Vegetable Potstickers
Ingredients
- 3 tbsp oil⠀
- 1 onion, finely diced⠀
- 1 tbsp ginger, minced⠀
- 1 tbsp garlic, minced⠀
- 2 cups mushroom(150 g), finely diced⠀
- 1/4 cup bell pepper(25 g), finely diced⠀
- 2 cups cabbage(200 g), shredded⠀
- 2 cups carrot(220 g), shredded⠀
- salt, pepper, to taste⠀
- 1 tbsp fresh cilantro⠀
- 1 cup green onion(150 g), finely chopped⠀
- 2 tbsp soy sauce⠀
- 2 tsp sesame oil⠀
- 3 tbsp cooking sherry⠀
- 1 tsp sugar⠀
- wonton wrappers⠀
- 2 tsp oil⠀
- 1/4 cup water(60 mL)⠀
- soy sauce
Preparation
Heat oil in a deep pan or wok over medium heat and cook onions, ginger, and garlic until onions are translucent.⠀
Add mushrooms and bell peppers to the pan and cook until mushrooms are soft.⠀
Add cabbage, carrots, salt, and pepper. Cook for another 3-4 minutes and remove from heat. Set aside to cool completely.⠀
Once mixture is cool, add cilantro, green onions, soy sauce, sesame oil, cooking sherry, and sugar. Mix well.⠀
Place a spoonful of the mixture onto a wonton wrapper. Dip your finger in water and run it around the edge of the dough.⠀
Fold in half and pinch together, pleating the dough as you go.⠀
Heat more oil in a large skillet and place dumplings in the oil. Cook for 3-4 minutes or until a crust has started to form on the bottom. Pour the water in the pan and cover with a lid. Steam for 6-8 minutes, remove the lid and remove from the pan.⠀
Serve and enjoy⠀