Ingredients

The following ingredients have 20 Servings
  • 2 tablespoons sesame oil
  • 2 shallots, chopped
  • 3 medium zucchini chopped
  • 2 cups chopped kale, spinach, or bok choy
  • 1 inch fresh ginger, grated
  • 4 cloves garlic, minced or grated
  • 2 tablespoons low sodium soy sauce or tamari
  • black pepper
  • 20-22 round dumpling or wonton wrappers
  • 1/3 cup raw sesame seeds
  • 1/4 cup toasted sesame oil
  • 2 tablespoons chili garlic sauce
  • 2 tablespoons low sodium soy sauce or tamari
  • 2 tablespoons honey
  • 1-2 teaspoons red pepper flakes (using more or less to your taste)
  • 1/4 cup finely chopped fresh chives
  • 1/4 cup roasted peanuts ( finely chopped)
  • creamy garlic special sauce, for serving ((recipe in notes))

Instruction

  • 1. Heat the sesame oil in a large skillet over medium-high heat. When the oil shimmers, add the shallots and cook until fragrant and lightly caramelized, 2 minutes. Add the zucchini, kale, ginger, and garlic, and cook, stirring occasionally until the zucchini has cooked down, about 5 minutes. Add the soy sauce and a large pinch of pepper. Cook another 2-3 minutes, until the vegetables have soaked up the so sauce. Remove from the heat and let cool. 2. To assemble, spoon 1 tablespoon of filling onto each wrapper. Brush water around the edges of the wrapper. Fold the edges of the wrapper up around the filling and pinch in the edges to seal. Repeat with the remaining wrappers.3. Place the sesame seeds in a shallow bowl. Bring a large pot of water to a boil. Boil the potsticker for 1-2 minutes, until they float. Drain and then dredge in the sesame seeds.4. Heat a few tablespoons of oil in a large skillet set over medium heat. When the oil shimmers, add the dumplings and cook until the bottoms are light golden brown, about 2-3 minutes. Once crispy, remove from the pan. Serve warm with the sauces. 5. To make the sauce, combine all ingredients in a medium bowl. Serve alongside the dumplings.