1 cup finely chopped fresh chives (45 g), finely chopped
2 tablespoons soy sauce
2 teaspoons sesame oil
24 round wonton wrappers
4 tablespoons neutral oil, divided
1 cup water (240 mL), divided
Nutrition Info
Calories 96
Fat 4g
Carbs 12g
Fiber 1g
Sugar 4g
Protein 2g
How to Make It
1. Step
Make the dipping sauce: in a medium bowl, whisk together the rice vinegar, soy sauce, garlic, ginger, green onions, sesame oil, and red pepper flakes.
2. Step
Make the potstickers: Heat the oil in a large pan or wok over medium heat. When the oil is shimmering, add the onion, ginger, and garlic. Cook until the onion is translucent, stirring occasionally, about 4 minutes.
3. Step
Add the asparagus, carrots, cabbage, and peas and stir to combine. Season with salt and pepper, then cook for 3–4 minutes, until the vegetables have softened.
4. Step
Add the spinach and cook until wilted. Remove the filling from the heat and transfer to a large bowl to cool to room temperature.
5. Step
Once the filling is cooled, add the chives, soy sauce, and sesame oil, and stir until well combined.
6. Step
Scoop 1 tablespoon of the vegetable filling onto a wonton wrapper. Dip your finger in water and run it around the edge of the wrapper. Fold the wrapper over the filling and pinch the edges together, pleating the dough as you go.
7. Step
Heat 1 tablespoon of oil in a large skillet over low heat. Add about a quarter of the potstickers to the pan at a time and cook for 3–4 minutes, until a crust starts to form on the bottoms. Pour ¼ cup (60 ml) of water into the pan and cover with a lid. Steam for 6-8 minutes, then remove the potstickers from the pan. Repeat with the remaining potstickers.
