Veggie Pop Stickers (USE ORGANICALLY GROWN OR GARDEN GROWN VEGGIES3 tablespoons vegetable oil
1 onion, green or leek, cleaned and thinly sliced
1 clove garlic, pressed
1 head Napa cabbage, finely shredded (can sub. other cabbages)
2 tablespoons rice wine vinegar
2 teaspoons soy sauce
1-inch piece fresh ginger, peeled and grated
1 medium carrot, grated very fine
24 wonton wrappers
Asian Dipping Sauce, recipe follows or just use your own sauces, like a fish sauce.
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. It's possible to not pre-cook the above (except leeks). Just chop, mix, and transfer to the cabbage mixture.
Transfer cabbage mixture to a mixing bowl and work together until fully incorporated. Keep refrigerated until ready to use.
To make the pot stickers, 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 pot sticker 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. (Read direction on wonton wrappers.)
To cook the pot stickers, heat the remaining oil in a very large skillet over high heat. Place the entire pot stickers upright in the pan and cook, without disturbing them, until browned on the bottom, about 1 to 2 minutes.
THEN, Add 1/2 cup water to the pan and immediately cover. Allow the pot stickers to steam for about 3 minutes, and then remove the skillet lid. Continue cooking until the water is completely evaporated.
Transfer to a platter and serve with a dipping sauce.
Asian Dipping Sauce:
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 (or good mono oil)
1/2 lemon, zest ed
Stir all ingredients together in a small bowl until sugar is dissolved. Refrigerate until ready to serve.
Yield: about 1/3 cup
Use my Wonton recipe for pot sticker (especially any left-over which can be frozen and later used here). They are easy and very good exchange. Add the bean threads if available it makes them so light.
Note: you can add fish, tofu, other meat substitutes or LIGHT meat to most of these recipes but if you do make sure the meat is organically grown and fed. (Grass fed). Of course they will not be Veggie Pot Stickers!
Transfer to a platter and serve with a dipping sauce.
Asian Dipping Sauce:
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 (or good mono oil)
1/2 lemon, zest ed
Stir all ingredients together in a small bowl until sugar is dissolved. Refrigerate until ready to serve.
Yield: about 1/3 cup
Use my Wonton recipe for pot sticker (especially any left-over which can be frozen and later used here). They are easy and very good exchange. Add the bean threads if available it makes them so light.
Note: you can add fish, tofu, other meat substitutes or LIGHT meat to most of these recipes but if you do make sure the meat is organically grown and fed. (Grass fed). Of course they will not be Veggie Pot Stickers!
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