Best Best Vegetarian Pot Stickers Recipes

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VEGETABLE POTSTICKERS



Vegetable Potstickers image

Meatless potstickers that taste even better than the meat-filled ones! PROMISE! And these taste 10000x better than the freezer-kind!

Provided by Chungah Rhee

Categories     appetizer

Yield 32 potstickers

Number Of Ingredients 15

3 tablespoons vegetable oil, divided
1 cup diced shiitake mushrooms
2 shallots, minced
3 cups shredded green cabbage
2 carrots, peeled and grated
1/2 cup diced water chestnuts
1/2 cup chopped fresh cilantro leaves
1 large egg
3 cloves garlic, minced
1 tablespoon freshly grated ginger
1 1/2 tablespoons reduced sodium soy sauce
1 tablespoon rice wine vinegar
2 teaspoons sesame oil
Kosher salt and freshly ground black pepper, to taste
32 (3-inch) round wonton wrappers

Steps:

  • Heat 1 tablespoon vegetable oil in a medium skillet over medium high heat. Add mushrooms and shallots, and cook, stirring occasionally, until tender, about 3-4 minutes. Stir in cabbage and carrots until tender, about 3-5 minutes. Let cool completely. In a large bowl, combine mushroom mixture, water chestnuts, cilantro, egg, garlic, ginger, soy sauce, rice wine vinegar and sesame oil; season with salt and pepper, to taste. To assemble the potstickers, place wrappers on a work surface. Spoon 1 tablespoon of the mushroom mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal.* Heat remaining 2 tablespoons vegetable oil in a large skillet over medium heat. Working in batches, add potstickers in a single layer and cook until beginning to crisp on the bottom, about 2-3 minutes. Working quickly, add 1/4 cup water; cover and cook until liquid has evaporated and bottoms of dumplings are crisp and golden, about 3-5 minutes. Serve immediately.

VEGETARIAN POT STICKERS WITH HOMEMADE DUMPLING WRAPPERS



Vegetarian Pot Stickers with Homemade Dumpling Wrappers image

Provided by Ming Tsai

Categories     appetizer

Time 2h

Yield 20 to 24 pot stickers

Number Of Ingredients 18

2 cups all-purpose flour, plus more for the surface
1/4 teaspoon salt
About 1 cup boiling water
1 tablespoon grapeseed oil, plus more for sauteing
1 red onion, diced
Kosher salt and white pepper
1 tablespoon minced ginger
1 cup diced shiitake mushrooms
1 cup shredded white cabbage
1 cup shredded carrots
1 cup chopped garlic chives or chives
1/4 cup chopped cilantro
1/2 teaspoon sesame oil
1/2 to 1 cup water
1/2 cup soy sauce
1/2 cup rice vinegar
2 teaspoons sambal oelek
1/2 teaspoon sesame oil

Steps:

