Makes 12 Potstickers
Tools Mixing bowls • Mixing utensils • Measuring cups • Measuring spoons • Skillet • Whisk • Tongs • Knife • Cutting board • Grater
½ head cabbage
2 green onions
1 (1-inch) piece of ginger, divided
1 green apple
1 clove garlic
2 tablespoon + ¼ cup soy sauce, divided
2 teaspoon + 1 tablespoon rice vinegar, divided
1 teaspoon cornstarch
2 tablespoon brown sugar
½ teaspoon Chinese five-spice powder
½ teaspoon garlic powder
1 tablespoon water
2 tablespoon toasted sesame oil
1 (12-ounce) package of wonton wrappers
¼ cup water
Directions Step 1: Prepare ingredients
Wash and dry produce. Chop cabbage and green onions into tiny pieces. Mince garlic clove. Grate Granny Smith apple. Grate carrot. Grate ginger.
Step 2: Make the potsticker filling sauce
In a small bowl, mix 2 Tbsp soy sauce, 2 tsp rice vinegar, and 1 tsp cornstarch. Whisk together.
Step 3: Make the Chinese five-spice sauce
In a small bowl, mix ¼ C soy sauce, 2 Tbsp brown sugar, 1 Tbsp rice vinegar, ½ tsp Chinese ﬁve-spice powder, ½ tsp garlic powder, ¼ tsp grated ginger, and 1 Tbsp water.
Step 4: Make the potsticker filling
In a skillet, heat 2 Tbsp sesame oil over medium-high heat. Add cabbage, green onions, garlic, apple, carrot, and 1 tsp grated ginger. Sauté vegetables 2 to 3 minutes, or until soft. Add potsticker filling sauce and continue cooking for 30 seconds. Place cooked vegetables in a large bowl.
Step 5: Fill the wonton wrappers
Dip a finger in water and trace the edges of each wonton wrapper. Spoon 1 teaspoon of the potsticker filling in the middle of each wrapper. Fold over diagonally and press the edges to seal.
Step 6: Cook and steam the potstickers
In a skillet, heat 3 Tbsp of oil over medium-high heat. Add potstickers and cook 1 to 2 minutes on each side, or until golden brown. Add ¼ cup water and cover for 1 to 2 minutes. Drain on paper towels. Serve with Chinese five-spice sauce.