Veggie Potstickers (Dumplings)

This was my first dumpling attempt, made for a special friend who came to visit me at school. 

I used the following all-vegetable ingredients, but pretty much any veggie goes. Feel free to use zucchini, onions, bean sprouts, or any other kind of bean. Ground pork or shrimp can also be used (blend shrimp with other ingredients to make a paste or use ground beef).

In medium-sized bowl, combine:

1 can red kidney beans

1 c. finely chopped napa cabbage

3/4 c. finely chopped shiitake mushrooms

 1/2 c. shredded carrots

1/2 c. finely sliced red peppers

1-2 cloves garlic, minced
fresh ginger, peeled and minced

green scallion (optional)

4 tsp.  soy sauce

red pepper flakes

salt

pepper

Let filling marinate in bowl for at least an hour and up to 1 day. 

Convince a friend to help you fill and seal dumplings in exchange for dinner. This part is time consuming (the sealing, not finding a friend to help.)

Remove won ton wrappers from plastic, cover with moist paper towel when not in use. Have a small bowl of water handy to seal the edges of dumplings. Place 1/2-1 tsp. of filling in the center of each wrapper. Brush all four edges with water, then close up dumplings however you see fit. Alex and I used the following method:

1) Fold opposing edges to meet so that each side is triangular.

2) Fold open edges up and in to meet top point, sealing edges with water

Make throughally sure that your dumplings are not wet, breaking open (too much filling), or open in any spots or they will not hold together when you cook them! Place all dumplings on a plate until you're ready to cook them. 

To cook: You may steam the dumplings for 5-6 minutes, but I prefer them sauteed in a wok with sesame oil until crispy on each side (about 4-6 mins. total, medium heat). These should not be made too far ahead of time and do not keep well in the fridge, so be ready to serve when they come right out of the skillet or steamer. Serve with soy sauce or Sesame Ginger Dressing (see recipe for Asian Slaw Salad).

Note: If you have any left over wrappers, try filling them with a slice of Cabbot Jalepeno Cheese and sauteeing. Yum!