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Vegetable Potstickers
4.9 from 45 votes

Vegetable Potstickers

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

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

Ingredients

  • 3 tablespoons vegetable oil divided
  • 1 cup shiitake mushroom diced
  • 2 shallot minced
  • 3 cups green cabbage shredded
  • 2 carrot peeled and grated
  • ½ cup water chestnuts diced
  • ½ cup cilantro fresh, chopped leaves
  • 1 egg large
  • 3 cloves garlic minced
  • 1 tablespoon ginger freshly grated
  • 1 ½ tablespoons soy sauce reduced sodium
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons sesame oil
  • salt to taste, Kosher salt and freshly ground
  • black pepper to taste, Kosher salt and freshly ground
  • 32 wonton wrappers 3-inch round

Instructions

    Cup of Yum
  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.
  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.
  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.*
  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.
  5. Serve immediately.

Notes

  • *To freeze, place uncooked potstickers in a single layer on a baking sheet overnight. Transfer to freezer bags.