| | | | | | | |

Vegetable Potstickers

Homemade vegetable potstickers are fun and easy to make, taste so much better than store-bought, and you won’t miss the meat!

Vegetable Potstickers

We eat homemade potstickers at least once a month because we love them so much. I decided to try making some vegetable potstickers for a recent meatless meal and found a terrific recipe on Damn Delicious that was easy to make. These delicious dumplings are filled with cabbage, shiitake mushrooms, carrots, water chestnuts, cilantro, and seasonings then are pan-fried before being steamed to perfection. These potstickers were SO tasty, especially drizzled with spicy chile crisp and dipped in some homemade potsticker dipping sauce.

Vegetable Potstickers

How to Make Vegetable Potstickers

Heat 1 tablespoon of vegetable oil in a large nonstick skillet over medium-high heat. Add the mushrooms and shallot and cook, stirring often for 3 minutes. Add the cabbage and carrot then cook, until tender, about 3-4 minutes. Remove the veggies from the skillet to a bowl and set aside to cool completely.

Combine the egg, soy sauce, rice wine vinegar, sesame oil, garlic, and ginger; whisk until well combined.

Add the water chestnut and cilantro to the cooled vegetables then pour the well-whisked soy sauce mixture on them. Toss until evenly coated and well mixed.

To assemble the potstickers, set up a workstation with a small bowl of water, a clean dish towel for wiping fingers, a parchment-lined baking sheet, a stack of potsticker wrappers, and the vegetable mixture.

To form dumplings, place 2 teaspoons to 1 tablespoon of filling in the center of the wrapper. Use the tip of the finger on your other hand to very gently moisten the edge of the wrapper with water – do not use too much water. Wipe fingertip dry on the towel.

Working from one side, carefully seal the filling inside the wrapper by folding it into a crescent shape, pleating in edges as it meets the other. Make sure each dumpling is completely sealed. Place finished dumplings on the parchment-lined baking sheet.

Vegetable Potstickers

To cook the gyoza, heat the remaining tablespoon of vegetable oil in a nonstick skillet over medium heat. Add as many dumplings as will fit in a single layer and cook, swirling pan, until evenly golden brown on the bottom surface, about 1 1/2 – 2 minutes.

Increase the heat to medium-high, and carefully add 1/4 cup of water and cover tightly with a lid. Let the dumplings steam for 3-5 minutes until the water has fully evaporated and the dumplings have crisped again.

Vegetable Potstickers

Vegetable Potstickers

Vegetable Potstickers

Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Course: Appetizer, Main
Cuisine: Asian
Servings: 32 Potstickers
Author: Pam - For the Love of Cooking / Original by Damn Delicious

Ingredients

  • 2 tbsp vegetable oil, divided
  • 1 cup shiitake mushrooms, finely chopped
  • 2 shallots, minced
  • 3 cups napa cabbage, finely shredded
  • 2 large (or 3 small) carrots, peeled & grated
  • Sea salt and freshly cracked pepper, to taste
  • ½ cup water chestnuts, minced
  • ½ cup cilantro leaves, chopped
  • 1 egg, well-beaten
  • 3 cloves, minced
  • 1 tbsp ginger paste
  • tbsp soy sauce
  • ½ tbsp rice wine vinegar
  • 2 tsp toasted sesame oil
  • 32 round potsticker wrappers **Also called gyoza wrappers

Instructions

  • Heat 1 tablespoon of vegetable oil in a large nonstick skillet over medium-high heat. Add the mushrooms and shallot and cook, stirring often for 3 minutes. Add the cabbage and carrot then cook, until tender, about 3-4 minutes. Season with sea salt and freshly cracked pepper, to taste. Remove the veggies from the skillet to a bowl and set aside to cool completely. 
  • Combine the egg, garlic, ginger, soy sauce, rice wine vinegar, and sesame oil; whisk until well combined.
  • Add the water chestnut and cilantro to the cooled vegetables then pour the well-whisked soy sauce mixture on them. Toss until evenly coated and well mixed. 
  • To assemble the potstickers, set up a workstation with a small bowl of water, a clean dish towel for wiping fingers, a parchment-lined baking sheet, a stack of potsticker wrappers, and the vegetable mixture.
  • To form dumplings, place 2 teaspoons to 1 tablespoon of filling in the center of the wrapper. Use the tip of the finger on your other hand to very gently moisten the edge of the wrapper with water – do not use too much water. Wipe fingertip dry on the towel. 
  • Working from one side, carefully seal the filling inside the wrapper by folding it into a crescent shape, pleating in edges as it meets the other. Make sure each dumpling is completely sealed. Place finished dumplings on the parchment-lined baking sheet.
  • To cook the gyoza, heat the remaining tablespoon of vegetable oil in a nonstick skillet over medium heat. Add as many dumplings as will fit in a single layer and cook, swirling pan, until evenly golden brown on the bottom surface, about 1 1/2 – 2 minutes.
  • Increase the heat to medium-high, and carefully add 1/4 cup of water and cover tightly with a lid. Let the dumplings steam for 3-5 minutes until the water has fully evaporated and the dumplings have crisped again.
DID YOU MAKE THIS RECIPE?Tag @4loveofcooking on instagram and hashtag it #4loveofcooking

 

 

 

Leave a Reply

Your email address will not be published.

Recipe Rating




2 Comments