Veggie Potstickers

I love potstickers! I don't eat a lot of fried food, but the way these are prepared with a little pan-frying and finishing off being steamed, I could probably eat the whole batch myself!

A note regarding Napa cabbage. Did you know that oftentimes it is labeled as Bok Choy at the grocery store? I'm sure there are slight variations between the two, I just pull up a photo of what I'm looking for on my iphone and grab the cabbage that most closely resembles it!

Veggie Potstickers

- 3 tbsp vegetable oil

- 1 leek, cleaned and thinly sliced

- 1 clove garlic, minced

- 1 head Napa cabbage, finely shredded

- 2 tbsp rice wine vinegar

- 2 tsp soy sauce or tamari

- 1 inch piece fresh ginger, peeled and grated

- 1 medium carrot, grated on finest holes of grater

- 24+ wonton wrappers

Asian Dipping Sauce

- 1/4 cup tamari

- 2 tbsp rice wine vinegar

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

- 1 tsp sugar

- 1/2 tsp dark sesame oil

- 1/2 lemon, zested

Stir all ingredients together in small bowl until sugar is dissolved. Refrigerate until ready to serve.

Filling - Heat 2 tbsp of the oil in large nonstick skillet over medium-high heat. Add leeks and garlic and cook until leeks begin to soften, 3 - 4 minutes. Add cabbage, vinegar, tamari and ginger, and cook, stirring until cabbage is soft, another 3 - 4 minutes. Remove from heat and stir in the carrot. Allow filling to cool.

Transfer to mixing bowl and work together until fully incorporated. Keep refrigerated until ready to use.

Assembly - Lay a wonton wrapper on the work surface and put about 1 tbsp of filling in the centre. Using your finger, wet edges of the wrapper. Bring outside edges together over the filling and press together to form a little pouch. Continue with remaining wrappers and filling.

Cooking - Heat 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 - 2 minutes. Add 1/2 cup of water to the pan and immediately cover. Allow potstickers to steam for about 3 minutes, then remove lid. Continue cooking until all the water is evaporated.

Now remember, they are called potstickers for a reason and it's okay if you lose a couple in the process of transferring to the serving platter.

Serve with the Dipping sauce and enjoy!