Holidays With Honey – Winter Veggie Potstickers With Honey Asian Dipping Sauce

winter veggie potstickers

Winter veggies are at their best right now, and this is a wonderful way to enjoy them!

Yield:  24 potstickers

Ingredients

3 tablespoons vegetable oil

1 leek, cleaned and thinly sliced

1 clove garlic, pressed

1 head Napa cabbage, finely shredded

2 tablespoons rice wine vinegar

2 teaspoons soy sauce

1-inch piece fresh ginger, peeled and grated

1 medium carrot, grated on finest holes of a box grater

24 wonton wrappers

Honey Asian Dipping Sauce, recipe follows

Directions

Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the leeks and garlic and cook until leeks begin to soften, about 3 to 4 minutes. Add the cabbage, vinegar, soy sauce, and ginger and cook, stirring, until cabbage is soft, about 3 to 4 minutes more. Remove from the heat and stir in the carrot. Allow the filling to cool.

Transfer cabbage mixture to a mixing bowl and work together until fully incorporated. Keep refrigerated until ready to use.

To make the potstickers, lay a wonton wrapper on the work surface and put about 1 tablespoon of the filling in the center. Dip your finger in a little water and wet the edges of the wonton wrapper; this will help the potsticker seal when cooking. Bring the outside edges of the wonton wrapper together over the filling and press it together to form a pouch. Continue with the remaining wrappers and filling.

To cook the potstickers, heat the remaining oil in a very large skillet over high heat. Place all of the potstickers upright in the pan and cook, without disturbing them, until browned on the bottom, about 1 to 2 minutes. Add 1/2 cup water to the pan and immediately cover. Allow the potstickers to steam for about 3 minutes, then remove the skillet lid. Continue cooking until the water is completely evaporated.

Transfer to a platter and serve with the dipping sauce.

Honey Asian Dipping Sauce:

1/4 cup light soy sauce

2 tablespoons rice wine vinegar

1/2-inch piece fresh ginger, peeled and finely grated

1 teaspoon honey

1/2 teaspoon toasted sesame oil

1/2 lemon, zested

Stir all ingredients together in a small bowl until honey is dissolved. Refrigerate until ready to serve.

Yield: about 1/3 cup

Holidays With Honey – Potato Zucchini Croquettes With Honey Mustard Dipping Sauce

potato zucchini croquettes

Few things are more satisfying than fried potato and zucchini.  An awesome holiday appetizer!

Yield:  20 to 24 pieces

Ingredients

2 russet potatoes (about 1 pound)

1 1/2 cups grated Cheddar

1 medium zucchini

1/4 bunch chives

Salt

Fresh ground pepper

1 egg

Vegetable oil for shallow frying

2 cups fresh or dry bread crumbs

Honey Mustard Dipping Sauce:

1 cup whole grain-style Dijon mustard

1/4 cup honey

Directions

Place potatoes, in their skins, in cool water. Bring to a boil, then simmer until they can be pierced with a skewer, offer no resistance, and slides off easily. Remove from the water and cool completely.

With a table knife, remove the skin from the potatoes and grate on the large holes of a box grater, into a bowl. Also, through the small holes, grate the zucchini. Chop or slice the chives finely and add to the bowl. Add the salt and pepper, to taste, along with the egg. Combine mixture well and form into patties or a log shape.  If making a log, cut into 2-inch oval pieces. Dredge in the bread crumbs. Place on a plate until ready to cook.

In a saute pan, heat 1/4 to 1/2-inch of vegetable oil, add the croquettes, a few at a time. Don’t crowd them. Fry until the bread crumb crust begins to brown. Remove to a paper towel lined plate when cooked, to drain. Repeat process with the remaining croquettes. Serve warm.

Combine the mustard and honey and serve as a dipping sauce for the croquettes.