Potstickers are amazing little dumplings, that once dipped in our spicy dipping Sauce, become irresistible!
Wonton Wrappers
2 cups flour
1/2 teaspoon salt
1/2 cup warm water
cornstarch
Sift together the flour and salt in a bowl, then slowly stir in the warm water. The mixture will be very stiff. Knead the dough on a floured surface until smooth, about 15 minutes. Cover with a damp towel and let rest for 20 minutes.
Separate the dough in half and roll the first half out as thin as you can onto a lightly floured surface. Cut the dough into 3-inch rounds or squares; this should yield approximately twenty to twenty-four depending on its thickness.
Repeat the process with the second half.
To store the wrappers until ready to use, sprinkle with a light dusting of cornstarch to keep them from sticking together, then seal them in an airtight bag. Refrigerate for later use, or freeze up to 3 months.
Filling
3 tablespoons vegetable oil
1/4 cup scallions, finely chopped
1/4 cup red bell pepper, finely diced
1 clove garlic, crushed
1 head Napa cabbage, finely shredded
1 tablespoon freshly grated ginger
2 tablespoons of rice wine vinegar
2 teaspoons of soy sauce
1 large carrot, finely grated
1 to 2 cups vegetable broth, divided
Add one tablespoon of the oil to a large skillet over medium heat. Toss in the green onion and bell pepper, cooking until the vegetables begin to soften, about 2 to 3 minutes.
Stir in the garlic and cook for another minute. Then add the cabbage, ginger, vinegar, and soy sauce. Continue cooking, stirring until the cabbage is soft, about 3 to 4 minutes more.
Remove the skillet from the heat and stir in the carrot. Allow the filling to cool, refrigerating until ready to use.
To prepare the potstickers, lay a wonton wrapper on your work surface. Place a tablespoon of filling in the center. Dip your finger in a bit of water and wet the edges of the wonton wrapper. Then bring the outside edges of the wonton wrapper together and push out any air. Place 3 or 4 folds along the seam of the wrapper to seal it and form a pouch. Continue with the remaining wrappers and filling.
To cook the potstickers, heat a large skillet over medium heat. Brush with vegetable oil once the pan is hot. Lay 8 to 10 potstickers into the pan, being careful not to crowd them.
Cook the dumplings for 2 minutes until golden brown on the bottom. Slowly add 1/3 cup of broth to the pan, turn the heat down to low, cover, and cook for 2 minutes more. Remove the lid and continue cooking until the broth has completely evaporated. Carefully lift the potstickers out of the pan and place them on a heatproof platter in a warm oven.
Clean the skillet between batches by adding water to the pan to deglaze it. Continue with the remaining potstickers.
Dipping Sauce
1/4 cup soy sauce
2 tablespoons agave nectar
2 tablespoons rice wine vinegar
2 cloves crushed garlic
1/2 teaspoon toasted sesame oil
1 teaspoon fresh lime juice
1/4 teaspoon onion powder
1/4 teaspoon chili powder
1/8 teaspoon cayenne pepper
Stir all of the ingredients together until well combined. Serve with hot potstickers.
