Ingredients:

½ cup coarsely grated carrots

½ cup shredded purple cabbage

2 tablespoons finely chopped red pepper

2 tablespoons finely chopped scallions

2 teaspoons finely minced fresh ginger

1 tablespoon chopped cilantro leaves

2 minced cloves garlic

1 tablespoon soy sauce

1 tablespoon hoisin sauce

2 teaspoons sesame oil

1 egg lightly beaten

1 teaspoon kosher salt

¼ teaspoon ground black pepper

35 to 50 wonton wrappers

⅓ cup vegetable stock or water

Instructions:

1. In a large mixing bowl, combine all ingredients except the wonton wrappers and vegetable stock (last two ingredients).

2. To create the potstickers, remove one wrapper from the package, make sure to cover the rest with a damp cloth so they do not dry out, and brush the edges of the one wrapper with water. Place about ½ teaspoon of the vegetable mixture in the center of the wrapper, and shape as desired. Set dumpling on a cookie sheet, and repeat this process until all of the filling is gone.

3. If you are going to make them immediately*, heat a medium-sized skillet over medium-high heat. Place about 8 potstickers in the pan at a time, being careful not to let them touch. Cook about 2 minute each, add ⅓ cup vegetable stock or water, turn heat down to low, and cover, cooking for an additional 2 minutes. Remove from skillet, set aside, and repeat until all are cooked.

*If using the dumplings within a day, freeze them directly on pan before cooking, and once frozen, take off pan and store in ziplock baggy. They are much easier to handle frozen.
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Recipe source: smittenkitchen.com.  Recipe article written by Katie Hayes and originally published in the September 2014 issue of Validity.