-
1
Whisk together all of the ingredients for the dipping sauce and sprinkle the scallions on top.
-
2
Set aside.
-
3
In a large saute pan, heat a little oil over medium heat.
-
4
Add the mushrooms, ginger, carrots and napa cabbage.
-
5
Cook over medium heat until vegetables soften.
-
6
Drain out excess liquid through a fine mesh strainer that is placed over a bowl to catch any liquids (this is key to avoiding a soggy potsticker that falls apart).
-
7
Season with a little salt and pepper and drizzle with the chili oil.
-
8
Using a small teaspoon, spoon out the filling onto the middle of a wonton wrapper.
-
9
Wet the edges of the wonton wrap with a little water.
-
10
Seal the potstickers, crimping the edges if desired (think pie crust method).
-
11
If you want to freeze the potstickers, set on a baking sheet and freeze for 2 hours, then transfer to a container and freeze until ready to use.
-
12
To cook the potstickers, heat a large wok or nonstick pan over medium-high heat.
-
13
Add a little canola or vegetable oil and add the potstickers (this will take a few batches, depending on the size of your pan).
-
14
Cook until the bottoms turn golden brown and crisp.
-
15
Add 1/3 cup of water and immediately cover the pan with a lid.
-
16
Cook for 3 minutes or until the water has evaporated.
-
17
Transfer the potstickers to a plate, add a little more oil and repeat with the remaining potstickers.
-
18
Serve with the dipping sauce.
