Marcy (triath) wrote in easyrecipes,

Vegetarian potstickers

These are delicious and take a bit of time, but are about as easy as they come. They would have been a lot faster if I had a bigger skillet and didn't have to do them in small batches. Make sure that they don't touch, or else when you pour in the water, they'll all stick together.

Yield : Makes about 30

For the veggie filling:

1 tablespoon vegetable oil
1 leek, cleaned and thinly sliced
About 3 cups finely shredded napa cabbage from 1 small head
1 garlic clove, pressed
1 tablespoon rice or white wine vinegar
1 medium carrot, grated on the finest holes of a box grater
1 (1-inch) piece fresh ginger, peeled and grated
2 teaspoons soy sauce

Citrus soy dipping sauce:

¼ cup light soy sauce
1 (½-inch) piece fresh ginger, peeled, and finely grated
1 teaspoon dark brown sugar
½ teaspoon toasted sesame oil
Zest and juice of 1 lemon

To make the potstickers:

1 pack square wonton wrappers
½ cup water
1 tablespoon vegetable oil


For the Veggie Filling: Heat the oil in a large nonstick skillet over medium heat. Add the leek and cook until it begins to soften, about 4 minutes. Add the cabbage, garlic, and vinegar and cook, stirring, until the cabbage is soft, about 4 minutes more. Remove from the heat and stir in the carrot, ginger, and soy sauce. Allow the filling to cool.

For the Dipping Sauce: Stir all the ingredients together in a small bowl until the sugar is dissolved. Makes about 1/3 cup

To make the potstickers: Lay a wonton wrapperon the work surface and put a heaping teaspoon of filling in the center. Dip your finger in a little water and wet the edges of the wonton wrapper. Pinch the edges together to form four right angles.

To cook the potstickers, heat the oil in the skillet over medium-high heat. Place all of the potstickers upright into the pan and cook, without disturbing them, until browned on the bottom, just a couple of minutes.

Add the water to the pan and immediately cover. Allow the potstickers to steam for about 3 minutes, then remove the skillet lid. Continue cooking until the water has nearly evaporated.

Transfer the dumplings to a platter and serve with the dipping sauce.
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