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Veggie Potstickers
- 1/2 head cabbage, shredded
- 2 carrots, shredded
- 1 bell pepper, finely diced
- 4 scallions, chopped
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 1 Tbsp brown sugar
- 1/4 cup flour
- 1 Tbsp ponzu sauce
- 2 Tbsp soy sauce
- 1 egg, lightly beaten
- 35 wonton wrappers
- Oil for frying
- 2 cups chicken or vegetable stock
Combine the first 10 ingredients in a medium-size mixing bowl. A food processor also works well to shred all the vegetables! Set aside.
To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush 2 of the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the veggie mixture in the center of the wrapper. Fold over, seal edges, and shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.
Heat a 12-inch sauté pan over medium heat. Brush with vegetable oil once hot. Add 8 to 10 potstickers at a time to the pan and cook for 2 minutes, without touching. Once the 2 minutes are up, gently add 1/3 cup chicken or vegetable stock to the pan, turn the heat down to low, cover, and cook for another 2 minutes. Remove wontons to a heatproof platter and place in the warm oven. Clean the pan in between batches by pouring in water and allowing the pan to deglaze. Repeat until all the wontons are cooked. Serve immediately or hold in a 200 degree oven.
