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Vegetarian Potstickers

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Vegetarian Potstickers are savory vegetable-filled dumplings with golden, crispy bottoms and tender steamed wrappers. Cabbage, mushrooms, carrots, ginger, garlic, and sesame create a flavorful filling that pairs perfectly with a simple soy-vinegar dipping sauce.

Ingredients

  • 30 round dumpling wrappers
  • 2 cups finely shredded green or napa cabbage
  • 1 cup finely chopped mushrooms
  • 1 medium carrot, finely grated
  • 3 green onions, thinly sliced
  • 2 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon rice vinegar
  • 1 teaspoon cornstarch
  • 1/4 teaspoon ground white or black pepper
  • 2 tablespoons vegetable oil, for cooking
  • 1/2 cup water, for steaming
  • 1/4 cup soy sauce, for the dipping sauce
  • 2 tablespoons rice vinegar, for the dipping sauce
  • 1 teaspoon toasted sesame oil, for the dipping sauce
  • 1 teaspoon chili oil or chili crisp, optional
  • 1 teaspoon sesame seeds
  • 1 green onion, thinly sliced, for the dipping sauce

Instructions

  1. Finely chop the cabbage and mushrooms and grate the carrot. If the cabbage is particularly moist, lightly salt it, let it stand for about 10 minutes, then squeeze out the excess liquid.
  2. Heat a small amount of the vegetable oil in a large skillet over medium-high heat. Add the mushrooms and cook for 3–4 minutes until most of their moisture has evaporated.
  3. Add the cabbage and carrot and cook for another 2–3 minutes. Add the green onions, garlic, and ginger and cook for about 1 minute.
  4. Stir in the soy sauce, sesame oil, rice vinegar, cornstarch, and pepper. Cook for another minute, remove from the heat, and let the filling cool completely.
  5. Place one dumpling wrapper in your hand and add approximately 1 tablespoon of filling to the center. Lightly moisten the wrapper edge with water, fold it in half, and press firmly to seal. Pleat the edge if desired. Repeat with the remaining wrappers and filling.
  6. Heat about 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Arrange a batch of potstickers flat-side down without overcrowding the pan and cook for 2–3 minutes until the bottoms are golden brown.
  7. Carefully add about 1/4 cup water to the skillet and immediately cover with a lid. Reduce the heat to medium and steam for 4–5 minutes, or until the wrappers are tender.
  8. Once most of the water has evaporated, remove the lid and cook for another 1–2 minutes until the bottoms become crisp again.
  9. Repeat the frying and steaming process with the remaining potstickers, using additional oil and water as needed.
  10. For the dipping sauce, combine the soy sauce, rice vinegar, sesame oil, optional chili oil or chili crisp, sesame seeds, and sliced green onion in a small bowl.
  11. Serve the potstickers hot with the dipping sauce alongside.

Notes

  • Avoid overfilling the wrappers and seal the edges firmly to prevent the potstickers from opening during cooking.
  • Cooking the vegetable filling before assembly removes excess moisture and develops deeper flavor.
  • For tofu potstickers, add well-pressed, crumbled extra-firm tofu to the vegetable filling.
  • Shiitake, cremini, and oyster mushrooms can be combined for a deeper mushroom flavor.
  • Chili crisp, chili garlic sauce, or fresh chile can be added to the filling for extra heat.
  • Bok choy, spinach, water chestnuts, bean sprouts, or edamame can be added, but remove excess moisture from watery vegetables first.
  • Store cooked potstickers in an airtight container in the refrigerator for up to 3–4 days. Reheat in a lightly oiled skillet with a splash of water, then uncover to crisp the bottoms.
  • Freeze uncooked potstickers in a single layer until solid, then transfer to a freezer-safe container for up to 2–3 months. Cook directly from frozen, allowing a few additional minutes of steaming time.

Nutrition

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