Potstickers with Sesame Soy Dipping Sauce

Ingredients:

For the Potsticker Filling:

• 1 block of firm tofu, shredded

• 1 medium carrot, shredded

• 1/2 cup cabbage, shredded

• 1 clove garlic, finely shredded

• 2 green onions, chopped

• 1 tablespoon tamari

• 1 teaspoon maple syrup

• 1 teaspoon sesame oil

For Assembly:

• Rice paper wrappers (enough to double wrap each potsticker)

• 1-2 tablespoons oil, for frying

For the Dipping Sauce:

• 2 tablespoons soy sauce

• 1 tablespoon rice wine vinegar

• 1 teaspoon sesame oil

• 1 teaspoon sriracha (or to taste)

• 1 tablespoon Kewpie Mayo (optional)

• 1/2 teaspoon sesame seeds

Instructions:

1. Prepare the Filling:

   • In a large bowl, combine the shredded tofu, carrot, cabbage, garlic, and chopped green onions.

   • Heat a bit of oil in a pan over medium-low heat. Add the tofu and vegetable mixture to the pan.

   • Pour in the tamari, maple syrup, and sesame oil, stirring to coat everything evenly.

   • Cook the filling for about 3-5 minutes, stirring occasionally, until the vegetables are tender. Remove from heat and set aside.

2. Assemble the Potstickers:

   • Prepare a shallow dish of warm water for softening the rice paper wrappers.

   • Dip one rice paper wrapper into the water for about 10 seconds, then lay it flat on a clean surface.

   • Place a spoonful of the filling in the center of the rice paper, fold it over the filling, and double-wrap with a second softened rice paper for extra strength.

   • Repeat with remaining filling and wrappers until all potstickers are assembled.

3. Cook the Potstickers:

   • Heat 1-2 tablespoons of oil in a non-stick pan over medium heat.

   • Place the potstickers in the pan, cooking for about 4 minutes on each side until golden and crispy.

4. Make the Dipping Sauce:

   • In a small bowl, whisk together the soy sauce, rice wine vinegar, sesame oil, sriracha, Kewpie Mayo (if using), and sesame seeds.

5. Serve:

   • Serve the potstickers hot with the sesame soy dipping sauce on the side.