Vegetarian Potstickers

Potstickers are tasty dumplings, filled with vegetables, that can be steamed or pan fried. The secret to a good potsticker is to roll the dough very thin. This recipe makes about 60 potstickers. Feel free to half the recipe, and make other fillings, for a variety.

1 tbsp oil

2 c finely minced green cabbage

1/2 c finely shredded carrot

1/2 c chopped water chestnuts

1/2 c bamboo shoots, minced

10 cloves garlic, crushed to a paste

2 Tbsp ginger, minced (available at the grocery or mince your own)

1/4 c minced green onion

1/2 tsp salt

1/2 tsp dark sesame oil

1 recipe Base for stuffed Pastas

Flour, for rolling, as well as a 3 inch round cookie cutterand potsticker press (optional)

water or egg white

Heat the oil in a large pan. Add the cabbage and cook until wilted, about 9 minutes. Remove from heat and let cool.

Add the carrot, chestnuts.bamboo shoots, garlic, ginger, green onion, salt, and sesame oil and stir well to mix.

Split the pasta in half, and roll out one half at a time. Place the dough on a floured surface (I like to use a silpat) and sprinkle generously with flour. Roll out until the dough is 1/8-1/4 inch thick.

Gently fold the dough in half to mark the center crease and unfold.

Using the cookie cutter, lightly mark circles on half the dough (do not cut through the dough!

Working quickly coat the marked side of the dough with water or egg white and place a large teaspoon (up to a tablespoon) of filling in the center of each circle.

Fold the dough over and press lightly to seal around the pockets of filling.

Using the cookie cutter, cut out the circles of dough. Gather and reroll the scraps, continuing to mark and fill the dough as instructed. Set aside to dry while you make the second half of the pasta.

Alternately, cut three inch circles and use a potsticker press to fill and seal the potstickers. Use a little egg white on the edges before sealing.

Heat 2 teaspoons vegetable oil in a large nonstick skillet over medium heat. Place half of pot stickers in bottom of skillet; cook 3 minutes or until bottoms are lightly browned. Add 1/2 cup water to skillet; cover and cook 3 minutes or until liquid is absorbed. Place pot stickers on a serving platter; set aside, and keep warm.

Wipe skillet with a paper towel. Repeat procedure with remaining vegetable oil, remaining pot stickers, and remaining water.

Serve with Dipping Sauce (Below):

Dipping Sauce

6 Tbsp GF Tamari Sauce

3 Tbsp rice vinegar

1 tsp hot chili oil OR sesame oil

1/2 tsp brown sugar

1 tsp minced garlic

1 tsp minced ginger

Combine all ingredients and let sit for about an hour before serving.