"Recipe courtesy Dave Lieberman's show, episode Home Cooked Take Out. Tasty little things!"
leek, cleaned and thinly sliced
garlic cloves, pressed
( or minced)
mushroom, finely chopped
napa cabbage, finely shredded
rice wine vinegar
piece fresh ginger, peeled and grated
carrot, finely grated
Asian Dipping Sauce
rice wine vinegar
piece fresh ginger, peeled and finely grated
toasted sesame oil
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!
Stir all ingredients together in a small bowl until sugar is dissolved. Refrigerate until ready to serve.