seal potstickers)
Cook veggies in oil and salt to soften and remove excess moisture. Transfer to plate lined with paper towel to absorb excess moisture and allow to cool.
In a large bowl, whisk together soy sauce, sesame oil and egg. Add in uncooked sausage, ginger, and softened veggies. Using your hands, combine until well blended.
On a dry clean surface, lay out a couple of wrappers. Work quickly so they don’t dry up. Keep unused wrappers under a damp paper towel.
Spoon filling into the center of each wrap. Dip finger in water and moisten the edge of the wrap to seal, forming a half moon shape. Place on baking sheet lined with parchment pinched side up. Gently press to flatten bottom. Keep covered with plastic wrap while forming the rest.
Use a large skillet with lid. Over medium high, add 3 Tbsp. oil. Arrange pot stickers fitting them tightly in the pan until bottoms are golden brown. Add ½ c. water and cover with lid and cook 8 to 10 minutes. Remove lid and cook 2 minutes more until most of the water is gone.
I prepared a pan lined with parchment and covered with plastic wrap to keep the potstickers moist until I cooked them.
Mix sausage, cooked veggies, salt, soy sauce, oil, egg, and ginger.
I worked using a paper plate and damp paper towels to keep the unused wrappers moist.
I laid them out on damp paper towels working three at a time.
They look more like ravioli because the wrappers were the small ones (by mistake).
I had leftover filling, so I made meatballs and baked them. Yummmmm.