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Vegetarian Potstickers Recipe

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Crispy Vegetarian Potstickers filled with savory mushrooms, cabbage, carrots, garlic, and ginger. The classic pan-fry-and-steam method creates golden bottoms and tender wrappers, perfect with a simple soy dipping sauce.

Ingredients

  • Round dumpling or gyoza wrappers
  • Green cabbage, finely shredded
  • Shiitake or cremini mushrooms, finely chopped
  • Carrot, finely grated
  • Green onions, thinly sliced
  • Garlic, minced
  • Fresh ginger, grated
  • Soy sauce
  • Toasted sesame oil
  • Rice vinegar
  • Vegetable oil, for cooking
  • Water, for steaming
  • Salt
  • Freshly ground black pepper
  • Soy sauce, for dipping sauce
  • Rice vinegar, for dipping sauce
  • Toasted sesame oil, for dipping sauce
  • Green onions, thinly sliced, for dipping sauce
  • Sesame seeds
  • Chili oil or red pepper flakes, optional

Instructions

  1. Finely shred the cabbage, chop the mushrooms, grate the carrot, and prepare the garlic and ginger.
  2. Heat a small amount of vegetable oil in a large skillet over medium-high heat. Add the mushrooms and cook until they release their moisture and begin to brown.
  3. Add the cabbage and carrot and cook for a few minutes until softened. Stir in the garlic, ginger, and green onions and cook briefly until fragrant.
  4. Season the filling with soy sauce, sesame oil, rice vinegar, black pepper, and a small pinch of salt if needed. Remove from the heat and let the filling cool completely.
  5. Place one dumpling wrapper on a work surface and spoon a small amount of filling into the center, taking care not to overfill it.
  6. Lightly moisten the edge of the wrapper with water. Fold it in half over the filling and press the edges together to seal, adding small pleats if desired.
  7. Repeat with the remaining wrappers and filling. Keep the assembled potstickers covered with a slightly damp kitchen towel to prevent them from drying out.
  8. Heat a thin layer of vegetable oil in a nonstick skillet over medium-high heat. Arrange the potstickers flat-side down in a single layer.
  9. Cook without moving for 2–3 minutes, or until the bottoms are golden brown.
  10. Carefully add a small amount of water and immediately cover the skillet. Reduce the heat slightly and steam for 4–5 minutes, or until the wrappers are tender.
  11. Remove the lid and allow any remaining water to evaporate. Cook for about 1 additional minute if necessary to make the bottoms crisp again.
  12. Prepare the dipping sauce by stirring together soy sauce, rice vinegar, sesame oil, green onions, sesame seeds, and optional chili oil or red pepper flakes.
  13. Serve the Vegetarian Potstickers hot with the dipping sauce on the side.

Notes

  • For tofu potstickers, add pressed and crumbled extra-firm tofu to the filling and cook it with the mushrooms.
  • Bok choy, spinach, water chestnuts, bean sprouts, or zucchini can be added, but cook off excess moisture before filling the wrappers.
  • For spicy potstickers, add chili garlic sauce, sriracha, or crushed red pepper to the filling or serve with extra chili oil.
  • For stronger mushroom flavor, combine shiitake, cremini, and oyster mushrooms and cook them until well browned.
  • The dumplings can be steamed instead of pan-fried for a softer texture without crispy bottoms.
  • Store cooked potstickers in an airtight container in the refrigerator for 3–4 days.
  • Reheat in a lightly oiled skillet with a splash of water. Cover briefly to heat the filling, then uncover and cook until the bottoms are crisp.
  • Freeze uncooked potstickers in a single layer until solid, then transfer to a freezer-safe container or bag for up to 2–3 months.
  • Cook frozen potstickers directly from frozen without thawing, adding a few extra minutes to the steaming time.

Nutrition

Find it online: https://thefamilycooking.com/vegetarian-potstickers-recipe/