Chicken and Vegetable Potstickers

In the bowl of a food processor, add carrot, bell pepper, and cabbage. Pulse until finely chopped. Add in the ginger, garlic, soy sauce, rice vinegar, and sesame oil. Pulse until just combined,. Pulse in the chicken.

Scoop the filling into a medium bowl. Finely slice the green onions and stir into the filling.

Fill a small bowl with water. Place a dumpling wrapper on work surface. Add a teaspoon of filling to the center of the wrapper. Tap your finger in the bowl of water and moisten the edges of the wrapper. Fold the wrapper in half, pleating if desired, and pressing to seal. Repeat until there is no remaining wrappers or filling. To freeze: place on parchment-lined baking sheet in single layer and place in freezer. Once frozen, transfer to large bag.

To cook, heat a large skillet over medium heat. Drizzle with canola oil. Once heated, place potstickers in single layer. Fry until the bottoms become golden. Add 1/2 cup water and cover with lid. Cook until the water evaporates, 6-9 minutes. Remove lid and cook 1-2 minutes until bottoms are golden brown, but not dark. Remove potstickers and serve immediately.