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Vegetarian Pot Stickers

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Vegetarian Pot Stickers are savory vegetable-filled dumplings with golden, crispy bottoms and tender steamed wrappers. Cabbage, mushrooms, carrots, ginger, garlic, and sesame create a flavorful appetizer that is perfect with a simple dipping sauce.

Ingredients

  • 24–30 round dumpling or gyoza wrappers
  • 2 cups finely chopped green cabbage or napa cabbage
  • 1 1/2 cups finely chopped shiitake or cremini mushrooms
  • 1 medium carrot, finely grated or chopped
  • 3 green onions, finely sliced
  • 2 cloves fresh garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons soy sauce
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon cornstarch
  • 2 tablespoons neutral cooking oil, divided, plus more as needed
  • 1/3 cup water, plus more for sealing wrappers
  • Sesame seeds, optional, for serving
  • Additional sliced green onions, for serving

Instructions

  1. Finely chop the cabbage, mushrooms, carrots, and green onions. Mince the garlic and grate the fresh ginger.
  2. Heat a small amount of neutral oil in a large skillet over medium heat. Add the mushrooms, cabbage, and carrots and cook until softened and excess moisture has evaporated.
  3. Add the garlic, ginger, and green onions and cook briefly until fragrant.
  4. Stir in the soy sauce, toasted sesame oil, and rice vinegar. Sprinkle in the cornstarch and stir until the filling comes together.
  5. Remove the filling from the heat and allow it to cool before assembling the pot stickers.
  6. Place a dumpling wrapper in your hand and spoon a small amount of filling into the center. Lightly moisten the edge with water, fold the wrapper in half, and firmly press the edges together to seal. Pleat the edge if desired.
  7. Repeat with the remaining wrappers and filling, keeping assembled dumplings covered with a slightly damp kitchen towel to prevent them from drying out.
  8. Heat a thin layer of neutral oil in a nonstick skillet over medium-high heat. Arrange the pot stickers flat-side down without overcrowding the skillet.
  9. Cook until the bottoms are golden brown, then carefully add about 1/3 cup water and immediately cover the skillet.
  10. Steam until the wrappers are tender and the filling is thoroughly heated, about 5–7 minutes.
  11. Remove the lid and allow any remaining water to evaporate. Continue cooking briefly until the bottoms are crisp again.
  12. Serve hot, garnished with sesame seeds and additional green onions if desired.

Notes

  • Finely chop the vegetables so the filling is easy to portion and the wrappers are easier to seal.
  • Cook excess moisture out of the vegetables before assembling the dumplings to prevent soggy wrappers.
  • Avoid overfilling the wrappers and keep filling away from the edges so they seal securely.
  • For tofu pot stickers, add pressed and crumbled firm or extra-firm tofu to the vegetable filling.
  • For extra mushroom flavor, combine shiitake, cremini, and oyster mushrooms.
  • For a spicy variation, add chili garlic sauce, chili crisp, or crushed red pepper to the filling.
  • Bok choy, spinach, water chestnuts, or bean sprouts can also be added to the filling.
  • For a simple dipping sauce, combine soy sauce, rice vinegar, and sesame oil with optional ginger, green onions, sesame seeds, or chili oil.
  • Store cooked pot stickers in an airtight container in the refrigerator for up to 3–4 days and reheat in a skillet for the crispiest results.
  • To freeze uncooked pot stickers, freeze them in a single layer until firm, then transfer to a freezer-safe container. Cook directly from frozen, allowing additional steaming time.

Nutrition

Find it online: https://thefamilycooking.com/vegetarian-pot-stickers/