Mushroom Potstickers

1 small head cabbage

 2 oz bean thread noodles (I used some made with arrowroot)
1 lb white or brown mushrooms with stems
4 scallions, trimmed
2t fresh ginger
2T cilantro
2t sesame oil, plus more for frying
2T tamari

Par-boil cabbage. Remove leaves one a time until they soften, until you have 12 nice sized leaves. Shave off large, thick pieces of stem of cabbage, as necessary. Set aside. 

Place bean thread noodles in a bowl, cover with boiling water, and soak five minutes. Drain well, snip with scissors into 1/4in lengths. Set aside.

Pulse mushrooms, scallions, ginger, and cilantro in food processor until minced.

Combine noodles, mushroom mixture, sesame oil, and tamari.

Fill 1 cabbage leaf, roll, and tuck in the sides. Repeat. 

Heat a small amount of oil in a frying pan. Add cabbage rolls and cook just until the underside starts to turn brown. Add about 1/2c water to pan and cover, cooking until water is evaporated and cabbage is soft.

Serve with soy ginger sauce.

Soy Ginger Sauce
1/3c tamari
1/4c rice vinegar
1T water
1t sugar
1t grated fresh ginger
1t sesame oil

Combine all ingredients.

adapted from Vegetarian Times, May 1996