Vegetarian Pot Stickers

A vegetarian version of the traditional Chinese fried dumpling. I have a meat eater's palate, but a vegetarian's heart, so I try to make my vegetarian food taste as close to the original as possible. Pair these with my vegetarian egg drop soup and fried rice for a great three course meal.

Pot Sticker Recipe (for approx. 20 dumplings)
Filling (takes 6 hours prep time)
1 Quorn brand Chik'N Cutlet, finely chopped
(you can substitute 1 cup tofu or tempeh, just make sure to squeeze out excess water)
1 cup mung beans, finely chopped
(I used this in place of cabbage since I don't care for it, you can sub that or blanched bok choy)
2 green onions, finely chopped
1 TB ginger (finely chopped fresh, ground or ginger paste)
2 TB water chestnuts, finely chopped
1 tsp salt
1/2 tsp white sugar
1 tsp sesame oil
1 tsp minced garlic

For Finishing
3/4 cup vegetable broth
wonton wrappers
vegetable or peanut oil

Dipping Sauce
2 TB soy sauce
1 TB rice wine vinegar
1/2 tsp sesame oil
1 tsp minced green onion (scallion)

You may need to adjust the amounts for the dipping sauce depending on your taste.

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