- ground chicken
- green onion
The potstickers were folded, moistened with water, and crimped. I've never done this before, but it was pretty easy and fast once I got the hang of it.
To cook them - first brown the bottoms in a little oil (I did peanut oil), then add a little water to let them steam, then let the water boil off and finish browning.
To serve, I make a little dipping sauce of just soy sauce and rice vinegar. For grownups I might add a few drops of chili oil, but these were fed to the kids for dinner so I just stuck with the soy and vinegar.
I rolled up the egg rolls, folded and put on a cookie sheet that had been sprayed with oil. And then I sprayed a bit more oil on top. Put in a 425 oven for about 15 minutes, then turned them and let them go for about 5 - 10 more minutes (lost track of time, not sure how long it was).
They were definitely not as pretty as the deep fried version.
But they tasted pretty good. I was actually very happy with how the veggie egg rolls turned out, just the flavor I was going for. I didn't actually taste the pork ones this time, I only cooked a couple which Jim and the kids ate, and I froze the rest for later.