Ingredients

2 tbs toasted sesame oil

2 cups finely shredded and chopped Napa cabbage

1 cup finely shredded and chopped carrots

3 scallions chopped

1 clove garlic finely diced

1 tbs chopped ginger

1 tbs plum sauce

2 tbs soy sauce

1 tbs honey

1/2 cup chopped cilantro

Zest of half lemon

2 tbs toasted sesame seeds

1/2 cup silken tofu drained and patted dry

24 round wonton wrappers

Water for moistening wrappers

Coconut or canola oil for frying

Preparation

  1. Heat a large sauté pan over medium heat and add sesame oil. When oil is hot add cabbage, carrots, scallions, garlic, ginger, plum sauce, soy sauce, honey, cilantro, zest and sesame seeds.
  2. Sauté for 2-3 minutes until veggies are softened but not mushy.
  3. Remove from heat and add tofu. With the tines of a fork, incorporate tofu until pea sized.
  4. Refrigerate filling until chilled, 1-2 hours.
  5. Lay wonton skins out and one at a time, moisten edges and fill center of each skin with 1 tsp of mixture. Fold skin in half forming a semi-circle. Starting at one end pinch edges closed with thumb and finger.
  6. Heat 1 tsp oil in large sauté pan over medium-high until slightly smoking. Add 6 pot stickers at a time and lightly brown on each side. Lower heat and add 1/4 cup water, cover to steam pot stickers for 2 minutes.
  7. Repeat with remainder of pot stickers.
  8. Serve with your favorite dipping sauce. Yum.