This recipe is simple and sounds delicious. The combination of the cabbage and carrots paired with the sesame-soy dipping sauce is a match made in taste bud heaven. If you’ve never made pot stickers before, give this recipe a try—you’ll be hooked!
For this recipe you’ll need:
For the dipping sauce:
¼ cup soy sauce
2 TB rice wine vinegar
½ tsp. dark sesame oil
1 tsp. sugar
Zest of 1 lemon
1 inch grated ginger
Mix the ingredients in a small bowl with a spoon then cover and chill until you’re ready to serve it.
For the pot sticker filling:
1 leek, sliced
1 clove pressed garlic
1 Napa cabbage, cut into thin strips
2 TB rice wine vinegar
2 tsp. soy sauce
1 carrot, grated
Prepare the leek (cut it in half and rinse well before slicing). Over medium high heat add 2 TB canola oil to a large sauté pan and then add the leeks and garlic. Sauté for a few minutes while you prepare the cabbage. Add the cabbage to the leeks and then add rice wine vinegar and soy sauce. Add an inch of grated ginger and stir. Turn off the heat and stir in the grated carrot.
To make:
Using wonton wrappers from the grocery store, lay out the wonton wrappers in rows. Put about 1 Tablespoon of filling into the center of each wonton wrapper. Run your finger around the sides of the wrapper (dip your finger in water). Bring the corners up on the wrappers to make a little package.
In a large skillet, crank the heat to high. Add 1 Tablespoon vegetable oil and add pot stickers. Let them cook for 1 minute until browned then add ½ cup of water slowly. Cover the pot QUICKLY and let them steam for about 3 minutes. Uncover and let remaining water evaporate.
Dip in sauce as desired.
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