Tip: This is a great recipe as an appetizer for a Yom-Tov meal that you can cook on that day for. You can prepare and freeze the pot-stickers in advance, making sure to store them on wax paper that was sprinkled with a little cornstarch, so as to keep them from sticking, and just fry them in hot oil as needed.
2 ½ tbsp. extra virgin olive oil
½ tsp. curry powder
½ tsp. cumin
½ tsp. ginger powder
1 tsp. dried cilantro (optional)
1 cup shredded green cabbage
1/3 cup chopped leeks
1/2 cup shredded carrots
1 cup sliced button mushrooms
2 large portabella mushrooms, cut into strips
1 red pepper, chopped
2 tsp. soy sauce
1 tsp. kosher salt
2 cloves crushed garlic
36 wonton wrappers (1 package) * I use the Nosoya brand
2 tbsp. cornstarch
Canola or vegetable oil for frying
For Dipping Sauce:
¾ cup teriyaki sauce
¼ cup creamy peanut butter
1 tsp. crushed garlic
Pinch of crushed red pepper (optional)
To prepare the pot stickers, on med-high flame heat up the olive oil in a large skillet. Add the curry powder, cumin, ginger and cilantro to the oil and mix well then add the cabbage. Coat the cabbage well with the spicy oil mixture and lower heat to medium and cover pan. Let the cabbage cook down for about 3 minutes and then uncover pan and add the leaks and scallions. Mix well and sauté everything in pan for another 3 minutes or until leeks turns slightly limp and translucent. Remove from flame and let pan start to cool down.
In a food processor (or by hand), pulse or chop together the carrots, red pepper and both mushrooms two-four times or until coarsely chopped. Add the mixture to the cooked cabbage and mix well. Working with one wonton wrapper at a time, spoon about two teaspoons at a time into the center of each wrapper. Moisten edges of the wrapper with a little water; bring all the edges together into center and pinch points together to seal (it should look like a little purse almost). Place pot stickers on a large baking sheet sprinkled with cornstarch.
In a small pot or a large skillet, heat up about ¼ cup to a ½ cup of oil for frying. The oil should come about ¾ way up the pot stickers, they should not be submerged fully in oil when frying. Working in batches of not more than 7 or 8 at a time, add the pot stickers to the hot oil and fry until bottom is a golden brown. Use tongs to rotate pot stickers to brown the tops. Remove and place on paper towels. Repeat process with remainder of pot stickers.
To prepare dipping sauce, in a small pot on med-high flame add the teriyaki sauce and bring to a simmer. Add the peanut butter to the hot teriyaki sauce and whisk well until the peanut butter is totally dissolved into the teriyaki. Add the garlic and crushed red pepper mix and remove from flame.
Serve the pot stickers hot with a slightly cooled down dipping sauce.
Tip: For a healthier version, heat 1 ½ tsp. canola oil in large nonstick skillet over med-high heat. Add no more than 10 pot stickers to pan; cook about 2 minutes until bottoms have turned golden brown. Then, gently add ½ cup water to pan; cover and cook for about 3-4 minutes. Uncover and cook for another 2-3 minutes or until water evaporates.