  • Make the hot water dough: In a stand mixer fitted with a dough hook attachment, combine the flour, salt and two-thirds of the boiling water. Mix on medium speed while slowly adding the remaining water until well mixed and a ball is formed and the dough is not too hot to handle, 3 to 5 minutes. Sprinkle with a little flour if it gets too wet.
  • On a floured surface, knead the dough until it becomes a smooth, elastic ball. Place back in the bowl and cover with a damp cloth. Allow to rest for at least 1 hour.
  • Make the dumpling wrappers: Working on a floured surface with floured hands, roll out the dough to form a long 'noodle', 1-inch in diameter. Cut 1/2-inch pieces and turn them over so the cut sides are facing up. Flatten with your palm and roll out thin using a rolling pin. The dumpling wrapper should end up about 3 inches in diameter.
  • Make the vegetarian filling: Heat the oil in a wok or large saute pan over medium-high heat, then saute the onions and season with a pinch of salt and 1 teaspoon white pepper. Add the ginger and mushrooms and saute 1 to 2 minutes. Add the cabbage, carrots and chives and season to taste. When the mixture is soft, place in a colander to drain. Add the cilantro and sesame oil when mixture is cooled. Check for seasoning.
  • Make the dumplings: Place a small mound of filling in the middle of the wrapper. (Be very careful not to touch the edges with the filling as this will impede proper sealing of the dumplings. Nothing is worse than dumplings breaking during cooking.) Lightly brush the top half edge with water and fold the wrapper in half to form a half moon shape. Starting on one end fold/pinch the wrapper tightly together. Proceed with this fold/pinch method until the dumpling is completely sealed. There will be approximately 7 to 10 folds per dumpling. Rest the dumplings with the folded edges straight up.
  • Cook the dumplings: In a nonstick saute pan coated well with 1 tablespoon oil, place the pot stickers flat side down, turn the heat to medium-high and cook until the bottom is browned. Have pan cover ready, add 1/4 inch of water to the bottom of the pan and cover immediately. Be careful, the liquid will splatter! The water will steam the pot stickers. Check them in 5 minutes as more water may be needed. (Ideally, you add about 1/4 inch layer of liquid, depending on the size of the pan.) The trick here is that once the dumplings are firm and fully cooked the water will evaporate and the bottoms will crisp-up again. You can listen to the point no water is left, that is when you can take the lid off.
  • Make the dim sum dipper: Combining all ingredients in a small bowl and mix well. Serve with the pot stickers.

BEST VEGETARIAN POT STICKERS



Best Vegetarian Pot Stickers image

If you like Chinese dumplings, these vegetarian pot stickers will blow your mind!! They are very easy to make (contrary to what people may think) and dumpling skins are available even in Western supermarket now. This recipe should use up one package of round dumpling skin and enough to serve a big crowd as appetizers. You can make these dumplings way ahead of time and defrost and pan-fry them just before serving. A recipe by Ming Tsai.

Provided by Izzy Knight

Categories     Vegetable

Time 1h30m

Yield 24 serving(s)

Number Of Ingredients 12

1 red onion, sliced
1 tablespoon minced ginger
1 cup sliced shiitake mushroom
1 cup white cabbage, shredded
1 cup carrot, shredded
1 cup chopped garlic sprouts or 1 cup chives
1 teaspoon white pepper
1 teaspoon sesame oil
1/4 cup chopped cilantro
1 package wonton skins, also called gyoza
salt
canola oil

Steps:

  • In a wok or large saute pan, add a little oil and saute onions and ginger.
  • Add the mushrooms and stir.
  • Add the cabbage, carrots and chives.
  • Season.
  • When mixture is soft, place in colander to drain.
  • Add the sesame oil and cilantro when mixture is cooled.
  • Check for seasoning.
  • Using the gyoza skins, make half moon dumplings keeping the bottom flat.
  • In a hot non-stick pan, coat with oil and place dumplings.
  • When bottom gets brown, add 1/4 cup of water and immediately cover.
  • This will steam the dumplings.
  • Carefully watch the dumplings and completely evaporate the water so that the bottom gets crispy again and sticks to the pot.
  • Serve hot with soy sauce and vinegar for dipping.

PERFECT POT STICKERS



Perfect Pot Stickers image

Homemade pot stickers are so versatile--you can fill them with anything you want and as full as you want. And the play between the crispy, crusty bottom, and the tender parts, makes for a truly unique dumpling. These are filled with ground pork, green onions, ginger, and cabbage.

Provided by Chef John

Categories     Appetizers and Snacks     Wraps and Rolls

Time 1h

Yield 6

Number Of Ingredients 16

1 pound ground pork
4 cloves minced garlic
½ cup finely chopped green onions
3 tablespoons very finely minced fresh ginger
2 tablespoons soy sauce
1 teaspoon soy sauce
1 teaspoon sesame oil
1 pinch cayenne pepper
1 ½ cups finely chopped green cabbage
2 ½ cups all-purpose flour
¾ teaspoon kosher salt
1 cup hot water, about 130 -150 F (55-65 C)
¼ cup seasoned rice vinegar
¼ cup soy sauce
6 tablespoons vegetable oil for frying, or as needed - divided
8 tablespoons water for steaming, divided

