Recipe: Ginger-Tofu Pot Stickers with Spicy Peanut Dipping Sauce

Pot Stickers:

3/4 cup shredded green cabbage
1/3 cup chopped green onions
1/4 cup matchstick-cut carrots
2 Tbsp. chopped fresh cilantro
1 Tbsp. low-sodium soy sauce
2 tsp. minced peeled fresh ginger
1 tsp. dark sesame oil
1/2 tsp. salt
7-8 oz. extra firm tofu
Dash of hot sauce
24 wonton wrappers
2 Tbsp. cornstarch
1 Tbsp. canola oil, divided
1 cup of water, divided

Sauce:

1/4 cup water
1/4 cup peanut butter
2 Tbsp. low-sodium soy sauce
1 1/2 Tbsp. seasoned rice vinegar
1 1/2 Tbsp. chile paste with garlic (such as sambal oelek)
1/2 tsp. sugar

To prepare pot stickers, combine first 10 ingredients in a food processor and pulse until coarsely chopped. Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to prevent drying), spoon about 1 1/2 tsp. of tofu mixture in center of each wrapper. Moisten edges of dough with water; bring 2 opposite corners to center, pinching points to seal. Bring remaining 2 corners to center, pinching points to seal. Pinch 4 edges together to seal. Place pot stickers on a large baking sheet sprinkled with cornstarch.

Heat 1 1/2 tsp. canola oil in a large nonstick skillet over medium-high heat. Add 12 pot stickers to pan; cook 2 minutes or until bottoms are golden brown. Slowly add 1/2 cup water to pan; cover and cook 4 minutes. Uncover and cook 3 minutes or until liquid evaporates. Repeat procedure with remaining pot stickers, oil and water.

To prepare sauce, combine 1/4 cup water and next 5 ingredients (through sugar) in a small bowl, stirring with a whisk. Serve sauce with pot stickers.