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Vegetable Potstickers

  • Level: Easy
  • Total: 40 min (includes standing time)
  • Active: 30 min
  • Yield: 4 servings
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Ingredients

2 cups finely shredded and chopped Napa cabbage

Kosher salt 

1/4 cup chopped fresh cilantro 

1 teaspoon finely chopped fresh ginger 

1/2 teaspoon toasted sesame oil 

4 scallions, chopped 

1 clove garlic, finely chopped 

About 16 gyoza or wonton wrappers 

3 tablespoons vegetable oil 

Bottled ponzu sauce, for dipping 

Directions

  1. Toss the cabbage with 1/4 teaspoon salt and let stand for 10 minutes. Add the cilantro, ginger, sesame oil, scallions and garlic and stir to combine.
  2. Fill a small bowl with water. Lay a gyoza wrapper on a work surface and spoon a scant tablespoon of the cabbage mixture into the center. Moisten a finger with water and rub it along the edge of the wrapper. Fold the wrapper over to make a triangle or half-moon shape, then seal with your fingers, trying to push out any air as you go. Repeat with the remaining wrappers and filling.
  3. Heat the oil in a large nonstick skillet over medium-high heat until hot. Arrange the potstickers in the skillet in concentric circles and cook until the bottoms are light golden, about 2 minutes. Carefully add 1/4 cup water to the pan; cover and cook until the liquid has evaporated, the wrapper dough is tender, and the undersides of the potstickers are golden brown, about 6 minutes.
  4. Transfer the potstickers to a serving platter, crispy-side up, and serve with ponzu sauce.
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