Pot Stickers with Spicy Dipping Sauce

Pot Stickers (called gyoza in Japanese) have to be one of the most fun foods to eat. Ever. You know who would agree with us? The entire country of America. These pot stickers are not only fun to eat but fun to assemble and cook as well. It takes a little bit of practice to get the gyoza or wonton wrappers sealed properly so don't get discouraged if your first several(or twenty in my case) look like crap. Serve these as appetizers or do as Thomas and I do and just eat twelve a piece for dinner (and feel like a balloon afterward). These pot stickers are delicious served with the spicy dipping sauce. The recipe for the pot stickers came from Vegan Planet and the dipping sauce is from Tyler's Ultimate on Food Network.



Pot Stickers
1 cup napa cabbage, minced
1 cup extra-firm tofu, drained and crumbled
1/4 cup carrot, shredded
1 garlic clove, minced
1 Tbs fresh ginger, peeled and minced
1 tsp sesame oil
1/2 tsp cornstarch or arrowroot
Salt and pepper to taste
24 gyoza or wonton wrappers, thawed if frozen
2 Tbs peanut oil
1 Tbs tamari or soy sauce
1 cup water

In a food processor, combine the cabbage, tofu, carrots, garlic, ginger, sesame oil, cornstarch, salt and pepper. Mix well.

Place one gyoza wrapper on a work surface and spoon about 1 Tbs of the filling mix into the middle of the wrapper. Dip your finger into some water and then run it across one edge of the wrapper making that edge wet. Fold the wrapper over the filling and seal the two edges together to form a semicircle (if using round wrappers) or a triangle (if using square wrappers). Crimp the edge of the wrapper in three places to keep it sealed and to make it look like a traditional pot sticker (Frankly, a pot sticker is not a pot sticker without the crimp!) Repeat with the remaining wrappers and filling.

NOTE: You might want to assemble and cook one batch of the pot stickers before assembling and cooking the second because if the pot stickers are left too long on the counter before cooking the filling will soak through the wrapper and you will have to re-wrap them!

Heat 1 Tbs of the peanut oil in a large nonstick skillet or wok over medium-high heat. Place half the pot stickers in the pan and cook about 4 to 5 minutes. Don't over crowd them.

Pour in half the tamari and half of the water. Cover, and reduce the heat to medium. Cook for another 5-6 minutes, lifting the lid off occasionally to let some of the steam out. Uncover and cook till the water evaporates, about another 3-4 minutes. Repeat with the second batch of pot stickers. Keep the first batch warm in the oven on the lowest heat setting or cover with foil. Serve hot!

Makes 24 pot stickers.



Spicy Dipping Sauce
3 Tbs tamari or soy sauce
2 Tbs seasoned rice vinegar
2 Tbs chili-garlic sauce
2 tsp hot chili oil

Whisk all the ingredients together in a small bowl. Serve in little dipping bowls, one for each person.