We're not picking favourites just yet. First, we're excited to share these Beef and Shiitake Pot Stickers by Lisa of Food Well Said. Her delicious use of the Blend & Extend idea will have even picky eaters enjoying them!
Beef and Shiitake Pot Stickers by Food Well Said
"These hearty pan fried pot stickers are packed full of seasoned ground lean beef and flavourful shiitake mushrooms. Infused with asian flavours, these bites are the perfect quick and healthy appetizer."
4 oz shiitake mushrooms, stems removed, coarsely chopped
8 oz organic, grass fed lean ground beef*
1 cup finely grated cabbage
3 gloves of garlic, grated
1 "thumb" of fresh ginger, grated
2 scallions, chopped (reserve about 3 inches of 2 stems for garnish)
2 tablespoons toasted sesame oil
1 tablespoon tamari
2 tablespoons soy sauce
1 teaspoon ground pepper
36 2-inch wonton wrappers**
2 tablespoons vegetable oil
sesame seeds (for garnish)
Add the first ten ingredients in a bowl (mushrooms through pepper) and mix thoroughly using your hands until everything is well combined.
Lay out the wrappers on counter top and fill a small finger bowl with lukewarm water. Scoop out 1 teaspoon (maybe 1 1/2 teaspoons but no more) and place just off centre of each wonton. With your fingers or the back of a spoon, flatten the mixture slightly. Using your finger, moisten the edges of half of a wrapper and fold the dough over to create a triangle. Press the edges down firmly to ensure they are sealed.
Add the vegetable oil to a large skillet and heat to med-high. In single layer batches, fry the wontons until golden brown and crisp (about 3 -4 minutes per side)
Serve immediately with side of soy or favourite asian sauce.
* As I am located in BC, I could not source Ontario Beef but was able to find local grass fed organic beef ** On my blog I have a recipe for home made wonton wrappers, but store bought work just fine.
Hi! My name is Lisa and welcome to Food Well Said. Food Well Said is about bringing you thoughtfully prepared, whole food recipes. You will find some cooking, some baking and lots of picture taking. The focus, when I am not whimsically unfocused, is on cooking real food. I can be a carnivore and a vegetarian and everything in between. This is not a nut-free, gluten-free or fat-free facility. There really is a little bit of everything here. I like whole foods. I like farmers markets. I like new twists on old favorites. I like just appreciating the old favorites. I like spice. I like heat. I like sweet & salty. What you see is what we eat. (except for the four legged treats).
Follow along with Lisa at Food Well Said, as well as on Facebook, Twitter and Pinterest.
We can't wait to announce a winner for our “Appetizer Spotlight” at the Blend & Extend table at the FBC conference in October.