I’ve mentioned before my weakness for fried food. It’s definitely a group of foods I don’t eat often and it’s rare that I make anything fried at home (the oil!) However, over the years, I’ve morphed how I make dumplings to help give me a taste of something salty and crunchy. These Brussels sprout potstickers are quite possibly my favorite. I will always throw cabbage into dumplings and this version is just an extension of that. There’s a few ways you can go about shaving Brussels sprouts: a mandoline, a food processor with a shredding attachment, or a sharp knife. I typically choose the knife but the food processor makes quick work of the small heads.