Vegetable Potstickers with Sesame-Honey-Soy Sauce
- 2 tbsp sesame oil
- 1 inch fresh ginger grated
- 8 ounces shiitake mushrooms chopped
- 1 cup shredded cabbage
- 1 cup shredded carrots
- 2 tbsp soy sauce
- 2 tbsp chopped fresh chives
- 2 tbsp sesame seeds toasted
- 36-40 wonton wrappers
- Instructions I know Homemade Potstickers might sound scary, and you’re probably thinking these are too hard to make, but the truth is that they’re relatively easy, and actually somewhat fun to make.
- To make the sauce, whisk together all ingredients in a bowl.
- 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. Serve immediately with sauce.