Vegetable Potstickers with Tangy Soy Garlic Sauce
Lightly pan-fried and steamed to perfection, do not miss out on these veggie potstickers that are packed with flavor and nutrients!
Crispy, tender, packed with flavor…
There is just
something much to be said about Chinese dumplings AKA potstickers. They are often are fried or steamed, but our potsticker recipe combines the best of all worlds!
This veggie potsticker recipe is lightly pan-fried and steamed to create one desirable mouthfeel. And not to mention, the filling is jampacked with flavor and nutrients as a mega bonus.
Making potstickers in the comfort of your home might also be easier than you think. Besides, this veggie potsticker recipe takes about 45 minutes from start to finish.
Find out how to prepare that takeout favorite, along with prep and serving tips (including a recipe to a tangy dipping sauce)!
Veggie Potstickers Recipe
Yield: 24 wontons
Nutrition per wonton: 40 calories, 1 g fat, 1 g protein, 7 g total carb, 1 g fiber
Prep time: 25 minutes
Cook time: 20 minutes
Total time: 45 minutes
• 2 Tbsp sesame oil, divided
• 1 onion, diced
• 2 garlic cloves, minced
• 1 cup shiitake mushrooms, finely chopped
• 2 cups napa cabbage, shredded
• 2 carrots, peeled and grated
• 1 red pepper, chopped
• 2 Tbsp soy sauce, reduced-sodium (or tamari for gluten-free)
• 1 Tbsp ground ginger
• 1 Tbsp cilantro leaves, chopped
• Sea salt and black pepper
• 24 wonton wrappers (or gyoza wrappers*)
1. Heat 1 Tbsp sesame oil in a large pan or wok over medium heat and cook onion until translucent. Add in garlic and mushrooms and saute until mushrooms are soft, about 2 minutes. Add cabbage, carrots, and red pepper and cook for an additional 3 minutes. Let mixture cool then mix in soy sauce, ginger, and cilantro and season with salt and pepper to taste.
2. Layout a wonton wrapper and fill with about a tablespoon of the filling, making sure to not overcrowd. Wet the outer portion of the wrapper using your finger then fold the wrapper in half to form a half-moon shape. Crimp the edge with a fork or pleat with fingers to form a tightly sealed pocket.
3. Heat sesame oil in a large nonstick wok or pan (with a sealable lid) over medium-high heat. Once hot, gently add potstickers, flat side down, and spacing them out. Saute for about 2 minutes, or until golden brown. Watch closely so they do not burn, adjusting to low to medium heat as needed.
4. Add about 1/4 cup water to the pan and cover with the lid. Let steam for about 3 to 4 minutes, or until liquid has evaporated.
5. Serve with tangy soy garlic sauce (recipe below)!
Prep & Serving Tips
Love the vegetable potstickers but looking for a protein boost? Searching for a delicious dipping sauce free of added sugars and other unwanted ingredients most storebought bottles come with?
Look no further than these delicious and nutritious solutions!
Prep & Fill Potstickers with Other Ingredients
Potstickers are so very versatile and can harness the flavors of delicious ingredients. Feel free to add meat, poultry, or seafood for a boost of protein such as:
To keep the theme of vegetarian potstickers, consider stuffing with plant-based protein, including:
Potstickers can be filled with other delicious ingredients, including veggies and seasonings:
• Fennel leaves
When adding any sort of ingredient, make sure it is prepared into a manageable size for the filling. This may include grinding, chopping, and sauteing.
Serve with Tangy Soy Garlic Sauce
Storebought dipping and serving sauces can be laden in refined sugars and other unwanted ingredients. However, making at home offers the ultimate ingredient control (and doing so is super simple)!
To prepare the tangy soy garlic sauce, add the following ingredients into a small bowl:
• 4 Tbsp soy sauce
• 4 Tbsp rice vinegar
• 2 Tbsp maple syrup, honey, or another preferred sweetener
• 2 garlic cloves, minced
Mix until incorporated and adjust ingredients to liking as desired. Also feel free to add a kick of spice with sriracha, chili paste, or chili flakes.
Garnish with scallions, serve alongside the potstickers (and a homemade Japanese seaweed salad), and enjoy!