Vegetable Potstickers
Total Time
40 minutes
Prep Time
25 minutes
Cook Time
15 minutes
Rating
4.9 out of 5 stars
(14)
Ingredients
32 potstickers
- 3 tablespoons vegetable oil, divided
- 1 cup diced shiitake mushrooms
- 2 shallots, minced
- 3 cups shredded green cabbage
- 2 carrots, peeled and grated
- ½ cup diced water chestnuts
- ½ cup chopped fresh cilantro leaves
- 1 large egg
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 ½ tablespoons reduced sodium soy sauce
- 1 tablespoon rice wine vinegar
- 2 teaspoons sesame oil
- Kosher salt and freshly ground black pepper, to taste
- 32 3-inch round wonton wrappers
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Preparation
Step 1
Heat 1 tablespoon vegetable oil in a medium skillet over medium high heat. Add mushrooms and shallots, and cook, stirring occasionally, until tender, about 3-4 minutes. Stir in cabbage and carrots until tender, about 3-5 minutes. Let cool completely.
Step 2
In a large bowl, combine mushroom mixture, water chestnuts, cilantro, egg, garlic, ginger, soy sauce, rice wine vinegar and sesame oil; season with salt and pepper, to taste.
Step 3
To assemble the potstickers, place wrappers on a work surface. Spoon 1 tablespoon of the mushroom mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal.*
Step 4
Heat remaining 2 tablespoons vegetable oil in a large skillet over medium heat. Working in batches, add potstickers in a single layer and cook until beginning to crisp on the bottom, about 2-3 minutes. Working quickly, add 1/4 cup water; cover and cook until liquid has evaporated and bottoms of dumplings are crisp and golden, about 3-5 minutes.
Step 5
Serve immediately.
Step 6
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Chef's notes
*To freeze, place uncooked potstickers in a single layer on a baking sheet overnight. Transfer to freezer bags.
