Meatless Monday: Corn and Potato Potstickers with Honey Tomato Dipping Sauce

This Meatless Monday we are taking nontraditional ingredients and stuffing them into wonton wrappers for a delicious potsticker dinner. Leave it to finger foods and dipping sauces to elevate a boring Monday night dinner into a fun treat.

Smashed potatoes and roasted corn get mixed together with butter, cream cheese, chives and basil to form a flavorful, creamy filling. Once contained in pockets of dough they get pan fried and then steamed to perfection. A simple and fresh burst tomato and honey dipping sauce takes them to the next level.

Corn and Potato Potstickers with Honey Tomato Dipping Sauce
Serves 4

Ingredients

• 8 ounces baby potatoes

• 8 ounces grape or cherry tomatoes

• 1 cup corn kernels (fresh or canned)

• 2 ounces cream cheese

• 1 tablespoon butter

• 1 tablespoon finely chopped chives

• 1/4 cup basil leaves, finely chopped

• 1/2 tablespoon honey

• 1 teaspoon rice wine vinegar

• 12 ounces wonton wrappers

• 3 tablespoons olive oil

• 3 tablespoons water + additional for sealing

• Salt and pepper, for seasoning

Directions

Preheat the oven to 400 degrees and line two baking sheets with parchment paper

Separately toss the tomatoes and corn with 1 tablespoon olive oil each and season with salt and pepper. Spread on separate baking sheets and place in the oven for 15 minutes - the tomatoes should be bursting and the skins easily removable

Once the tomatoes and corn are in the oven, add the potatoes to a medium pot and cover with cold water. Bring to a boil over high heat and cook for 8 - 10 minutes until they are easily pierced with a fork

Immediately drain the potatoes and add to a large bowl with the cream cheese and butter. Mash the potatoes with a fork and incorporate the melting cream cheese and butter throughout. Taste and season with salt and pepper

Add the corn, chives and basil to the bowl and stir to combine. Taste and season with salt and pepper, if necessary

Set up a work station for assembling the potstickers and have a clean bowl of water nearby

Place about 1 1/2 teaspoons of filling on the bottom half of each wrapper, leaving a border around the filling. Wet the border and fold the top half of each wrapper over the filling. Pinch closed

Once all the potstickers have been made, heat 1 tablespoon olive oil in a large skillet over medium heat. Once hot, add the potstickers in one layer

Cook until the bottom is lightly browned (1 - 2 minutes) and flip. Add 3 tablespoons water to the pan and quickly cover. Allow the potstickers to steam for about 2 minutes. The wrapper should be translucent

To make the dipping sauce, remove the skins from the tomatoes and carefully mash in a medium bowl. Add the honey and vinegar. Season with salt and pepper