Vegetarian Pot Stickers

I really love to eat Asian food, but I only like to eat it at home for the most part because I can control what is in it. I am a very picky eater and I will not eat anything that has fish in it or is too saucy. If I see a recipe that calls for anything that has fish in it, I will only eat it if I can eliminate the fishy substance. I only have a few Asian recipes that I will eat and potstickers is one of them. This recipe caught my attention because it is vegetarian, which means no fish. I also used to be a vegetarian so I still crave lots of vegetables. These were so good that I had a hard time eating only a few because I wanted to eat the whole batch! The only thing that I did different is omit the sambal in the dipping sauce and replace it with brown sugar. I prefer sweet to spicy any day. I have included the original recipe, but the substitution that I made was delicious.

Source: Food Network

Ingredients:
1 red onion, sliced
1 tbsp minced ginger
1 c mushrooms
1 c cabbage, shredded
1 c chopped garlic or chives
1 tsp white pepper
1 tsp sesame oil
1/4 c chopped cilantro
1 package round dumpling skins, also called gyoza
salt to taste
canola oil

Directions:
In a wok or a large saucepan, add a little oil and saute onions and ginger. Add the mushrooms and stir. Add the cabbage, carrots and garlic. Season. When the mixture is soft, place in a colander to drain. Add the sesame oil and cilantro when mixture has cooled. Using the gyoza skins, make half moon dumplings keeping the bottom flat. In a hot non-stick pan, coated with oil place the dumplings down. When the bottom gets brown, add 1/4 cup of water to the pan and immediately cover. This will steam the dumplings. Carefully watch the dumplings and completely evaporate the water so that the bottom gets crispy. Serve with dipping sauce.

Spicy Soy Dipping Sauce:
1/3 c soy sauce
1/3 c rice wine vinegar
1/3 c sliced scallions
1 tsp sesame oil
1 tsp sambal

Whisk the ingredients together until blended.