Easy & Homemade Vegetable Potstickers

• 2 cups Mushrooms,  (sliced)
• 1/2 Red Onion, (minced)
• 2 cups Green Cabbage, (finely chopped)
• 2 Carrots, (peeled and shredded)
• 1/2 cup Cilantro, (chopped)
• 1 tbsp. Fresh Ginger, (minced)
• 2 tbsp. Coconut Aminos
• 1 tbsp. Apple Cider Vinegar
• 1 tbsp. + 1/4 cups Extra Virgin Olive Oil
• 30-40 Won Ton Wrappers
• 1/4 cup Sesame Seeds (optional)
• Salt & Pepper to taste

1. In a large pot over medium high heat, add in the 1 tbsp. extra virgin olive oil. Add in the mushrooms, onion, green cabbage, and carrots into the pot. Cover and cook until all vegetables are tender, about 8-10 minutes. Transfer the vegetables to a large bowl and allow them to cool completely.
2. Once the vegetables are cooled, add in the chopped cilantro, minced ginger, coconut aminos, apple cider vinegar, and salt & pepper to taste.
3. In each won ton wrapper, add about 1 tablespoon of the vegetable medley into the center. Using your finger or pastry brush, rub a little water on all ends of the won ton wrapper. Fold up the ends diagonally and pinch ends together (watch video for a simple guideline). Repeat until all of the vegetable medley is gone.
4. In a cast iron skillet or large frying pan over medium high heat, add in 2 tbsp. extra virgin olive oil with 1-2 tbsp. sesame seeds. Add in a single layer of the vegetable potstickers into the pan. Cook untouched for 2-3 minutes, or until crisp and brown on the bottom. Quickly add in 1/4 cup water and cover with a lid. Cook for 4-5 minutes, or until the majority of water has evaporated. Repeat until all potstickers are cooked.
5. Serve the vegetable potstickers warm. (Recommend serving with a sauce made of dijon mustard, coconut aminos, and sesame seeds)

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