Homemade Potstickers with Sesame Honey Sauce
Ingredients
- 2 Tbs sesame oil
- 2cm fresh ginger, grated
- 1 small turnip grated
- 1 cup shredded cabbage
- 1 large carrot grated
- 2 Tbsp tamari
- 2 Tbsp green onion, sliced
- 2 Tbsp toasted sesame seeds
- 20 round or square wonton wrappers. (wonton wrappers from @thefoodco.online )
Preparation
Heat half the sesame oil in a large skillet over medium heat. When hot, add the turnip, cabbage, carrots, and ginger. Cook, stirring occasionally until the veggies have softened, about 5 minutes. Add the tamari, green onion and sesame seeds and cook another 2-3 minutes. Remove from the heat and let cool.
To assemble, spoon 1 tablespoon of filling onto each wrapper. Brush water around the edge of the wrapper. Fold the dough over the filling to a triangle shape, pinching the edges to seal. Fold the corners of the triangle together and pinch to join. Repeat with the remaining wrappers.
Heat a large skillet with the remaining sesame oil over high heat. When hot, add the potstickers and cook until the bottoms are light golden brown, about 2-3 minutes. Pour 1/4 cup of water into the pan and immediately cover with a tight fitting lid. Turn heat to medium and let the dumplings steam for 3 minutes.
Facts
Potstickers, traditionally called Jiaozi, are authentically Chinese, usually have a thicker dough, and are steam-fried to preserve juiciness and make the bottom crispy. They originated from a chef who accidentally let water boil off, causing the dumplings to stick and crisp. Gyoza are the Japanese version with thinner skin and a more consistent shape, prepared similarly but with a focus on the filling.
