In the Kitchen: Vegetable Potstickers

We have been eating a lot of veggies in our house.  We eat about two meat-less dishes a week - usually substituting chickpeas, cannellini beans, or black beans but sometimes that can get mundane.  R and I tried our hand at making potstickers recently and opted to use a vegetarian recipe.  We used shitake mushrooms for substance and it was incredibly filling.

We based our recipe off of this one from foodnetwork.com.  We cheated by buying a bagged mix of shredded broccoli, cabbage, and carrots but left the rest of the recipe the same.  Fresh ginger is key!

 The filling and star of the show.

 Our first potsticker.

 R said this was tedious but the process went quickly.  He used a dab of water to seal the edges.

After he learned not to over fill the potsticker he got in the groove.

 I didn't make the sauce listed in the recipe...because I'm a rebel like that.  Also because I was starving and our kitchen is entirely too small for both of us to work at the same time.  I used a store brand Ginger Sesame marinade with a couple of tablespoons of sugar free apricot preserves whisked in and let it reduce over medium low heat.  After tasting it I also added about a tablespoon of mustard because I like to keep things tangy.

 R finished up the potstickers in a nice little steam bath.

 R's plate.

My plate - some of the potstickers opened a little so in the future we might try a tighter "crimp" but the filling didn't fall out.  I think it was a pretty dish, you could the colors from the vegetables clearly through the wrapper.  The sauce was a nice addition as well - sweet and tart.