Vegetarian Pot Stickers
User Reviews
5
Vegetarian Pot Stickers
Description
This recipe for Vegetarian Pot Stickers features a filling made from roasted kabocha squash combined with sautéed mushrooms, fresh ginger, and green onions, seasoned with toasted sesame oil, sriracha, white pepper, and kosher salt. The roasted squash adds natural sweetness and creamy texture, complemented by the umami and earthiness of the mushrooms and warming ginger.
The filling is placed onto round wonton wrappers, which are moistened at the edges and folded into pleated dumplings. Approximately 24 pot stickers are made from this recipe. The pot stickers can be cooked fresh or frozen for later use. Freezing instructions recommend flash freezing on a tray before transferring to a bag to preserve shape and ease cooking later.
The dipping sauce combines soy sauce with sriracha and sesame oil, garnished with sliced green onions and toasted sesame seeds, adding a salty and spicy note that complements the mild sweetness of the filling. The method suggests pan-frying and steaming the pot stickers for a crisp bottom and tender filling.
This recipe balances textures and flavors for a satisfying vegetarian appetizer or meal component, and the notes provide valuable tips for assembly and storage.
Ingredients
Filling:
- 1 1/2 pound kabocha squash
- vegetable oil
- 3 ounces mushroom I used enoki mushrooms, of choice
- 1 tablespoon ginger from about 1-knob of ginger, freshly grated
- kosher salt
- 2 green onions ends trimmed and sliced
- 2 teaspoons sesame oil toasted
- 1 teaspoon sriracha or chili paste of your choice
- 1/4 teaspoon white pepper use black pepper in a pinch
Assembly, Dipping Sauce and Serving:
- 24 pot sticker wrappers or won ton wrappers
- 1/4 cup soy sauce
- 1 teaspoon sriracha
- 1 teaspoon sesame oil
- 1 green onions ends trimmed and sliced, as garnish
- 1 teaspoon sesame seeds as garnish
Instructions
To Make the Filling:
- Preheat oven to 350 degrees F. Place the squash cut side down and roast until tender, about 40 minutes. Scoop out squash and add to a bowl.
- In a small skillet, set over medium heat, add a teaspoon of vegetable oil. When the oil is hot, add the green onions, mushrooms, ginger and a pinch of salt. Cook until softened, about 2 to 3 minutes. Add to the bowl with the squash and add the green onions, sesame oil, Sriracha, white pepper and a pinch of salt. Mix it up and give it a taste. Adjust the salt according to taste; I ended up adding an additional few pinches of salt.
To Assemble the Pot Stickers:
- Place one wrapper in your hand. Add a teaspoon of filling to the center of the wrapper and moisten hallway around the edge with a wet finger. To seal, using the thumb and forefinger of one hand, form tiny pleats, pressing the edges together. Stand the dumpling up on a baking sheet. Repeat with the remaining dumplings.
- *NOTE: If you’re cooking these in a few hours, transfer them to the freezer. And cook them straight from the freezer.
To Make the Sauce:
- In a small bowl, whisk together the soy sauce, Sriracha and sesame oil. Set aside.
To Cook the Pot Stickers:
- To a 10-inch, non-stick skillet, set over medium heat, add a few teaspoons of oil. When the oil is hot, add the pot stickers so they’re standing up right. Cook, uncovered until the bottoms are light golden brown, about 2 minutes.
- Add 2 tablespoons of water and then quickly cover with a lid. Cook until bottom is crispy and dumplings are steamed, about 3 to 4 minutes. Remove the lid and cook for an additional 2 minutes. Remove from the pot and serve alongside the sauce. Garnish with sliced green onion and sesame seeds. Serve immediately
Notes
- If wrappers are square, use a 3-inch cookie cutter to make circles for easier sealing.
- Watch the video starting at 3:30 for assembly guidance on folding and pleating dumplings.
- This recipe produces about 24 pot stickers; doubling is recommended for freezing extras.
- Freeze the assembled dumplings on a baking sheet until firm, then transfer to freezer bags.
- Cook frozen dumplings using the same method, adding extra steaming time if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings or 24 dumplings
Amount Per Serving
Calories 236 kcal
% Daily Value*
| Serving | 4g | |
| Calories | 236kcal | 12% |
| Carbohydrates | 43g | 14% |
| Protein | 9g | 18% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 4mg | 1% |
| Sodium | 1130mg | 47% |
| Potassium | 768mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 2425IU | 49% |
| Vitamin C | 25mg | 28% |
| Calcium | 84mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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