Vegetable Potstickers
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 481
- Total Fat
- 13
- Saturated Fat
- 1
- Carbohydrates
- 76
- Dietary Fiber
- 3
- Sugar
- 1
- Protein
- 13
- Cholesterol
- 12
- Sodium
- 758
- Total: 40 min (includes standing time)
- Active: 30 min
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
- 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.
- 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.
- 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.
- Transfer the potstickers to a serving platter, crispy-side up, and serve with ponzu sauce.