Veggie Pot Stickers

Total Time: 45 mins Preparation Time: 35 mins Cook Time: 10 mins

Ingredients

• 3 tablespoons vegetable oil
• 1 leek, cleaned and thinly sliced
• 2 garlic cloves, pressed (or minced)
• 1/2 cup mushroom, finely chopped
• 1 head napa cabbage, finely shredded
• 2 tablespoons rice wine vinegar
• 2 teaspoons soy sauce
• 1 inch piece fresh ginger, peeled and grated
• 1 medium carrot, finely grated
• 24 wonton wrappers
• 1/4 cup soy sauce
• 2 tablespoons rice wine vinegar
• 1/2 inch piece fresh ginger, peeled and finely grated
• 1 teaspoon brown sugar
• 1/2 teaspoon toasted sesame oil
• 1/2 lemon, zest of

Recipe

• 1 heat 2 tablespoons of veg. oil in a large nonstick skillet over medium high heat. add the leeks, garlic and mushrooms and cook until leeks begin to soften, about 3-4 minutes. add the cabbage, vinegar, soy sauce, and ginger and cook, stirring, until cabbage is soft, about 3-4 minutes more. remove from the heat and stir in the carrot. allow the filling to cool.
• 2 transfer cabbage mixture to a mixing bowl and work together until fully incorporated. keep refrigerated until ready to use.
• 3 to make the potstickers, lay a wonton wrapper on the work surface and put about 1 tablespoon of the filling in the center. dip your finger in a little water and wet the edges of the wonton wrapper; this will help the potsticker seal when cooking. bring the outside edges of the wonton wrapper together over the filling and press it together to form a pouch. continue with the remaining wrappers and filling.
• 4 to cook the potstickers, heat the remaining oil in a very large skillet over medium heat. place all of the potstickers upright in the pan and cook, without disturbing them, until browned on the bottom, about 1 to 2 minutes. add 1/2 cup water to the pan and immediately cover. allow the potstickers to steam for about 3 minutes, then remove the skillet lid. continue cooking until the water is completely evaporated.
• 5 transfer to a platter and serve with the dipping sauce. enjoy!
• 6 dipping sauce:.
• 7 stir all ingredients together in a small bowl until sugar is dissolved. refrigerate until ready to serve.
• 8 yield: about 1/3 cup.