Look what I made yesterday!
Veggie potstickers to celebrate the Chinese New Year. Thanks to Suzie for the inspiration. This is the recipe we used. So simple to make and using my food processor made it even easier:) I also just used regular cabbage instead of nappa for the filling and extra ginger. Filling them was fun. It took a few to get the hang of it. You wet the sides of the wrapper to make them stick together.
Here they are all nestled in the pan getting their bottoms crispy:)
But I have to tell you though, for me, it was the sauce that made these…wow..
Heavenly Asian Dipping Sauce:
1/4 cup light soy sauce
2 tablespoons rice wine vinegar ( I didn’t have enough so made up the diff with sherry)
1-inch piece fresh ginger, peeled and finely grated
1 teaspoon sugar
1/2 teaspoon toasted sesame oil
1/2 lemon, zested ( lemon peel)
Stir everything together in a small bowl until sugar is dissolved. Refrigerate until ready to serve. Yowza is it good!
Yield: about 1/3 cup