Pot Stickers

Ingredients:

1/2 block firm tofu
1/2 medium head cabbage, chopped
1 teaspoon ginger, minced
1 green onion, finely chopped
2 water chestnuts, finely chopped
1 teaspoon salt
1/2 teaspoon sugar
1 teaspoon sesame oil
won ton wrappers
1/4 cup vegetable oil
3/4 cup water
1 tablespoon chili infused sesame oil
1 teaspoon rice vinegar
1 tablespoon soy sauce

Crumble tofu. Mix with cabbage, green onion, ginger, water chestnuts, salt, sugar, and sesame oil. Chill in refrigerator overnight.

Place a tablespoon of the tofu mixture into each won ton wrapper, fold, and seal with water.

In a skillet, heat 3 tablespoons vegetable oil and drop the pot stickers in, stirring constantly for 1 minute. Pour water into the skillet and boil the won tons for about 8 minutes. Add remaining oil. When bottoms begin to brown, remove pot stickers from heat.

Mix together chili oil, vinegar, and soy sauce to make dipping sauce for the pot stickers. Garnish with toasted sesame seeds.