Daikon Potstickers

This is my go-to recipe when I'm having a friend over for dinner--these potstickers are very easy to make and fun to eat!

(Slightly modified from Didi Emmons' Vegetarian Planet version. I highly recommend this cookbook!)

For the stickers:
3 T. canola oil
2 t. minced fresh ginger
2 garlic cloves, minced
1 1/2 cups minced daikon radish
1 cup grated carrot
1/3 cup crumbled firm or extra-firm tofu (I always double this)
2 T. shoyu or tamari
Wonton/gyoza/potsticker skins

For the sauce:
3 T. shoyu
1 T. honey or sugar
2 T. water
2 t. Dijon mustard (I love mustard, so I typically add a bit more)
1 garlic clove, minced
1 T. minced fresh ginger
1/2 t. or more wasabi powder
2 T. sesame oil
2 t. sesame seeds

(Whisk everything together, adding the sesame oil in last. This sauce is also great with soba noodles, on veggies, etc.)

To make the stickers:
"In a large skillet, heat 1 tablespoon of the oil over medium-high heat. Add the ginger and garlic, and let them sizzle for 10 seconds or so. Quickly add the daikon, and stir constantly for 2 minutes. Then add the grated carrot. Stir constantly for 1 minute. Add the tofu and soy sauce (or shoyu/tamari) and cook for 1 minute more. Take the skillet off the heat, and let the mixture cool.

Lay 4-5 of the wonton skins on a work surface. Place a tablespoon of the filling in the center of each wrapper. Wet the rim of the skin. Fold one corner to the opposite one to form a triangle, and pinch the edges tight. On the long side of the triangle, turn the two ends up like two small dog ears (I love that she says this!)."

Then, fry 'em up. Heat the oil in a large skillet and fry the stickers for about 2 minutes per side, until they become golden brown.