Vegetable Potstickers

1. 1

   Whisk together all of the ingredients for the dipping sauce and sprinkle the scallions on top.

2. 2

   Set aside.

3. 3

   In a large saute pan, heat a little oil over medium heat.

4. 4

   Add the mushrooms, ginger, carrots and napa cabbage.

5. 5

   Cook over medium heat until vegetables soften.

6. 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. 7

   Season with a little salt and pepper and drizzle with the chili oil.

8. 8

   Using a small teaspoon, spoon out the filling onto the middle of a wonton wrapper.

9. 9

   Wet the edges of the wonton wrap with a little water.

10. 10

    Seal the potstickers, crimping the edges if desired (think pie crust method).

11. 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. 12

    To cook the potstickers, heat a large wok or nonstick pan over medium-high heat.

13. 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. 14

    Cook until the bottoms turn golden brown and crisp.

15. 15

    Add 1/3 cup of water and immediately cover the pan with a lid.

16. 16

    Cook for 3 minutes or until the water has evaporated.

17. 17

    Transfer the potstickers to a plate, add a little more oil and repeat with the remaining potstickers.

18. 18

    Serve with the dipping sauce.

* Per serving · 4 servings · Values may vary.