Steps:

  • Place ground pork, green onions, garlic, ginger, 2 tablespoon plus 1 teaspoon soy sauce, sesame oil, and cayenne in a mixing bowl. Top with chopped green cabbage. Mix with fork until thoroughly combined. Tamp down lightly; cover with plastic. Refrigerate until chilled, about an hour.
  • Place flour and kosher salt in a mixing bowl. Slowly pour in hot water. Stir with a wooden spoon until mixture forms a shaggy dough. Flour your hands and transfer dough to a work surface. Knead dough until it becomes smooth and elastic. If dough seems too sticky, sprinkle with a bit more flour, about 3 to 5 minutes. Wrap dough ball in plastic, and let it rest about 30 minutes.
  • When dough has rested, divide into 4 equal pieces. Cover 3 pieces with a dish cloth while you work the first piece. Roll into a small log about the thickness of a thumb, about 3/4 inch. Divide each log into 6 equal pieces. Roll each piece into a thin 3 1/2-inch circle on a lightly floured surface to form the pot sticker wrappers. Repeat with the remaining dough pieces.
  • Lightly moisten the edges of a wrapper with your wet finger. Place a small scoop of the ground pork mixture onto the center of a wrapper. Fold up the 2 sides and pinch together in the center. Pinch together the remaining edges, forming "pleats" along one side. Tap the pot sticker on the work surface to slightly flatten the bottom; form a slight curve in it so it stands upright in the pan. Transfer to a well-floured plate. Repeat with remaining dough and filling.
  • Mix together seasoned rice vinegar and soy sauce in a small mixing bowl for the dipping sauce.
  • Heat oil in skillet over medium-high heat. Place about 6 or 7 pot stickers in the hot oil, flat side down. Cook until bottoms are golden brown, about 2 minutes. Drizzle in water and quickly cover the pan; steam for 3 minutes. Uncover; reduce heat to medium. Continue cooking until water evaporates and bottoms are browned and crunchy, 1 or 2 minutes. Transfer to a warm serving dish. Repeat with remaining pot stickers. Serve with dipping sauce.

Nutrition Facts : Calories 438.5 calories, Carbohydrate 46.2 g, Cholesterol 54.5 mg, Fat 18.8 g, Fiber 2.4 g, Protein 19.8 g, SaturatedFat 6.3 g, Sodium 1453.3 mg, Sugar 3.5 g

VEGAN POTSTICKERS WITH MUSHROOM AND TOFU



Vegan Potstickers With Mushroom and Tofu image

These vegetarian and vegan potstickers are little crispy dumplings with mushrooms, Napa cabbage, and tofu. Enjoy this easy Asian appetizer.

Provided by Jolinda Hackett

Categories     Appetizer     Dinner

Time 57m

Number Of Ingredients 12

2 tablespoons olive oil
1 block (1 pound) firm tofu (well pressed, and crumbled)
1/2 cup shiitake mushrooms (about 3 ounces), stems removed (diced small)
1/2 cup Napa cabbage (diced small)
1/2 tsp. fresh ginger (minced)
2 cloves garlic (minced)
3 scallions (diced)
2 tablespoons soy sauce (or, use a Japanese-style tamari )
1 teaspoon sesame oil
Optional: Dash red pepper flakes
Optional: 2 tablespoons fresh cilantro (chopped)
gyoza wrappers

Steps:

  • Heat 2 tablespoons oil in frying pan over medium-high heat. Add however many dumplings will fit in a single layer. Fry the dumplings for two minutes, until browned on the bottom.
  • Pour about 1/4 cup of water in the pan, cover the pan with a lid, reduce the heat to medium-low, and steam till the water has evaporated, about 3 to 5 minutes.
  • Remove the lid, turn the heat to medium-high again and fry for a couple of minutes to crisp the bottoms of the potstickers.

