3scallionsthinly sliced, white and light green parts
6cupskalethick stems and inner ribs discarded, torn into pieces (about 1 bunch)
30square wonton wrappers
1/2cupsoy saucereduced sodium preferred
2tablespoonssesame oilhot pepper, or toasted
2tablespoonsGingerfresh, finely grated
To make the filling, in a large skillet, heat 2 tablespoons of the canola oil over medium-high heat. Add the mushrooms and cook, stirring often, until tender, 3 to 4 minutes. Stir in the soy sauce and scallions.
Add the kale and salt, and stir to coat. Reduce the heat to medium, cover tightly, and cook, stirring occasionally, until tender, 3 to 4 minutes. Stir in the carrot. Let cool.
To form the pot stickers, place a heaping teaspoon of the filling into the center of a wonton wrapper. Moisten the edges with water, fold over into a triangle, and press the edges tightly together to seal. Repeat with the remaining filling and wrappers.
To make the dipping sauce, in a small bowl, stir together the soy sauce, vinegar, sesame oil, ginger, and brown sugar.
Turn the Instant Pot on to [Sauté]. Heat 1 tablespoon of the canola oil. Add a single layer of pot stickers (you should be able to fit 10) and cook until the undersides are golden brown, about 1 minute. Press [Cancel].
Add 1⁄4 cup of the water. Lock the lid. Press [Steam] and cook for 3 minutes. Use the “Quick Release” method to release the steam, then open the lid. Transfer to a plate. Wipe out the pot and repeat steps 4 and 5 two more times with the remaining pot stickers, canola oil, and water.
Serve the pot stickers with the dipping sauce. Enjoy!