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Vegetable Potstickers
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Vegetable Potstickers

Course Appetizer, Sides
Cuisine Asian
Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
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.