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Five Spice Potstickers Recipe

Five Spice Potstickers Recipe

12 servings



2 cups sliced Chinese or napa cabbage

1/2 cup shredded carrot

1/4 cup each: thinly sliced green onions, celery

1-2 teaspoons minced gingerroot

1 clove garlic, minced

1 tablespoon reduced-sodium tamari soy sauce

1/4 - 1/2 teaspoon each: hot chili paste, five-spice powder

2 ounces light tofu, cut into small cubes or coarsely crumbled

48 wonton or gyoza wrappers

1 egg white, beaten

Tamari Dipping Sauce


Stir fry cabbage, carrot, green onions, celery, gingerroot, and garlic in lightly greased wok or large skillet over medium to medium high heat until cabbage is wilted, 2 to 3 minutes. Remove from heat, stir in soy sauce, chili paste, and five spice powder. Add tofu, toss lightly, and cool.


Spoon 1/2 tablespoon filling on wonton wrapper, brush edges of wrapper with egg white. Fold wrapper in half and press edges to seal. Repeat with remaining filling, wrappers, and egg white. Add 6 to 8 wontons to large saucepan of boiling water, simmer, uncovered, until wontons rise to the surface, 2 to 3 minutes. Remove with slotted spoon and drain. Repeat with remaining wontons.


Add single layer of wontons to light greased wok or large skillet and cook over medium heat until browned on the bottom, 2 to 3 minutes. Spray tops of wontons lightly with cooking spray, turn and cook until browned. Repeat with remaining wontons. Serve hot with Tamari Dipping Sauce.

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