NuYou Baba-Ganoush (Eggplant Dip)
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Ingredients
- 6 oz Shrimp, cooked and peeled drained and chopped
- 1/2 cup Shitake Mushrooms fresh, steamed
- 1/2 cup frozen spinach, drained and thawed chopped
- 1/2 cup water chestnuts drained and chopped
- 1/2 cup Chopped Green Onion
- 1 egg white
- 2 tablespoons Soy Sauce
- 2 tablespoons Fresh Ginger grated
- 2 teaspoons Lemon Zest
- 2 teaspoons seasame oil, not toasted
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon Salt
- 1/4 teaspoon Pepper
- 32 Wonton wrappers
- 1/4 cup seasame oil
- 1 1/3 cups Water
Ingredients
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Instructions
- FILLING: In a bowl combine first 13 ingredients (through black pepper). Transfer entire contents to a food processor and process until it is well mixed and slightly chunky. Return to bowl and cover for at least one hour. Lightly flour baking sheet. For each pot sticker, place about two teaspoons of filling on each Wonton wrapper. Moisten edges of wrapper with a little water. Fold wrapper in half over the filling. Pinch together the edges to seal. Place sealed edge upright and press slightly so they will sit upright in the skillet. Cover with damp towel to prevent from drying out until they are ready to cook. Continue with maintaining Wonton wrappers. In a large skillet heat 2 tablespoons or the 1/4 oil over medium-high heat. Carefully place part of the pot stickers in the pan not letting them touch together. Cook about one minute or until bottoms are slightly browned. Reduce heat, carefully at 2/3 cup water to the skillet. Cover and cook about five minutes. Cook uncovered for an addition 3 minutes or until water has evaporated. Remove from skillet and cover to keep warm. Continue until all Wontons are cooked. Serve and Enjoy.
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