Vegetable Potstickers

I found this easy vegetable potstickers recipe from Ming Tsai on the Food Network site and couldn’t wait to make them. It was a bit time-consuming but so worth it because they turned out fantastic. To save time, I used our potsticker dipping sauce and sweet chili sauce that I already had in the refrigerator for dipping. My whole family really loved these potstickers, especially my daughter, who could have eaten the whole batch by herself. I served these vegetable potstickers with the Asian Style Pork Chops and Sesame Green Beans for a healthy and delicious dinner. I highly recommend this recipe.

Vegetable Potstickers:

Ingredients:

• 2 tsp canola oil, more as needed
• 1/2 small red onion, diced
• 1 cup shitake mushrooms, sliced
• 1 cup of white savoy cabbage, chopped finely
• 1 cup of carrots, shredded
• 1/4 cup of chives, chopped
• 1 tbsp fresh ginger, minced
• 1 clove of garlic, minced
• Sea salt and white pepper, to taste
• 1 tsp sesame oil
• 1/4 cup chopped cilantro
• 20 round gyoza wraps
• Olive oil cooking spray
• Water

How to Make Vegetable Potstickers

Heat the canola oil in a large skillet over medium heat. Once it is hot add the onion and mushrooms and cook for 3-4 minutes; add the cabbage, carrots, chives, ginger, and garlic. Season with sea salt and white pepper, to taste, and cook for 2-3 minutes, stirring often. Taste and re-season if needed. Set aside to let the mixture cool down. Once the mixture has cooled, add the sesame oil and cilantro then mix well.

Spread out the potsticker wraps onto wax paper then scoop a small teaspoon full of filling onto the center of each wrap.

Wet the top of each potsticker wrap with a baster brush dipped in water. Fold the potsticker to make a moon shape and pinch shut with 3 to 4 pleats along the side. Really make sure they are sealed, so the filling doesn’t fall out. Repeat this process until all the mixture is used up.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Once the pan is HOT add the potstickers, and cook until the bottoms are browned, about 3 minutes.

 

Vegetable Potstickers

Print Recipe Pin Recipe Rate Recipe

Prep Time: 20 minutes minutes

Cook Time: 8 minutes minutes

Total Time: 28 minutes minutes

Course: Appetizer, Sides

Cuisine: Asian

Servings: 4

Author: Pam - For the Love of Cooking / Original Ming Tsai

Equipment

• Large skillet

Ingredients

• 2 tsp canola oil more as needed
• ½ small red onion diced
• 1 cup shitake mushrooms sliced
• 1 cup of white savoy cabbage chopped finely
• 1 cup of carrots shredded
• ¼ cup of chives chopped
• 1 tbsp fresh ginger minced
• 1 clove of garlic minced
• Sea salt and white pepper to taste
• 1 tsp sesame oil
• ¼ cup chopped cilantro
• 20 round gyoza wraps
• Olive oil cooking spray
• Water

Instructions

• Heat the canola oil in a large skillet over medium heat. Once it is hot add the onion and mushrooms and cook for 3-4 minutes; add the cabbage, carrots, chives, ginger, and garlic.
• Season with sea salt and white pepper, to taste, and cook for 2-3 minutes, stirring often. Taste and re-season if needed. Set aside to let the mixture cool down. Once the mixture has cooled, add the sesame oil and cilantro then mix well.
• Spread out the potsticker wraps onto wax paper then scoop a small teaspoon full of filling onto the center of each wrap.
• Wet the top of each potsticker wrap with a baster brush dipped in water. Fold the potsticker to make a moon shape and pinch shut with 3 to 4 pleats along the side. Really make sure they are sealed, so the filling doesn't fall out. Repeat this process until all the mixture is used up.
• Heat a large nonstick skillet coated with cooking spray over medium-high heat. Once the pan is HOT add the potstickers, and cook until the bottoms are browned, about 3 minutes.
• Add 1/4 cup of water and immediately cover with a lid to steam the potstickers. Carefully watch the potstickers and completely evaporate the water so the bottom gets crispy again and sticks to the skillet. Serve immediately with dipping sauce. Enjoy.

DID YOU MAKE THIS RECIPE?Tag @4loveofcooking on instagram and hashtag it #4loveofcooking