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Homemade Vegetable Potstickers with Toasted

Homemade Vegetable Potstickers with Toasted - Relatively easy to form , and truly somewhat fun. Plus these are 1,000,000 times better than anything from the freezer section...and healthier too!

Vegetable Potstickers with Toasted

I know Homemade Potstickers might sound scary, and you’re probably thinking these are too hard to form , but the reality is that they’re relatively easy, and truly somewhat fun to form . to not mention the very fact that these are 1,000 times better than anything from the freezer section, and healthier too!

I made my potsticker filling out of veggies, which I personally think is much better than ground meat. The vegetables add flavor and color, which you guys know i'm all about.

We used mushrooms, cabbage, and carrots. but honestly, any mash-up of veggies. 
Broccoli, brussels sprouts, and kale would all be awesome, okey !. I seasoned the veggies with slightly of soy and used plenty of ginger and sesame to kick things up a touch . I then pan-fried them and served them up with the foremost delicious sauce, because in my opinion you can’t serve potstickers without sauce.

INGREDIENS:
  1. 2 tablespoons sesame oil
  2. 1 inch fresh ginger, grated
  3. 8 ounces shiitake mushrooms, chopped
  4. 1 cup shredded cabbage
  5. 1 cup shredded carrots
  6. 2 tablespoons low sodium soy sauce or tamari
  7. 2 tablespoons chopped fresh chives
  8. 2 tablespoons toasted sesame seeds
  9. 36-40 wonton wrappers

TOASTED SESAME HONEY SOY SAUCE
  1. 1 clove garlic, minced or grated
  2. 1/3 cup rice vinegar
  3. 1/4 cup toasted sesame oil
  4. 1-2 tablespoons Gochujang (Korean chili paste) or chili sauce
  5. 2 tablespoons low sodium soy sauce or tamari
  6. 1 tablespoon honey

INSTRUCTIONS
  • Heat 1 tablespoon sesame oil in a large skillet over medium high heat. When the oil shimmers, add the mushroom, cabbage, carrots, and ginger. Cook, stirring occasionally until the veggies have cooked down, about 5 minutes. Add the soy sauce, chives, and sesame seeds and cook another 2-3 minutes or until all the liquid has evaporated. Remove from the heat and let cool. 
  • To assemble, spoon 1 tablespoon of filling onto each wrapper. Brush water around the edge of the wrapper. Fold the dough over the filling to create a half moon shape, pinching the edges to seal. Repeat with the remaining wrappers. 
  • Heat a large skillet with the remaining sesame oil over medium-high heat. When the oil shimmers, add the potstickers and cook until the bottoms are light golden brown, about 2-3 minutes. Pour 1/4 cup of water into the pan and immediately cover with a tight fitting lid. Turn heat to medium and let the dumplings steam for 3 minutes. 

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