Veggie Potstickers

Name: Veggie Potstickers
Prep time: P0Y0M0DT0H35M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 24 potstickers
Cuisine: asian
Ingredients: 3 tablespoons vegetable oil; 1 leek, cleaned and thinly sliced; 1 clove garlic, pressed; 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, grated on finest holes of a box grater; 24 wonton wrappers; Asian Dipping Sauce, recipe follows; 1/4 cup light soy sauce; 2 tablespoons rice wine vinegar; 1/2-inch piece fresh ginger, peeled and finely grated; 1 teaspoon sugar; 1/2 teaspoon toasted sesame oil; 1/2 lemon, zested

Recipe courtesy of Dave Lieberman

Watch how to make this recipe.

Veggie Potstickers

0 Reviews

Level: Intermediate
Yield: 24 potstickers
Nutritional Analysis

Per Serving

Serving Size

1 of 24 servings

Calories

122

Total Fat

2

Saturated Fat

0

Carbohydrates

21

Dietary Fiber

1

Sugar

1

Protein

4

Cholesterol

3

Sodium

328

Total: 1 hr 15 min
Prep: 35 min
Inactive: 30 min
Cook: 10 min

Level: Intermediate
Yield: 24 potstickers
Nutritional Analysis

Per Serving

Serving Size

1 of 24 servings

Calories

122

Total Fat

2

Saturated Fat

0

Carbohydrates

21

Dietary Fiber

1

Sugar

1

Protein

4

Cholesterol

3

Sodium

328

Total: 1 hr 15 min
Prep: 35 min
Inactive: 30 min
Cook: 10 min

Ingredients

3 tablespoons vegetable oil

1 leek, cleaned and thinly sliced

1 clove garlic, pressed

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, grated on finest holes of a box grater

24 wonton wrappers

Asian Dipping Sauce, recipe follows

Asian Dipping Sauce:

1/4 cup light soy sauce

2 tablespoons rice wine vinegar

1/2-inch piece fresh ginger, peeled and finely grated

1 teaspoon sugar

1/2 teaspoon toasted sesame oil

1/2 lemon, zested

Directions

Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the leeks and garlic and cook until leeks begin to soften, about 3 to 4 minutes. Add the cabbage, vinegar, soy sauce, and ginger and cook, stirring, until cabbage is soft, about 3 to 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 high 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.

Asian Dipping Sauce:

Stir all ingredients together in a small bowl until sugar is dissolved. Refrigerate until ready to serve.
Yield: about 1/3 cup

Veggie Potstickers

Veggie Potstickers

Asian Dipping Sauce:

Asian Dipping Sauce:

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