- 1 tablespoon vegetable oil
- 1 leek, cleaned and thinly sliced
- About 3 cups finely shredded napa cabbage from 1 small head
- 1 garlic clove, pressed
- 1 tablespoon rice or white wine vinegar
- 1 medium carrot, grated on the finest holes of a box grater
- 1 (1-inch) piece fresh ginger, peeled and grated
- 2 teaspoons soy sauce
- 1 pound ground pork
- 1 egg
- 2 tablespoons finely sliced scallion
- 1 garlic clove, pressed
- ½ teaspoon sesame oil
- 1 tablespoon light soy sauce
- 1 tablespoon rice wine vinegar
- 1 (½-inch) piece fresh ginger, peeled and finely grated
- ¼ cup light soy sauce
- 1 (½-inch) piece fresh ginger, peeled, and finely grated
- 1 teaspoon dark brown sugar
- ½ teaspoon toasted sesame oil
- Zest and juice of 1 lemon
- 1 pack square wonton wrappers
- ½ cup water
- 1 tablespoon vegetable oil
- For the Veggie Filling: Heat the oil in a large nonstick skillet over medium heat. Add the leek and cook until it begins to soften, about 4 minutes. Add the cabbage, garlic, and vinegar and cook, stirring, until the cabbage is soft, about 4 minutes more. Remove from the heat and stir in the carrot, ginger, and soy sauce. Allow the filling to cool.
- For the Pork Filling: Combine all the ingredients in a mixing bowl and work together until fully incorporated. Keep refrigerated until ready to use.
- For the Dipping Sauce: Stir all the ingredients together in a small bowl until the sugar is dissolved. Makes about 1/3 cup
- To make the potstickers: Lay a wonton wrapperon the work surface and put a heaping teaspoon of filling in the center. Dip your finger in a little water and wet the edges of the wonton wrapper. Pinch the edges together to form four right angles.
- To cook the potstickers, heat the oil in the skillet over medium-high heat. Place all of the potstickers upright into the pan and cook, without disturbing them, until browned on the bottom, just a couple of minutes.
- Add the water to the pan and immediately cover. Allow the potstickers to steam for about 3 minutes, then remove the skillet lid. Continue cooking until the water has nearly evaporated.
- Transfer the dumplings to a platter and serve with the dipping sauce.