Vegetable Potstickers

Heat a large skillet skillet to medium high heat and add a tablespoon of oil. Add the onion and saute it for 3-5 minutes until soft. Add the red bell pepper, garlic, ginger and mushrooms and saute for 5-7 minutes or until the veggies have softened. Add the cabbage and let the mixture cook for another minute. Remove from heat and stir in the green onions.

In a small bowl mix the soy sauce, roasted sesame oil, and sugar together and add it to the veggies. Stir until well combined and then add the panko breadcrumbs and sesame seeds.

Have a bowl of water close by and set your wonton wrappers on a work surface. Spoon 1 teaspoon of the filling onto each wonton skin. Brush a bit of the water all the edges of the dumpling skin. Fold over the wrapper and press to secure edges. Make sure edges are sealed tightly. Shape the dumpling so that it has a flat bottom and set on a baking sheet. Cover the finished dumplings loosely with plastic wrap so that they don’t dry out. Repeat with the remaining wrappers and filling.

When you are ready to cook, heat a large nonstick pan (one with a tight-fitting lid—you’ll use it later) with 1 tablespoon of cooking oil over medium-high heat. When the oil is hot, but not smoking, add a few of the dumplings, flat side down, not touching, into the pan. Let them fry for 1 minute until the bottoms are light golden brown. Pour 1/4 cup of water into the pan and immediately cover the pan with a tight fitting lid. Turn heat to medium and let the dumplings steam for 3 minutes. Open lid and let the remaining liquid cook off, about 1 minute. Cut into a dumpling to make sure that the filling is cooked through. Remove to plate, wipe the pan clean with paper towels (or wash) and repeat with remaining dumplings.

Serve with dipping sauce.

For the sauce: In a small bowl, stir together all dipping sauce ingredients.