Veggie Potstickers

Total Time:
1 hr 15 min
Prep:
35 min
Inactive:
30 min
Cook:
10 min

Yield:
24 potstickers
Level:
Intermediate

Ingredients
Directions

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

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

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

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 1/2 cup 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.

Asian Dipping Sauce:

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

Yield: about 1/3 cup

Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.


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