Best Vegetable Potstickers Recipes

VEGETABLE POTSTICKERS

Steps:

• Toss the cabbage with 1/4 teaspoon salt and let stand for 10 minutes. Add the cilantro, ginger, sesame oil, scallions and garlic and stir to combine.
• Fill a small bowl with water. Lay a gyoza wrapper on a work surface and spoon a scant tablespoon of the cabbage mixture into the center. Moisten a finger with water and rub it along the edge of the wrapper. Fold the wrapper over to make a triangle or half-moon shape, then seal with your fingers, trying to push out any air as you go. Repeat with the remaining wrappers and filling.
• Heat the oil in a large nonstick skillet over medium-high heat until hot. Arrange the potstickers in the skillet in concentric circles and cook until the bottoms are light golden, about 2 minutes. Carefully add 1/4 cup water to the pan; cover and cook until the liquid has evaporated, the wrapper dough is tender, and the undersides of the potstickers are golden brown, about 6 minutes.
• Transfer the potstickers to a serving platter, crispy-side up, and serve with ponzu sauce.

SPRING VEGETABLE POTSTICKERS RECIPE BY TASTY

Steps:

• Make the dipping sauce: in a medium bowl, add the rice vinegar, soy sauce, garlic, ginger, green onions, sesame oil, and crushed red pepper flakes and whisk to combine.
• Heat oil in a large pan or wok over medium heat. When the oil is shimmering, add the onion, ginger, and garlic. Cook until the onion is translucent, stirring occasionally, about 4 minutes.
• Add the asparagus, carrots, peas, and cabbage, and stir. Season with salt and pepper, and cook for 3-4 minutes, until the vegetables are softened.
• Add the spinach and cook until wilted. Remove the filling from the heat and transfer to a large bowl to cool to room temperature.
• Once the filling is cooled, add the chives, soy sauce, and sesame oil, and stir until well combined.
• Place 1 tablespoon of the vegetable mixture onto a gyoza wrapper. Dip your finger in water and run it around the edge of the wrapper.
• Fold in half and pinch together, pleating the dough as you go.
• Heat 1 tablespoon of oil in a large skillet over low heat and add the dumplings. Cook for 3-4 minutes, until a crust starts to form on the bottom. Pour ¼ cup (60 ml) of water in the pan and cover with a lid. Steam for 6-8 minutes, then remove the dumplings from the pan.
• Repeat with the remaining dumplings.
• Enjoy!

SHRIMP AND VEGETABLE POTSTICKERS

Steps:

• In large skillet or a wok heat the vegetable oil until hot. Add the shrimp, onion, carrot, cabbage and mushrooms and quickly stir fry while combining the ingredients. Add the pepper flakes, sesame oil, soy sauce, vinegar and sugar, adjust the seasoning and pour out onto a cookie sheet to cool. When the mixture is cool, begin making the potstickers. Lay out one wonton, brush the edge with water and put 1 teaspoon of the filling into the middle of the wonton. Fold the edge over on the diagonal to form a packet. Trim the edges to eliminate any square corners. Dust the finished potstickers with a light coating of cornstarch to prevent sticking before cooking. Potstickers may be frozen at this point.
• Using a bamboo steamer over a wok or pot, heat 1 cup of water to a boil. Place the potstickers in the oiled steamer basket and steam them until the dough becomes translucent, about 3 minutes. Remove from the basket and proceed to the skillet cooking process.
• Heat a non-stick skillet with 3 tablespoons vegetable oil. When the pan is hot, add enough potstickers to cover the bottom of the pan, but do not crowd them. Cook both sides until well browned and crisp. Continue in this manner until all of the potstickers are cooked. Keep them warm in a low oven while finishing the last batches. Serve with sweet mustard dip.
• Sweet mustard dip:
• Combine water, honey, vinegar, soy and mustard in a saucepan over low heat. Cook for 3 to 4 minutes to blend the flavors. Remove from the heat, let cool for several minutes until just warm and serve with potstickers.

SPRING VEGETABLE POTSTICKERS

Steps:

• Prepare vegetables: If using asparagus, cut off tough ends and sliced stalks into 1/2-inch segments. If using fava, remove them from their pods. Boil favas for 3 minutes, then drain, and press them out of their opaque skins (if difficult, first make a small slit on one end with a paring knife). To prepare peas, simply remove them from their pods. To prepare lima beans, remove them from their pods and simmer them for about 5 minutes to soften.
• Make filling: Heat a wok or large saute pan over medium heat. Add a tablespoon of oil and heat, then add scallions, ginger and garlic, if using. Cook for one minute, then add vegetables in the order of the time they need to cook until crisp-tender. Asparagus will need about 4 minutes, peas about 2 to 3, and favas and limas will already be tender, so just a minute to warm them. Add tofu and chives and cook just until chives wilt, about 1 minute more. Season with salt and transfer to a fine-mesh colander, to drain off any excess liquid. Let cool in colander for 15 minutes.
• If mixture is still on the chunky side, either chop it finely on a cutting board or pulse it a few times in a food processor. You don't want to puree it; bits of vegetable should still be recognizable, but it will be easier to mound in dumplings if chopped well. Adjust seasonings if needed and mix with sesame oil.
• Assemble potstickers: Line two baking sheets with parchment paper or very lightly oil them. Mix cornstarch and water in a small bowl; this will act as your "glue." Most dumpling wrappers come dusted with a little starch, so you'll be okay if you want to skip the cornstarch, but I always feel safer having a little extra as an insurance plan.
• Remove first wrapper from package and put it on a plate; place a damp towel or piece of plastic wrap over the unused ones to keep them from drying out. Brush wrapper with cornstarch-water mixture. Mound 1 to 2 teaspoons filling in the center. Fold the wrapper in half over the filling, sealing the center edge shut. Make a few small pleats down each sides to seal in the rest of the filling, while trying to press out as much air as possible (a process that looks difficult but is so easy, I think you'll find it intuitive - use the photos in the post as guidance). Rest the dumpling, pleats up, on prepared tray and repeat with remaining wrappers and filling. When you're all done, look over your potstickers; use the cornstarch mixture and pinching to seal any open sides or loosened pleats.
• You can now freeze the dumplings on their trays, then transfer them to a freezer bag once they will no longer stick together, or cook them right away.
• Make dipping sauce: Mix ingredients and adjust levels to taste. For a sweeter sauce, add a 1/2 teaspoon honey or brown sugar.
• Cook potstickers: Heat a large skillet (I really like to use a nonstick here) over medium-high heat. Once hot, add the oil and heat this too. Once the oil is hot, arrange potstickers in a single layer and cook until browned at the bottom. This will take about 1 minute for fresh ones and up to 5 minutes for frozen ones. Add water; it will hiss and sputter, so move quickly. You'll want the smaller amount of water for a smaller batch and the larger if you're cooking more. Put a lid on the pot and cook dumplings for 2 to 3 minutes more (plus an additional minute if your dumplings were frozen to begin with). Remove lid and simmer until any remaining water has cooked off.
• Transfer to serving plate; garnish with scallion greens. Serve with dipping sauce.