Vegetable Potstickers

Name: Vegetable Potstickers
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 32 potstickers
Ingredients: 3 tablespoons vegetable oil; 1 cup diced shiitake mushrooms; 2 shallots; 3 cups shredded green cabbage; 2 carrots; ½ cup diced water chestnuts; ½ cup chopped fresh cilantro leaves; 1 large egg; 3 cloves garlic; 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; 32 3-inch round wonton wrappers

User Reviews

4.9

45 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Total Time
40 mins
Servings
32 potstickers
Course
Appetizer
Cuisine
Asian, Vegetarian

Vegetable Potstickers

Iris Warren

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Meatless potstickers that taste even better than the meat-filled ones! PROMISE! And these taste 10000x better than the freezer-kind!

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Ingredients

Servings

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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Instructions

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.
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.
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.*
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.
Serve immediately.