Pan-Fried Vegetable Potstickers with Korean-Style Slaw
1 (16 oz) pack bibigo™ Organic Vegetable Potstickers
½ small head of Napa, Savoy, or regular cabbage, thinly shredded
1 small carrot, julienned
4-6 perilla leaves, torn or thinly sliced
1 scallion, thinly sliced
1 clove garlic, crushed
1 tsp soy sauce
½ tsp sugar or honey
2 tbsp unseasoned rice vinegar, plus more for serving
2-3 tbsp toasted sesame oil
1 tsp toasted sesame seeds (optional)
¼ tsp gochugaru (optional)
- In a small bowl, whisk together garlic, soy sauce, sugar, rice vinegar, toasted sesame oil, and add a small splash of water. Adjust seasoning to taste with more soy sauce and/or rice vinegar. Set aside.
- For the slaw, toss together the cabbage, carrot, perilla leaves, and scallion in a large bowl and set aside.
- Pan-fry bibigo™ Organic Vegetable Potstickers according to package directions. Keep potstickers warm as you cook in batches.
- Toss the dressing with slaw and divide between serving bowls. To serve, add potstickers on top of the salad, sprinkle everything with a generous pinch of toasted sesame seeds and/or gochugaru (optional).