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The Real Food Academy
Academy Phone
(786) 395-0355
Cafe Phone
(786) 953-8585
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Vegetable Potstickers

Course Healthy, Side Dish
Cuisine Asian
Keyword potstickers
Servings 4 servings
Author Chef Maria Cummins

Equipment

  • Frying pan and burner
  • Tongs
  • one bowl for water
  • spoon for dumpling filling

Ingredients

  • 1 tbsp ginger root (fresh, minced)
  • 1 tbsp garlic (fresh, minced)
  • 1 scallion (chopped)
  • 4 cups cabbage (chopped)
  • ½ cup carrots (shredded)
  • 2 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 pkg wonton wrappers
  • Grapeseed oil

Instructions

  • Cook the onion in a little oil until done.
  • Add the ginger, onions, green onions, cabbage, carrots, soy sauce, sesame oil, salt, and pepper and mix the ingredients until thoroughly combined.
  • To fill the potstickers, place a wrapper on a work surface in front of you, and place a scant teaspoon of filling in the center. With a wet finger, dampen the edges of the wrapper. Fold the dough into a half-moon shape, enclosing the filling, and press and seal to remove extra air and tightly seal the edges together. It's nice to fold several small pleats in the top half of the wrapper for a traditional look before you seal in the filling.
  • Refrigerate the filled wrappers on a parchment-lined baking sheet while you finish filling and sealing the potstickers.
  • Heat the oil in a large nonstick skillet with a lid over medium heat.
  • Place potstickers into the hot oil, flat sides down, without crowding, and let fry until the bottoms are golden brown, 1 to 2 minutes.
  • Turn the dumplings over, and pour the water over them. Cover the pan with a lid and let the dumplings steam until the water has nearly evaporated and the dumplings have begun to fry in oil again, 5 to 7 minutes.
  • Uncover the skillet, and let the potstickers cook until all the water is evaporated and the wrapper has shrunk down tightly onto the filling, another 2 to 3 minutes.
The Real Food Academy
570 NE 81st Street
Miami, FL 33138
Call (786) 395-0355
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