Best Vegetarian Pot Stickers Recipes

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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.

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.

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.

CHINESE POT STICKERS (CHICKEN, PORK OR VEGETARIAN)



Chinese Pot Stickers (Chicken, Pork or Vegetarian) image

Chinese dumplings. Easy, exotic appetizers. A little time consuming, but worth it. High Protein. Replace meat with 1/2 cup cooked rice mixed with 1/3 cup finely chopped water chestnuts for the vegetarian version.

Provided by littleturtle

Categories     Lunch/Snacks

Time 1h1m

Yield 30 pot stickers, 10 serving(s)

Number Of Ingredients 19

1/2 cup boiling water
1/4 ounce dried porcini mushrooms or 1 ounce fresh mushrooms
1 tablespoon vegetable oil
1/3 cup green onion, minced
1 tablespoon gingerroot, peeled & minced
2 cups green cabbage, finely chopped or 1 cup frozen chopped spinach, thawed, drained & squeezed dry
1/2 cup water
1/2 lb pork sausage or 1/2 lb ground chicken
2 teaspoons soy sauce
1 teaspoon white pepper
1/2 teaspoon dark sesame oil
1 egg white
1 garlic clove, crushed
30 wonton wrappers
2 teaspoons cornstarch
2 teaspoons vegetable oil
1/2 cup chicken broth
2 teaspoons vegetable oil
1/2 cup chicken broth

Steps:

  • In a bowl, combine water and mushrooms, cover and let soak for 5 minutes.
  • Drain, discard stems, and mince caps.
  • In a large non-stick skillet, heat vegetable oil over medium-high heat until hot; saute mushrooms in oil with onions and ginger.
  • Add cabbage and cook until cabbage is lightly browned (9 minutes), stirring frequently; while cabbage is cooking add water 1 tbsp at a time to keep it from sticking to the pan, if needed.
  • Spoon cabbage mixture into a medium sized bowl and let it cool.
  • Add chicken and next 5 ingredients to the bowl and mix well.
  • Working with one wonton wrapper at a time (keep the rest covered so they don't dry out), spoon a tablespoon full of the mixture into the middle of the wrapper; moisten the edges with water.
  • Bring two points (diagonal corners) in to the center, and pinch together.
  • Bring the other two corners in and pinch together; and pinch the 4 edges together to seal.
  • Sprinkle a baking sheet with cornstarch, and place pot stickers on baking sheet as you finish sealing them (keeping finished ones covered with a towel to keep them from drying out).
  • In a large non-stick skillet, heat vegetable oil over medium heat until hot.
  • Place 15 pot stickers in bottom of skillet and cook until bottoms are lightly browned (3 minutes).
  • Add broth to skillet and cook, covered, until liquid is absorbed (3 minutes).
  • Set finished pot stickers aside, and keep warm.
  • Wipe skillet out with a paper towel, and repeat the process with the other pot stickers.
  • Serve with soy sauce or other sauce for dipping.

Nutrition Facts : Calories 185.2, Fat 9.9, SaturatedFat 2.5, Cholesterol 18.5, Sodium 434.3, Carbohydrate 16.5, Fiber 1, Sugar 0.9, Protein 7.1

SESAME TOFU POT STICKERS (VEGETARIAN POTSTICKERS)



Sesame Tofu Pot Stickers (Vegetarian Potstickers) image

This is a Great recipe for Vegetarians and Non-Vegetarians a like. These Potstickers has such a full flavor that you won't know that your eating tofu. great for parties, main dishes, or appetizers. This pot sticker recipe is a great one to show off to your friends. ENJOY form Chef Travis W Holland

Provided by Chef Travis W Holla

Categories     Soy/Tofu

Time 35m

Yield 36 pot stickers, 8-10 serving(s)

Number Of Ingredients 15

1/3 cup green cabbage, Thinly Sliced (Organic)
1 teaspoon sea salt
1/4 teaspoon black pepper
1/2 lb firm tofu, finely crumbled (Organic)
1 tablespoon ginger, minced (Organic)
1 1/2 tablespoons garlic, minced
2 tablespoons tamari
5 tablespoons toasted sesame oil
1 1/2 tablespoons brown rice vinegar
1/4 cup carrot, Shredded (Organic)
3 tablespoons cilantro, finely chopped (Organic)
2 cups water, filtered
1/2 tablespoon cornstarch
12 -18 wonton wrappers (depending on Package size)
2 tablespoons sunflower oil, for cooking the potstickers

Steps:

  • Note: If the Wonton Wrappers are a large size (5x5 inch) then cut into 4 equal squares. For Cornstarch water add 1 cup water to 1/2 tablespoon Cornstarch.
  • Heat the sesame oil in a large nonstick skillet over medium-high heat. Add the garlic, cabbage, vinegar, carrots, ginger and a pinch of Salt and Pepper and cook, stirring, until cabbage is soft, about 3 to 4 minutes more. Add the Tamari and the other 2 Tablespoons of Toasted Sesame Oil Mixture together with the Crumbled Tofu, making sure it is completely mixed together. Add The Tofu to the Cabbage Mix in the Pan and cook for another 3-4 min on Med. High. Then toss it altogether in a bowl with cilantro and allow it to cool (Mix Well).
  • To make the potstickers lay a wonton wrapper flat and put about 1 teaspoon of the filling in the center. Dip your finger in the Cornstarch water and wet the edges of the wonton wrapper; this will help the potstickers seal when cooking. Bring the outside edges of the wonton wrapper together at a point in the middle over the filling and pinch it together to form a pouch. Continue with the remaining wrappers and filling.
  • To cook the potstickers, heat the sunflower oil in a large Non-Stick skillet over high heat. Place all of the potstickers upright in the pan and cook, without disturbing them, until browned on the bottom, about 1 to 2 minutes. Add 1/2 cup water to the pan and immediately cover. Be careful it might splatter. Allow the potstickers to steam for about 3 minutes, and then remove the skillet lid. Continue cooking until the water is completely evaporated.
  • By: Chef Travis W. Holland.

Nutrition Facts : Calories 171.6, Fat 13.3, SaturatedFat 1.9, Cholesterol 1.1, Sodium 618.9, Carbohydrate 9.7, Fiber 0.8, Sugar 0.6, Protein 4.2

VEGETARIAN POT STICKERS



VEGETARIAN POT STICKERS image

Number Of Ingredients 12

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

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. SPICY SOY DIPPING SAUCE: 1/3 cup thin soy sauce 1/3 cup rice wine vinegar 1/3 cup sliced scallions 1 teaspoon sesame oil 1 tablespoon sambal Combine all.

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