Veggie Pot Stickers

Sharon123's Note:

Recipe courtesy Dave Lieberman's show, episode Home Cooked Take Out. Tasty little things!

• Total Time: 45 mins
• Prep Time: 35 mins
• Cook Time: 10 mins

Ingredients:

Yield: 24 potstic ...

• 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

Asian Dipping Sauce

• 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

Directions:

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.

Reviews

[Mindelicious]

OK so I was really excited to see if I could make these, started cooking away, and when I was trying to form the little wonton packages I realized I had bought lumpia wrappers instead of wonton whatever :( WAHHHH!!! I guess the square shape would have given it way. Anyway they wouldn't make little wonton shapes and I was terrified of steaming them then because they aren't apparently made for that. SOOOOOO I ended up rolling them like spring rolls/lumpia & they turned out very well. I just fried them & skipped the steaming. I would still like to try my hand at the wonton part but regardless they tasted exceptional!! Everyone enjoyed them & my little story to go with. So the filling & the sauce made exactly as instructed were great!! Napped for Veg*n Swap 25!!

[Julie B's Hive]

Wonderful little bites. Except for subbing regular cabbage for the napa I followed as written. Made for the Aussie/NZ RS#36. TFS

[Cilantro in Canada]

Excellent vegetarian pot stickers. I used a regular green cabbage and added a little sesame oil, black pepper and some oyster sauce. These are a little time consuming but well worth the effort. Thanks for the recipe.