Nutrition Facts : Calories 187 kcal, Carbohydrate 23 g, Cholesterol 0 mg, Fiber 2 g, Protein 9 g, SaturatedFat 1 g, Sodium 352 mg, Sugar 1 g, Fat 7 g, ServingSize 5 servings, UnsaturatedFat 0 g

VEGETARIAN POT STICKERS



Vegetarian Pot Stickers image

Provided by Ming Tsai

Categories     appetizer

Time 1h30m

Yield 20 to 24

Number Of Ingredients 18

1 red onion sliced
1 tablespoon minced ginger
1 cup sliced shiitake mushrooms
1 cup white cabbage, shredded
1 cup carrots, shredded
1 cup chopped garlic chives or chives
1 teaspoon white pepper
1 teaspoon sesame oil
1/4 cup chopped cilantro
1 package round dumpling skins, also called gyoza (preferably twin dragon brand)
Salt to taste
Canola oil
Spicy Soy Dipping Sauce, recipe follows
1/3 cup thin soy sauce
1/3 cup rice wine vinegar
1/3 cup sliced scallions
1 teaspoon sesame oil
1 tablespoon sambal

Steps:

  • In a wok or large saute pan, add a little oil and saute onions and ginger. Add the mushrooms and stir. Add the cabbage, carrots and chives. Season. When mixture is soft, place in colander to drain. Add the sesame oil and cilantro when mixture is cooled. Check for seasoning. Using the gyoza skins, make half moon dumplings keeping the bottom flat. In a hot non-stick pan, coat with oil and place dumplings. When bottom gets brown, add 1/4 cup of water and immediately cover. This will steam the dumplings. Carefully watch the dumplings and completely evaporate the water so that the bottom gets crispy again and sticks to the pot.
  • Serve with dipping sauce.
  • Combine all.

FAST POT-STICKERS



Fast Pot-Stickers image

What can make pot-stickers a minimalist dish? One approach is called takeout and is already quite common. The alternative is using the wrappers now sold in just about every supermarket. Start with those, and a filling of ground pork (beef, chicken, turkey and lamb also work), cabbage, scallions, ginger and garlic. For a vegetarian pot-sticker, cabbage can dominate, complemented by chopped shiitakes, minced tofu, minced celery and carrots, chives or a combination. Wrap, seal and cook.

Provided by Mark Bittman

Categories     appetizer

Time 1h

Yield 4 main-course or 8 appetizer servings

Number Of Ingredients 10

3/4 pound ground pork or other meat
1 cup minced cabbage
2 tablespoons minced ginger
1 tablespoons minced garlic
6 scallions, the white and green parts separated, both minced
1/2 cup plus 2 tablespoons good soy sauce
48 dumpling wrappers
1 egg, lightly beaten in a bowl
4 tablespoons peanut oil or vegetable oil, more or less
1/4 cup rice vinegar or white vinegar

Steps:

  • Combine meat, cabbage, ginger, garlic, scallion whites and 2 tablespoons soy sauce in a bowl with 1/4 cup water. Lay a wrapper on a clean, dry surface, and using your finger or a brush, spread a bit of egg along half of its circumference. Place a rounded teaspoon of filling in center, fold over and seal by pinching edges together. (Do not overfill.) Place dumplings on a plate; if you want to wait a few hours before cooking, cover plate with plastic wrap and refrigerate. Or freeze, for up to two weeks.
  • To cook, put about 2 tablespoons oil in a large nonstick skillet and turn heat to medium-high. A minute later, add dumplings, one at a time; they can touch one another, but should still sit flat in one layer. Cook about 2 minutes, or until bottoms are lightly browned and most of the oil has been absorbed. Add 1/4 cup water per dozen dumplings to pan, and cover. Lower heat to medium, and let simmer about 3 minutes.
  • To make the dipping sauce, combine remaining soy sauce, green parts of scallions and vinegar.
  • Uncover dumplings, return heat to medium-high and cook another minute or two, until bottoms are dark brown and crisp and water evaporates. (Use more oil if necessary.) Serve hot, with sauce.

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