Vegetable Potstickers

Makes 24 

Ingredients

Vegetable Potstickers

• 2 green onions, white parts
• 1 tablespoon garlic, minced
• 1 tablespoons ginger, minced 
• 1 cup shredded carrot
• 1 cup finely chopped cabbage
• 1 cup finely chopped cremini mushrooms
• Salt & pepper to taste
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 2 tablespoons cooking oil, divided
• 24 wonton wrappers

Dipping Sauce:

• ¼ cup soy sauce
• ¼ cup rice vinegar
• 1 tablespoon sesame oil
• ½ teaspoon chile sauce
• 1 teaspoon honey
• 1 tsp ginger, minced
• 1 clove garlic, minced
• Scallion (green parts only) sliced thinly

Instructions

1. Dipping Sauce – Mix soy sauce, rice vinegar, sesame oil, honey, chile sauce, minced ginger, minced garlic, and sliced scallion tops. Add more honey or water if too salty. Pour into small dipping bowls and serve alongside potstickers.

2. Make filling – Using a food processor, chop mushrooms, chop green onions, shred cabbage, and shred carrots in separate batches. Finely minced fresh ginger and garlic. Heat a skillet or wok over medium-high heat. Add 1 tablespoon of cooking oil. When hot, add vegetables and  saute until golden brown and moisture has cooked off, 3 to 4 minutes. Remove from heat and season with salt and pepper, soy sauce, and sesame oil. 

3. Form potstickers – Line a pan with parchment. Working with twelve wonton wrappers at a time, lay the wrappers out on a large cutting board. Fill a small bowl with water. Use a small basting brush to wet the edges of each wrapper and spoon 2 heaping teaspoons of filling into the center. Fold the wrapper over and pinch the edges tightly to seal.