Veggie Potstickers (Dave Lieberman) |
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Prep Time: 35 Minutes Cook Time: 10 Minutes |
Ready In: 45 Minutes Servings: 24 |
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Ingredients:
3 tablespoons vegetable oil |
1 leek, cleaned and thinly sliced |
1 clove garlic, pressed |
1 head napa cabbage, finely shredded |
2 tablespoons rice wine vinegar |
2 teaspoons soy sauce |
1 -inch piece fresh ginger, peeled and grated |
1 medium carrot, grated on finest holes of a box grater |
24 wonton wrappers |
asian dipping sauce, recipe follows |
1/4 cup light soy sauce |
2 tablespoons rice wine vinegar |
1/2 -inch piece fresh ginger, peeled and finely grated |
1 teaspoon sugar |
1/2 teaspoon toasted sesame oil |
1/2 lemon, zested |
Directions:
1. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the leeks and garlic and cook until leeks begin to soften, about 3 to 4 minutes. Add the cabbage, vinegar, soy sauce, and ginger and cook, stirring, until cabbage is soft, about 3 to 4 minutes more. Remove from the heat and stir in the carrot. Allow the filling to cool.
2. Transfer cabbage mixture to a mixing bowl and work together until fully incorporated. Keep refrigerated until ready to use.
3. To make the potstickers, lay a wonton wrapper on the work surface and put about 1 tablespoon of the filling in the center. Dip your finger in a little water and wet the edges of the wonton wrapper; this will help the potsticker seal when cooking. Bring the outside edges of the wonton wrapper together over the filling and press it together to form a pouch. Continue with the remaining wrappers and filling.
4. To cook the potstickers, heat the remaining oil in a very large skillet over high heat. Place all of the potstickers upright in the pan and cook, without disturbing them, until browned on the bottom, about 1 to 2 minutes. Add 1/2 cup water to the pan and immediately cover. Allow the potstickers to steam for about 3 minutes, then remove the skillet lid. Continue cooking until the water is completely evaporated.
5. Transfer to a platter and serve with the dipping sauce.
6. Asian Dipping Sauce:
7. Stir all ingredients together in a small bowl until sugar is dissolved. Refrigerate until ready to serve.
8. Yield: about 1/3 cup
9. Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.
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