Vegetable Potstickers with Citrus Ponzu Dipping Sauce

These potstickers are a fantastic appetizer, and you can adapt the recipe to use lots of different kinds of seasonal veggies. They are so delicious that we would like to have a plate full of them, as a main course!

Ingredients:

  • 2 Tbsp.           Vegetable Oil
  • 2 Tpsp            Sesame Oil
  • 1 Cup             Kina Savoy, chiffonade
  • 1 Cup             Kale or greens of choice, chiffonade
  • 1/2 Cup          Eggplant, bruniose
  • 1/2  Cup         Zucchini, bruniose
  • 1/2 cup           Yellow Squash, bruniose
  • 1/2 cup           Celery, chopped
  • ¼ cup             Peppers, roasted, seeded, bruniose
  • 1 tsp.              Garlic, minced
  • 1 tsp.              Ginger minced
  • 2 Tbsp            Cilantro, washed, chopped
  • 2 Tbsp            Scallions, washed, sliced
  • To Taste        Soy Sauce
  • To Taste        Rice Wine
  • To Taste        Salt, Kosher
  • To Taste        Pepper
  • 1 Pkg              Potsticker wrappers, thawed

Method:

  1. Clean and prep vegetables. Saute vegetables in sesame and vegetable oil mixture. Add ginger and garlic towards the end of the cooking process. Add roasted red peppers, scallions, cilantro and season to taste.
  2. Add spoonful of filling to wrapper, fold wrapper around filling, seal with a few drops of water.
  3. Steam covered in a pan, or bamboo steamer for about 10-12 minutes or until pasta is cooked
  4. Cool, then saute potstickers on one side to brown.
  5. Serve with citrus ponzu dipping sauce.

 

Citrus Ponzu Dipping Sauce

Ingredients:

  • 1 each            Orange, Juiced
  • 1 each            Orange zest
  • 1 each            Lime, Juiced
  • 1 Tbsp            Ginger, Fresh, Minced Fine
  • 1 Tbsp            Garlic, Minced
  • 1 TBSP          Crushed red chili peppers
  • 1 Cup             Soy Sauce
  • 2 Tbsp            Rice Vinegar
  • 2 Tbsp            Rice Wine
  • ¼ cup Sesame Oil
  • ¼ cup Honey
  • To taste          Salt & Pepper

Method: Combine all Ingredients

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Many thanks to Chef Instructor Ron Westrom, and the students of the Charlotte Technical College Culinary Arts Program, for creating and preparing this recipe!

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