Makes 16 potstickers.
2 Boca Italian “Sausage”, thawed
2 green onions
1 tsp. vegetable oil
16 wonton wrappers
1/2 cup vegetable broth
oil for cooking
Wash the green onions and slice them very thinly. Crumble up the fake sausage so there aren’t any big lumps. Mix the sausage, egg, green onions and teaspoon of oil together.
Put a wonton skin on a cutting board or clean counter with one of the corners pointing toward you. Dip your finger in water and wet both the edges of the side that’s pointing away from you. Put a “scant” teaspoon of the sausage mixture on the wonton skin. Fold the point that’s toward you so it sticks to the point that’s away from you, and then press down all the sides so you have a triangle. Be sure you get all the sides stuck together – you can use more water if you need to. Keep filling them until all the filling is gone.
Heat a big pan over medium high heat. Put about 2 Tbsps. of oil in the pan – you want enough to cover the whole bottom of the pan. Carefully put the potsticker in the pan so the filling is in the oil and the point is sticking up in the air. (You can use tongs to put them in so the oil doesn’t splash on you.) Cook over medium heat until the potstickers are golden brown on the bottom, 2-3 minutes.
This is the part you really need a grown-up for, because the oil sometimes spits and it’s scary! Pour the vegetable broth into the hot pan and put the lid on right away. Cook the potstickers for 3 minutes. Take the lid off and let it keep cooking until the broth is dried up. Take the pan off the heat and serve. Careful – the insides are very hot at first!