Vegetable Potstickers

These vegetable potstickers are so easy to make, completely customizable, and taste so much better than any store-bought or freezer-kind!

Why you’ll love vegetable potstickers

• So much better than store-bought. Say good-bye to store-bought potstickers! You can use high quality ingredients and fresh vegetables, skipping the preservatives found in the freezer varieties.
• Completely customizable. One of the best things about making homemade potstickers is how customizable it is, easily swapping in any vegetable you have on hand!
• Make-ahead friendly. This is a great recipe to double or triple as needed, assembling and freezing the uncooked potstickers for quick speedy meals for weeks to come.
• Great for picky eaters. No one will miss the meat here. This is the most perfect way to sneak in all the veggies for those picky eaters. The best part? It’s the crunchy, crisp goodness from the water chestnuts!

How to make vegetable potstickers

1. Sauté the vegetables. Heat the vegetable oil in a large cast iron skillet over medium heat and cook the mushrooms and shallots until tender, then stir in the cabbage and carrots until softened.
2. Let it cool. Let the vegetables cool completely prior to assembling the potstickers.
3. Prep the filling. Combine the cooked (and cooled) vegetable mixture, water chestnuts, cilantro, egg, garlic, ginger, soy sauce, rice wine vinegar, sesame oil, salt, and pepper.
4. Assemble the potstickers. Place 1 tablespoon of filling in the center of each wrapper, then wet the edges with water and fold into a half-moon shape, pinching to seal. Pro tip: keep the assembled potstickers covered with a damp paper towel or cloth to prevent them from drying out.
5. Brown the potstickers. Heat the remaining vegetable oil in the skillet over medium heat and arrange the potstickers in a single layer. Cook for 2-3 minutes until the bottoms are beginning to crisp and turn golden brown.
6. Steam the potstickers. Pour in water, cover with a tight-fitting lid and steam until the water evaporates and the filling is heated through, about 3-5 minutes.
7. Serve. Serve warm with desired dipping sauce.

Vegetable Potstickers

Yield: 32 potstickers

Prep: 25 minutes minutes

Cook: 15 minutes minutes

Total: 40 minutes minutes

These vegetable potstickers are so easy to make, completely customizable, and taste so much better than any store-bought or freezer-kind!

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4.9 stars (15 ratings)

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Ingredients

• 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

Instructions

• Heat vegetable oil in a large cast iron skillet over medium 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 the 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.

Equipment

Cast Iron Skillet

Notes

• Let the vegetables cool. Cool the sautéed vegetables completely before assembling the potstickers. This will prevent the wrappers from becoming soggy or difficult to seal. 
• Use round or square wonton wrappers. Round wrappers are generally preferred for its shape but if round wrappers are not available, square wonton wrappers can also be used, folding the wrapper in half (over the filling) to form a triangle.
• To pleat or not to pleat. Pleating potstickers is completely optional, and mainly done for aesthetics. As long as they are fully sealed, the filling should stay put (and taste just as delicious as the pleated potstickers!).
• Work in batches. Avoid overcrowding the pan, leaving some space between each of the potstickers to brown evenly.
• Serve with your favorite dipping sauce. Serve with store-bought dipping sauce (Trader Joe’s is one of my personal favorites) or a simple homemade dipping sauce consisting of soy sauce, rice wine vinegar, sesame oil, garlic, ginger and crushed red pepper flakes on top, to taste.
• Keep warm. Similar to pancakes, potstickers can be kept warm in a low oven while cooking additional batches, about 200°F, covered with foil.
• Freeze extra batches. Potstickers are very freezer-friendly, flash freezing once assembled (before cooking) and storing in the freezer for up to 2 months.

Course: Appetizer, Snack

Cuisine: Asian

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