Garden Potstickers - alive magazine

Ingredients

• 2 Tbsp (30 mL) low-sodium soy sauce
• 3 Tbsp (45 mL) water
• 2 Tbsp (30 mL) rice wine vinegar
• 1 tsp (5 mL) toasted sesame oil
• 1 tsp (5 mL) sambal (optional)
• 4 oz (115 g) firm tofu, coarsely grated
• 1/2 cup (125 mL) coarsely grated carrot (about 2 medium carrots)
• 1 Tbsp (15 mL) low-sodium soy sauce
• 2 tsp (10 mL) toasted sesame oil
• 1/4 cup (60 mL) finely chopped red pepper
• 1/4 cup (60 mL) finely chopped shiitake or crimini mushrooms
• 1/2 cup (125 mL) finely sliced napa cabbage
• 3 Tbsp (45 mL) finely sliced scallions
• 3 Tbsp (45 mL) finely chopped unsprayed edible nasturtium leaves, washed and dried
• 2 garlic cloves, minced
• 1 tsp (5 mL) finely grated fresh ginger
• 1 egg
• 32 round dumpling or gyoza wrappers
• 2 tsp (10 mL) coconut oil, divided
• 1 cup (250 mL) water, divided
• Unsprayed edible nasturtium blossoms, stems removed, washed and dried (as garnish)