These potstickers that Hannahlily makes are always a big hit at parties.
Veggie Potstickers
3 T. vegetable oil
1 leek, cleaned & thinly sliced
1 garlic clove, pressed
1 small head cabbage, finely shredded
2 T. rice wine vinegar
**2 t. soy sauce
1-inch piece fresh ginger, peeled & grated
1 medium carrot, finely grated
24 wonton wrappers
Asian Dipping Sauce
Heat 2 T. oil in large nonstick skillet over medium-high heat. Add the leeks & garlic. Cook until leeks begin to soften, about 3-4 minutes. Add the cabbage, vinegar, soy sauce, & ginger & cook, stirring until cabbage is soft, about 3-4 minutes. Remove from heat & stir in the carrot. Allow the filling to cool.
Transfer cabbage mixture to a mixing bowl & work together until fully incorporated. Keep refrigerated until ready to use.
To make potstickers, lay a wonton wrapper on the work surface & put about 1 T. of filling in the center. Dip your finger in a little water & wet edges of the wonton wrapper; this will help the potsticker seal. Bring outside edges together over the filling & press it together to form a pouch.
To cook the potsticker, heat the remaining oil in a very large skillet over high heat. Place all of the potstickers upright in the pan & cook, without disturbing them, until browned on the bottom, about 1-2 minutes. Add 1/2 c. water to the pan & 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 & serve with the dipping sauce.
Asian Dipping Sauce
**1/4 c. light soy sauce
2 T. rice wine vinegar
1/2-inch fresh ginger, peeled & finely grated
1 t. sugar
1/2 t. toasted sesame oil
1/2 lemon, zested
Stir all ingredients together in a small bowl until sugar is dissolved. Refrigerate until ready to serve. Makes 1/3 cup.
**Braggs Liquid Aminos is a great all natural alternative to soy sauce.
Veggie Potstickers3 T. vegetable oil
1 leek, cleaned & thinly sliced
1 garlic clove, pressed
1 small head cabbage, finely shredded
2 T. rice wine vinegar
**2 t. soy sauce
1-inch piece fresh ginger, peeled & grated
1 medium carrot, finely grated
24 wonton wrappers
Asian Dipping Sauce
Heat 2 T. oil in large nonstick skillet over medium-high heat. Add the leeks & garlic. Cook until leeks begin to soften, about 3-4 minutes. Add the cabbage, vinegar, soy sauce, & ginger & cook, stirring until cabbage is soft, about 3-4 minutes. Remove from heat & stir in the carrot. Allow the filling to cool.
Transfer cabbage mixture to a mixing bowl & work together until fully incorporated. Keep refrigerated until ready to use.
To make potstickers, lay a wonton wrapper on the work surface & put about 1 T. of filling in the center. Dip your finger in a little water & wet edges of the wonton wrapper; this will help the potsticker seal. Bring outside edges together over the filling & press it together to form a pouch.
To cook the potsticker, heat the remaining oil in a very large skillet over high heat. Place all of the potstickers upright in the pan & cook, without disturbing them, until browned on the bottom, about 1-2 minutes. Add 1/2 c. water to the pan & 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 & serve with the dipping sauce.
Asian Dipping Sauce
**1/4 c. light soy sauce
2 T. rice wine vinegar
1/2-inch fresh ginger, peeled & finely grated
1 t. sugar
1/2 t. toasted sesame oil
1/2 lemon, zested
Stir all ingredients together in a small bowl until sugar is dissolved. Refrigerate until ready to serve. Makes 1/3 cup.
**Braggs Liquid Aminos is a great all natural alternative to soy sauce.
It doesn't contain any MSG.
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