At the suggestion of my wonderful Mom, the two of us spent Mother's Day afternoon and evening making spring vegetable potstickers. For our potsticker filling, we used carrots, celery, tiny beets, beet greens, chives, garlic, ginger, and tofu. Our dumpling wrappers were square instead of round, but everything held together well. After the potstickers were fried then steamed, we served them with a dipping sauce of soy sauce, sesame oil, garlic, and ginger. Tastiness all around! And a wonderful way to spend time together.