Spring Veggie Potstickers + sweet chili soy dip

By GuidingVegan

Ingredients

• potstickers ingredients:
• 1 tbsp grapeseed or coconut oil, divided
• 1 small shallot, small dice
• 2 tsp minced fresh ginger
• 6-7 stalks of asparagus, woody ends snapped off + small diced
• 1 cup shelled fresh/frozen peas
• 1 cup shredded green cabbage
• juice of 1 lime
• salt + pepper
• 2 sprigs of mint, leaves chopped
• 24 + wonton wrappers
• sweet chili soy dip ingredients:
• 1/4 cup tamari or nama shoyu
• 2 tbsp maple syrup/raw honey/agave
• 1 tsp minced fresh ginger
• couple drops of hot toasted sesame oil
• pinch of red pepper flakes
• 1 green onion, thinly sliced on a bias
• 2 tsp toasted sesame seeds

Details

Servings 8
Adapted from thefirstmess.com

Preparation

Step 1

Heat 1 ½ teaspoons of the grapeseed oil in a large saute pan over medium heat. Add the shallots and ginger to the pan. Stir them up and cook until fragrant and shallots are translucent, about 2 minutes. Add the asparagus, peas and cabbage to the pan. Sauté until the peas and asparagus are bright green and the cabbage is slightly wilted. Add the lime juice, season the mixture to taste and remove from the heat. Add the mint, stir, and allow the mixture to cool.

Divide the vegetable filling amongst the wonton wrappers, placing about 2 teaspoons of it in the center of each wonton square. Moisten half of the edges with a bit of water and fold the potstickers up, pinching the tops shut as you go.

Wipe out the sauté pan and heat the remaining grapeseed oil on medium heat. Fry the potstickers in batches until they’re golden brown on both sides, about ½-1 full minute per side. Introduce more oil to the pan as needed to finish them up.

For the sweet chili soy dip, whisk all of the ingredients together. Serve the potstickers hot with the dip on the side.