Veggie Potstickers with Soy Dipping Sauce

Veggie Pot Stickers with Soy Dipping Sauce
Recipe adapted from Meet Me in the Kitchen

2 teaspoons canola oil
2 cups angel hair coleslaw with carrots
1/2 cup water
1/3 cup minced green onions
1 tablespoon minced peeled gingerroot
1/2 teaspoon salt
1/2 teaspoon dark sesame oil
1 garlic clove, minced
30 won ton wrappers
2 teaspoons cornstarch
4 teaspoons vegetable oil, divided
1 cup water, divided
Soy Dipping Sauce, recipe below

Heat 2 teaspoons canola oil in a large nonstick skillet over medium-high heat. Add coleslaw; cook 9 minutes or until lightly browned, stirring frequently. While cabbage cooks, add 1/2 cup water, 1 tablespoon at a time, to keep cabbage from sticking to pan. Spoon cabbage into a medium bowl; let cool completely.

Add green onions, ginger, salt, sesame oil and garlic to bowl; stir well.

Working with 1 won ton wrapper at a time (cover remaining won ton wrappers to keep them from drying out), spoon about 1 tablespoon veggie mixture into the center of each wrapper.

Moisten edges of wrapper with water, and bring 2 opposite corners to center, pinching points to seal. Bring the remaining 2 corners to center, pinching points to seal. Pinch 4 edges together to seal. Place pot stickers on a large baking sheet sprinkled with cornstarch; cover loosely with a towel to keep them from drying out.

Heat 2 teaspoons vegetable oil in a large nonstick skillet over medium heat. Place half of pot stickers in bottom of skillet; cook 3 minutes or until bottoms are lightly browned. Add 1/2 cup water to skillet; cover and cook 3 minutes or until liquid is absorbed. Place pot stickers on a serving platter; set aside, and keep warm. Wipe skillet with a paper towel. Repeat procedure with remaining vegetable oil, remaining pot stickers, and remaining water.

You can freeze uncooked potstickers- just place on a baking sheet, place in the freezer until frozen and transfer to a Ziploc freezer bag. When ready to cook, thaw and repeat cooking procedure. You can also cook them from a frozen state, it just takes a few more minutes to get them cooked through.

Soy Dipping Sauce

1/4 cup low sodium soy sauce
1/4 cup rice vinegar
1/2 tsp chopped ginger
1 clove chopped garlic
1 green onion, chopped

Mix ingredients together and serve in small bowl.