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    Appetizer: Veggie Potstickers


    Source of Recipe


    Dave Lieberman

    List of 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 (see below)

    Recipe



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

 

 

 

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