Vegetable Potstickers

Whisk together all of the ingredients for the dipping sauce and sprinkle the scallions on top. Set aside.

In a large saute pan, heat a little oil over medium heat. Add the mushrooms, ginger, carrots and napa cabbage. Cook over medium heat until vegetables soften. Drain out excess liquid through a fine mesh strainer that is placed over a bowl to catch any liquids (this is key to avoiding a soggy potsticker that falls apart). Season with a little salt and pepper and drizzle with the chili oil. Using a small teaspoon, spoon out the filling onto the middle of a wonton wrapper. Wet the edges of the wonton wrap with a little water. Seal the potstickers, crimping the edges if desired (think pie crust method). If you want to freeze the potstickers, set on a baking sheet and freeze for 2 hours, then transfer to a container and freeze until ready to use.

To cook the potstickers, heat a large wok or nonstick pan over medium-high heat. Add a little canola or vegetable oil and add the potstickers (this will take a few batches, depending on the size of your  pan). Cook until the bottoms turn golden brown and crisp. Add 1/3 cup of water and immediately cover the pan with a lid. Cook for 3 minutes or until the water has evaporated. Transfer the potstickers to a plate, add a little more oil and repeat with the remaining potstickers. Serve with the dipping sauce.