Prep 35 mins
Cook 10 mins
Recipe courtesy Dave Lieberman's show, episode Home Cooked Take Out. Tasty little things!
- 44.37 ml vegetable oil
- 1 leek, cleaned and thinly sliced
- 2 garlic cloves, pressed (or minced)
- 118.29 ml mushroom, finely chopped
- 1 head napa cabbage, finely shredded
- 29.58 ml rice wine vinegar
- 9.85 ml soy sauce
- 1 inch piece fresh ginger, peeled and grated
- 1 medium carrot, finely grated
- 24 wonton wrappers
Asian Dipping Sauce
- 59.14 ml soy sauce
- 29.58 ml rice wine vinegar
- 1 inch piece fresh ginger, peeled and finely grated
- 4.92 ml brown sugar
- 2.46 ml toasted sesame oil
- 1 lemon, zest of
- 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.
- Transfer cabbage mixture to a mixing bowl and work together until fully incorporated. Keep refrigerated until ready to use.
- 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.
- 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.
- Transfer to a platter and serve with the dipping sauce. Enjoy!
- Dipping Sauce:.
- Stir all ingredients together in a small bowl until sugar is dissolved. Refrigerate until ready to serve.
- Yield: about 1/3 cup.
Wonderful little bites. Except for subbing regular cabbage for the napa I followed as written. Made for the Aussie/NZ RS#36. TFS
Delicious - who needs meat when these are so good. I have frozen some, I freeze them before cooking. I served them with a prepared sweet, spicy Chili sauce. If you wish to prepare these non vegetarian try steaming them in chicken stock instead of the water - I nearly always have some potstickers in the freezer now I will have some vegetarian and some pork Thanks for sharing this delicious recipe Sharon123
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!!