Craving new tastes and textures? These homemade potstickers are flavorful, healthy, and easier to make than you think! For a vegetarian version, leave out the pork and add more cabbage.

Potstickers

Makes 40 – 45

What You’ll Need

• ½ cup dried shiitake mushrooms, reconstituted according to directions, stems removed, minced
• 2 cups shredded napa cabbage
• ½ tsp salt
• ¼ lb minced pork
• ½ cup sliced scallions
• 1 tbsp Hokan soy sauce
• 1 tbsp Kikkoman sesame oil
• 1 ½ tsp Sushi Chef mirin or white wine
• 1 ½ tsp minced fresh ginger
• 1 ½ tbsp cornstarch
• 1/8 tsp ground white pepper
• 45 Nasoya wonton wrappers (find them in our produce section!)
• 4 tbsp canola oil
• 1 cup chicken broth

Instructions

Mix cabbage and salt in a large bowl and let stand 30 min. Wring out cabbage, and mix with mushrooms, pork, scallions, soy sauce, sesame oil, mirin, ginger, cornstarch and pepper.

Place wonton wrapper on a flat surface. Brush with water, add a spoonful of filling, and press closed in a triangle. Repeat with remaining wrappers and filling.

Heat canola oil in a large non-stick skillet. Add 10-12 potstickers in a single layer, and sauté until brown. Add ¼ cup stock, cover, and let steam 3-4 minutes. Remove from pan and repeat with remaining potstickers until all are cooked.

Serve with dipping sauce.

Potstickers Dipping Sauce

• 5 tbsp rice wine vinegar
• 6 tbsp Hokan soy sauce
• 3 tbsp warm water
• 1 ½ tbsp sugar
• 1 tbsp Kikkoman sesame oil
• 1 tsp sriracha
• 2 tbsp minced fresh ginger
• 2 tsp minced hot chili pepper

Whisk together all ingredients and chill.