Veggie potstickers

  • 3 tbsp vegetable oil
  • 1 leek, cleaned, thinly sliced
  • 1 clove garlic, pressed
  • 1 head Napa cabbage, finely shredded
  • 2 tbsp rice wine vinegar
  • 60ml light soy sauce
  • 2 1/2-cm piece fresh ginger, peeled, finely grated
  • 1 medium carrot, grated on finest holes of a box grater
  • 24 wonton wrappers
  • Asian dipping sauce, recipe follows
  • For the Asian dipping sauce
  • 2 tbsp rice wine vinegar
  • 1 tsp sugar
  • 2 tsps soy sauce
  • 1/2 tsp toasted sesame oil
  • 1/2 lemon, zested
  • 1 1/4-cm piece fresh ginger, peeled, grated
1) Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the leeks and garlic and cook until the leeks begin to soften, about 3 to 4 minutes. Add the cabbage, vinegar, soy sauce and ginger and cook, stirring, until the cabbage is soft, about 3 to 4 minutes more. Remove from the heat and stir in the carrot. Allow the filling to cool.

2) Transfer the cabbage mixture to a mixing bowl and work together until fully incorporated. Keep refrigerated until ready to use.

3) To make the potstickers, lay a wonton wrapper on the work surface and put about 1 tablespoon of the filling in the centre. 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.

4) 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 120ml of 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.

Dipping sauce:

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

Yield: About 80ml

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