Veggie Potstickers with Sesame Honey Soy Sauce

Ingredients

• Sesame oil

  Salad or cooking

  6 tbsp or 82g

• Ginger root

  Raw

  1 tbsp or 6g

• Mushrooms

  Shiitake, raw

  12 mushroom or 228g

• Cabbage

  Raw

  1 cup, shredded or 70g

• Carrots

  Raw

  1 cup grated or 110g

• Soy sauce

  Made from soy (tamari)

  4 tbsp or 72g

• Sesame seeds

  Seeds, whole, dried

  2 tbsp or 18g

• Chives

  Raw

  2 tbsp chopped or 6g

• Wonton wrappers

  (includes egg roll wrappers)

  36 wrapper, wonton or 288g

• Garlic

  Raw

  1 cloves, minced or 3g

• Rice wine vinegar

  ⅓ cup or 79g

• Sauce, hot chile, sriracha

  6 tsp or 30g

• Honey

  1 tbsp or 21g

Directions

1. Whisk together the garlic, rice wine vinegar, two-thirds of the sesame oil, half of the soy sauce, sriracha, and honey in a bowl to make the sauce. Set aside.
2. Heat half of the remaining sesame oil in a large skillet over medium-high heat. Add the mushrooms, cabbage, carrots, and ginger. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
3. Stir in the remaining soy sauce, chives, and sesame seeds, cooking for another 2-3 minutes until the liquid evaporates. Remove from heat and let cool.
4. Place 1 tablespoon of filling onto each wonton wrapper. Brush water around the edges, fold over to create a half-moon shape, and pinch the edges to seal. Repeat with remaining wrappers.
5. Heat the remaining sesame oil in a large skillet over medium-high heat. Add the potstickers and cook until the bottoms are golden brown, about 2-3 minutes.
6. Pour 1/4 cup of water into the pan, cover with a lid, and steam for 3 minutes. Serve immediately with the sauce.

Similar Foods

• Sesame Tempura Green Beans with Soy Dipping Sauce
• Honey-Soy Glazed Salmon with Bok Choy
• Veggie Spaghetti with Potato Sauce
• Veggie Quinoa Skillet with Honey Lemon Vinaigrette
• Roasted Brussels Sprouts and Crispy Baked Tofu with Honey-Sesame Glaze
• Vegan Chickpea Curry with Rice