About 1 C of Kimchibe sure it's vegan, there are several readily available brands in supermarkets and Asian markets, drained, chopped and sauteed
2Scallionssliced
1Tbl Cornstarch
1/2tspSugar
1-1/2tspReduced Sodium Soy Sauce
Salt and Pepperto taste
Won-Ton Wrappers
2tspOilfor pan-frying
Waterfor sealing the edges
*
Toasted Sesame Seeds
Scallionsfor garnish
Instructions
To begin, saute the mushrooms (without oil) in a hot pan to remove as much moisture as possible. Chop and return to the saute pan.
Drain and chop the kimchi, adding it to the saute pan until cabbage wilts slightly. Add the remaining ingredients cooking until the cornstarch thickens the mixture. Set aside to cool slightly.
Combine all ingredients for the soy dipping sauce, set aside.
In a small saute pan over medium high heat, toast the sesame seeds. Set aside to cool.
Lay the won-ton wrappers out and place 1 heaping teaspoon of the mixture into the center of each.
Using your fingers, dip into water and trace the edges of the wrappers. This will act as our "glue" that holds everything together.
Bring two opposite points together and create two pleats on each side of that point, pinching lightly to seal.
In a large saute pan, add a small amount of oil over medium high heat. Pan fry the potstickers on all sides until golden. Drain any excess oil on paper towels.
Serve with a sprinkling of toasted sesame seeds and sliced scallions.