Ingredients

• 3 tablespoons vegetable oil
• 1 leek, cleaned and thinly sliced
• 1 clove garlic, pressed
• 1 head Napa cabbage, finely shredded
• 2 tablespoons rice wine vinegar
• 2 teaspoons soy sauce
• 1-inch piece fresh ginger, peeled and grated
• 1 medium carrot, grated on finest holes of a box grater
• 24 wonton wrappers
• Asian Dipping Sauce, recipe follows
• 1/4 cup light soy sauce
• 2 tablespoons rice wine vinegar
• 1/2-inch piece fresh ginger, peeled and finely grated
• 1 teaspoon sugar
• 1/2 teaspoon toasted sesame oil
• 1/2 lemon, zested

Instructions

1. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the leeks and garlic and cook until leeks begin to soften, about 3 to 4 minutes. Add the cabbage, vinegar, soy sauce, and ginger and cook, stirring, until cabbage is soft, about 3 to 4 minutes more. Remove from the heat and stir in the carrot. Allow the filling to cool.
2. Transfer cabbage mixture to a mixing bowl and work together until fully incorporated. Keep refrigerated until ready to use.
3. To make the potstickers, lay a wonton wrapper on the work surface and put about 1 tablespoon of the filling in the center. Dip your finger in a little water and wet the edges of the wonton wrapper; this will help the potsticker seal when cooking. Bring the outside edges of the wonton wrapper together over the filling and press it together to form a pouch. Continue with the remaining wrappers and filling.
4. To cook the potstickers, heat the remaining oil in a very large skillet over high heat. Place all of the potstickers upright in the pan and cook, without disturbing them, until browned on the bottom, about 1 to 2 minutes. Add 1/2 cup water to the pan and immediately cover. Allow the potstickers to steam for about 3 minutes, then remove the skillet lid. Continue cooking until the water is completely evaporated.
5. Transfer to a platter and serve with the dipping sauce.
6. Stir all ingredients together in a small bowl until sugar is dissolved. Refrigerate until ready to serve.
7. Yield: about 1/3 cup