Veggie Potstickers

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Making potstickers was an exciting cooking venture! I was thrilled to master the little pleated look, even if it took a few wonky looking potstickers to finally achieve it. If I can do it, you can too! Promise. Once I got the hang of it, I was flying through the process. I may or may not have overstuffed every last one of them, but I’m okay with that. :)

Veggie Potstickers | Love.Bake.Read

These pretty little Veggie Potstickers are filled with two kinds of cabbage, shredded carrot, and mushrooms. I used purple cabbage because its color is simply gorgeous! Plus I used savoy cabbage, which is a type of green cabbage, but with crinkly leaves. Its leaves are softer than typical green cabbage, and the taste is a bit sweeter. It’s also a very pretty cabbage, which is how it caught my eye at the market.

You can use whatever type of mushroom you’d like, but I used shiitake for these potstickers. Shiitakes have a much softer texture than baby bella mushrooms and even white button mushrooms, which are both a lot heartier. Go ahead and pick your favorite!

Veggie Potstickers | Love.Bake.Read

These Veggie Potstickers are actually quite inexpensive to make. I had several staple ingredients on-hand already, and I’m guessing you might too. We bought the main ingredients at an Asian market where most everything is cheap, which is awesome. Plus, that’s where we picked up the wonton wrappers. They had a million varieties, so I just had to pretty much close my eyes, pick one, and go. Decisions, decisions.

Now let’s talk about cooking these babies. Really, you have 2 options. You can steam them in a steamer (like this one), or you can pan-fry + steam them. Both taste just as delicious, so don’t let that sway you.

For this batch, I cooked some both ways, just to show you.

Veggie Potstickers | Love.Bake.Read

But, my preferred method was definitely to steam them. I really enjoyed the texture—they were soft, even kind of silky, which was fun. Plus steaming just felt like the safer option. I say that because all you have to do is steam them (simple!), instead of mixing oil and water over high heat. Yikes! It just kind of unnerved me.

Okay, so the second cooking method: pan-fry + steam. These are more like the gyoza you’d find at a Japanese restaurant. More on the crispy side, but equally as yummy as the steamed ones. For this method, you heat some oil over medium-high heat, add the potstickers, and let them brown. Then you toss in a few ice cubes, cover the pan, and let them steam. To finish, you can let the water steam off and then allow them to crisp up a little more. The steaming here is really just to ensure the filling is cooked—but, this is a veggie filling, so it doesn’t quite matter.

Overall, it’s kind of just a texture preference. Pick one or the other, or mix and match. Up to you!

Veggie Potstickers | Love.Bake.Read

The dipping sauce is dynamite! I love taking a bite of the potsticker and then dipping it in the sauce, so that the sauce can soak right into the filling. Hellllllo! Talk about yum. The sauce is simple—soy sauce, rice vinegar, ginger, red pepper flakes, green onions, and a bit of sesame oil. Super flavorful and a bit spicy.

Mmm, what are you waiting for? Go make ‘em! :)

Veggie Potstickers
Serves: 50-60 potstickers
For the potstickers
  • 2 tsp. oil + more for cooking (if pan-frying)
  • 1 onion—diced
  • 4 garlic cloves—minced
  • ½ of a small purple cabbage
  • ½ of a small green cabbage (I used savoy cabbage)
  • 8 oz. mushrooms (I used shiitake)
  • 1 carrot—shredded
  • 2 green onions—cut into rounds
  • 1½ tsp. sesame oil
  • 1½ tsp. salt
  • ¾ tsp. ground ginger
  • ¼ tsp. black pepper
  • 50-60 small round wonton wrappers
  • water
For the sauce
  • ¼ cup soy sauce
  • ¼ cup rice vinegar
  • ¼ tsp. ground ginger
  • ¼ tsp. red pepper flakes
  • Dash of sesame oil
  • 1 green onion—cut into rounds
For the veggie potstickers
  1. Heat 2 tsp. oil in a large sauté pan set over medium heat. Add the onion and sauté until softened, about 5 minutes. Add the garlic and cook for 1 additional minute.
  2. While the onions and garlic cook, add the cabbage to the bowl of a food processor and pulse until finely chopped. Transfer the cabbage to the sauté pan.
  3. Add the mushrooms to the food processor and pulse until finely chopped and then add them to the sauté pan.
  4. Add the shredded carrot and cook the mixture for about 5 minutes.
  5. Add the green onion rounds, sesame oil, salt, ginger, and black pepper. Stir to combine and remove from heat.
  6. Make sure you have the wonton wrappers and a small bowl of water ready to go. Working one at a time, add about 1 tsp. of filling to the center of the wonton wrapper. To seal the wonton, dip your finger in the bowl of water and quickly run it along the inner-edge of the wonton wrapper. You can seal the wrapper as is (for a half-moon look). Or for a fancier pleated look, pinch the left edge of the wonton wrapper to seal it, then use your thumb and index finger on the opposite hand to gently pinch a bit of the unsealed wrapper toward the sealed edge—keep going until the entire wonton is sealed. The first few might not turn out great, but keep trying and you’ll get the hang of it. :) Repeat until you’ve filled all of the wonton wrappers. It’s a good idea to cover the filled wontons with a damp towel until ready to cook.
  7. You have two options for cooking the potstickers. The first option is to steam the potstickers, which is the method I prefer. To steam them, you’ll need a steamer pot of some sort. Fill the pot with a few inches of water and bring it to a simmer. Add the steamer basket to the pot, but make sure it’s not touching the water. Spray the steamer with a bit of non-stick spray and carefully add a few potstickers in a single layer (they shouldn’t overlap). Cover the steamer pot with a lid and let steam for 5 minutes, or until the wrappers are fully steamed. Transfer the potstickers to a plate and repeat the process until done.
  8. The second option it to fry the potstickers. To fry them, heat 2-3 tsp. oil in a large sauté pan set over medium-high heat. Add a few potstickers in a single layer and fry until browned. Gently flip them and fry the second side until browned. Very quickly and carefully toss 3 ice cubes into the pan and cover with a lid. Let steam for 2-3 minutes. Once the water cooks off, you can continue cooking the potstickers until they're crispy again. Transfer the potstickers to a plate and repeat the process until done. I was not a fan of mixing oil and water over high heat, so I only cooked a few potstickers using this method. If you choose to use this method of cooking, PLEASE be careful.
For the sauce
  1. Add all of the ingredients to a small bowl and carefully whisk to combine.
  2. Serve the potstickers warm with the dipping sauce. Edamame makes a fabulous side dish for these Veggie Potstickers!
You can freeze the filled, uncooked potstickers for later use, if you’d like. You should freeze them on a plate in an even layer before storing them together.

Source: Love.Bake.Read


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