Makes about 20 pot stickers
Ingredients
2 cloves garlic, chopped superfine
2 teaspoons ginger, chopped superfine
¼ cup red bell pepper, chopped superfine
1 cup shredded red cabbage
¼ cup mung bean sprouts or sprouted mung beans are okay as well
2 tablespoons thai basil, chopped superfine
2 tablespoons fresh cilantro, chopped superfine
3 tablespoons tamari
3 tablespoons rice vinegar
2 tablespoon sesame oil
Pot sticker wrappers
1 teaspoon coconut oil
Miso Dipping Sauce (recipe follows)
Directions
In a large mixing bowl, mix all ingredients except the sesame, coconut oil potstickers and dipping sauce in a large mixing bowl and let stand for about 20 minutes. Take a spoon full of the mixture in the center of the dumpling wrapper. Close by making gathers on one side and then pinch together both sides, sealing well with wet fingers making somewhat of a glue. Round pot stickers are easier than square ones! Heat a large fry pan with the sesame and coconut oil on high, fry the dumplings for a few minutes flipping once and making a bit of a seared brown coating. After they are coated place a bit of water in the pan on and steam (lid off) for about 1-2 minutes more. Serve with dipping sauce.
Citrus Miso Dipping Sauce
Makes 1 cup
Ingredients
2 cloves garlic, chopped superfine
2 teaspoons ginger, chopped superfine
1 tablespoon honey
¼ cup yuzo rice vinegar (plain rice vinegar okay)
Juice of one lime
¼ cup orange juice
1 teaspoon orange zest
3 tablespoons sesame oil
¼ tamari
¼ cup miso paste
Directions
Whisk together all ingredients in a medium mixing bowl until emulsified and well mixed.