Veggie Potstickers

Recipe courtesy Dave Lieberman
TOTAL TIME: 1 hr 15 min
Prep: 35 min
Inactive Prep: 30 min
Cook: 10 min
 
YIELD: 24 potstickers
LEVEL: Intermediate

ingredients

ASIAN DIPPING SAUCE:
  • 1/4 cup light soy sauce
  • 2 tablespoons rice wine vinegar
  • 1/2-inch piece fresh ginger, peeled and finely grated
  • 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
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      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.

      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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      5

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      Read all 2 reviews

      • on August 31, 2011

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        Made in the past, when I saw it on Food Network. I did substitute scallions for the leek ($$

        Oops - couldn't use a link. Go to Food Network and search for "Veggie Potstickers". Read the reviews there. They contain all the variations tried (and valuable hints given by other reviewers for this specific recipe. This is an excellent base-recipe for adaptations.hem

        Btw, you can use up the left over Napa Cabbage for making one of my Mom's favorite coleslaws:
        Slice cross-wise to form crescents. Cut an onion up the same way. Add Miracle Whip plus S/P. We always stored it in a Ball jar or a glass bowl for maximum chill in the fridge (it's even better the 2nd day. It still amazes me that Mom even found Chinese Cabbage that long ago (50's and tried it. The measurements are all to-taste, because it depends on how much cabbage you start with.

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      • on May 27, 2011

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        We made these recently, had to sub pea shoots for cabbage, otherwise we followed the recipe. They turned out beautifully. The cooking method worked like a charm, we got a good sear on the bottom and they lifted out without a hitch. We've been making at least one vegetarian meal a week and with this technique we can play with some other ingredients for even more variety. Thanks Dave.

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