Cabbage, Carrot, and Scallion Potstickers

This past week, I realized that I haven’t eaten a potsticker…ever. Usually stuffed with pork or some sort of meat, I never tried them. Now that I made my own vegetarian version, I’m addicted! Crunchy, chewy, and salty, these little filled dumplings are something I will make again and again. And the filling options are endless!

I’m about to lay some honesty down for those of you who want to try this recipe. If you don’t want to sit down for an hour and finesse these small little dough rounds, choose something else for dinner. The actual forming of the dumplings is labor intensive, but once I figured out how to crimp and shape them, it was easy to crank out these bad boys.