Vegetable Potstickers with Toasted Sesame Honey Soy

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Vegetable Potstickers with Toasted Sesame Honey Soy
Homemade Vegetable Potsticker with Roasted Sesame Honey soy.
I know Homemade Potstickers might sound scary, and you would possibly think these are too difficult to form, but the reality is that they are relatively easy, and truly quite fun to form. to not mention the very fact that it is a million times better than anything from the freezer section, and healthier too.
I make my potsticker from vegetables, which I personally think is far better than hamburger. Vegetables add flavor and color, which you recognize about me.
I used mushrooms, cabbage, and carrots, but to be honest, any vegetable will do. Broccoli, Brussels sprouts, and cabbage would all be great. I season the vegetables with a touch soy and use plenty of ginger and sesame to taste. I then fry it and serve it within the most delicious sauce, because I do not think you'll serve a potsticker without sauce.
It's relatively easy to form, and truly quite fun. Plus it is a million times better than anything from the freezer section, and healthier too.


Prep Time: 20 Minutes
Cook Time: 20 Minutes
Total Time: 40 Minutes

Ingredient
  • 1 cup grated cabbage
  • 1 cup grated carrots
  • 2 tablespoons toasted sesame seeds
  • 36-40 packs of dumplings
  • 2 tablespoons vegetable oil
  • 1 segment of fresh ginger, grated
  • 8 ounces of shiitake mushrooms, chopped
  • 2 tablespoons low-sodium soy or tamari
  • 2 tablespoons chopped chives

Sesame Honey Soybean Sesame
  • 1/4 cup toasted vegetable oil
  • 2 tablespoons low-sodium soy or tamari
  • 1 tablespoon honey
  • 1 clove, chopped or grated
  • 1/3 cup of rice vinegar
  • 1-2 tablespoons of Gochujang (Korean chili paste) or condiment


Instructions
  1. Heat 1 tablespoon of vegetable oil during a large skillet over medium heat. When the oil is sparkling, add mushrooms, cabbage, carrots and ginger. Cook, stirring occasionally until the vegetables are cooked, about 5 minutes. Add soy, spring onions, and sesame seeds and cook another 2-3 minutes or until all the liquid has evaporated. Remove from heat and let cool.
  2. To assemble, spoon 1 tablespoon of stuffing into each wrapper. Brush water round the edges of the wrap. Fold the dough over the filling to form a half moon shape, pinching the ends to shut. Repeat with remaining wrap.
  3. Heat an outsized skillet with the remaining vegetable oil over medium-high heat. When the oil glows, add the potsticker and cook until rock bottom is golden brown, about 2-3 minutes. Pour 1/4 cup of water into the pot and immediately cover with a decent lid. Reduce the warmth to medium and let the dumplings steam for 3 minutes. Serve immediately with sauce (see below).
  4. To form the sauce, beat all the ingredients during a bowl.


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