Vegetable Potstickers

Whenever I think about comfort food, Vegetable Potstickers come to mind. I remember the first time I made these little dumplings, filled with vibrant vegetables. I was in my cozy kitchen, with the aroma of sautéed onions and garlic wafting through the air. My friends gathered around, curious and excited, as I demonstrated how to fill and fold the gyoza wrappers. It felt like a fun culinary gathering that brought us all closer together. Every bite was a delight, with the crispy bottom and tender filling. These potstickers quickly became a staple in my home, perfect for sharing on a busy weeknight or for special occasions. The process of making them is almost therapeutic, and they always impress. Whether you’re a novice or a seasoned cook, you’ll find joy in crafting these delightful morsels.

Vegetable Potstickers Shopping List

Gathering the right ingredients is essential for making incredible Vegetable Potstickers. Each ingredient has a purpose and contributes to the overall flavor and texture. The combination of fresh veggies, savory sauces, and crispy wrappers elevates this dish to a whole new level.

• 1/2 yellow onion, finely chopped
• 1 red bell pepper, finely chopped
• 4 cloves garlic, minced
• 2 teaspoons grated ginger
• 2 ounces finely chopped button mushrooms, stemmed
• 1 ounce bag shredded cabbage or 2 cups finely chopped cabbage
• 3 scallions, chopped finely
• 1 tablespoon roasted sesame seeds
• 1/4 cup soy sauce
• 2 tablespoons roasted sesame oil
• 1 tablespoon sugar
• 1 1/2 cups panko breadcrumbs
• All-purpose flour for dusting
• 1 package gyoza or wonton wrappers (about 40 to 50)
• 1 tablespoon canola oil, plus more as needed

Sauce

• 1/4 cup rice vinegar
• 1/4 cup soy sauce
• 2 teaspoons honey
• 2 teaspoons chili garlic sauce
• 2 teaspoons sesame oil
• 1 green onion, minced
• 2 teaspoons minced ginger
• 1 teaspoon freshly grated orange zest (optional)

Making Vegetable Potstickers

Creating Vegetable Potstickers is an enjoyable process. The aroma of sautéed vegetables fills your kitchen, and the satisfaction of folding each dumpling is rewarding. Let’s dive into the steps to make these delicious bites.

1. Begin by heating a large skillet over medium-high heat, adding 1 tablespoon of canola oil. Once hot, toss in the yellow onion and sauté for 3 to 5 minutes until soft and translucent. The aroma will be inviting and a sign that you’re on the right track.
2. Next, add the red bell pepper, garlic, ginger, and button mushrooms. Sauté for another 5 to 7 minutes until everything is lovely and tender. Keep stirring to avoid any sticking, and enjoy the colors changing in the pan.
3. Stir in the shredded cabbage. Cook it for another minute, just until it wilts slightly. Remove the skillet from the heat and fold in the finely chopped scallions.
4. In a small bowl, whisk together the soy sauce, roasted sesame oil, and sugar. Pour this mixture over the vegetable mix, stirring until all is well combined. Finally, add the panko breadcrumbs to help bind everything together.
5. Prepare your workspace by having a bowl of water nearby. Take a gyoza wrapper, and spoon 1 teaspoon of the filling onto the center. Brush a little water around the edge of the wrapper to help seal it.
6. Fold the wrapper over, pressing down to secure the edges tightly. Make sure the edges are well sealed and shape the dumpling to have a flat bottom. Cover them with plastic wrap to prevent them from drying out while you prepare the rest.
7. When you’re ready to cook, heat another tablespoon of canola oil in a large nonstick pan over medium-high heat. When the oil is shimmering, gently place the dumplings in, flat side down, ensuring they don’t touch each other. Fry for about 1 minute until the bottoms are golden brown.
8. Pour 1/4 cup of water into the pan and immediately cover with a tight-fitting lid. Reduce the heat to medium and let them steam for 3 minutes. This is where the magic happens!
9. After steaming, remove the lid and let the remaining water evaporate for about 1 minute, ensuring the bottoms stay crispy. Cut one dumpling open to check that the filling is cooked through.
10. Carefully transfer the potstickers to a plate. Wipe the pan clean with paper towels and repeat the cooking process until all the dumplings are done. Serve them with the dipping sauce you prepared earlier.

Ways to Adapt This Recipe

Adapting the Vegetable Potstickers to your tastes is easy! Here are some great tips to personalize your potstickers.

• Storage: Store leftover potstickers in an airtight container in the fridge for up to 3 days. They can be reheated in a pan for crispy results.
• Freezing: You can freeze uncooked potstickers. Place them in a single layer on a baking sheet, freeze until solid, then transfer them to a freezer bag. They can be cooked directly from frozen, adding a few extra minutes to the cooking time.
• Variations: Feel free to experiment with different vegetables or add ingredients like tofu for extra protein.
• Spicy kick: If you enjoy heat, incorporate some chili flakes or sriracha into the filling.
• Gluten-free option: Use rice paper or gluten-free wrappers if you need a gluten-free version of these potstickers.

How to Serve Vegetable Potstickers

Serving Vegetable Potstickers can be as creative as the recipe itself! Here are some ideas to enhance your dining experience:

• As an appetizer: Serve hot potstickers with a variety of dipping sauces like soy sauce or chili garlic sauce for guests to enjoy before the main meal.
• Light lunch: Pair them with a fresh salad or a warm soup for a light and satisfying lunch.
• Family dinner: Create a family-style dinner by serving a large platter of potstickers alongside rice and steamed vegetables.
• Pairing with beverages: These potstickers go well with light beverages like iced tea or sparkling water to balance the flavors.
• Seasonal touch: In colder months, serve with a warm dipping sauce and perhaps a side of hot soup to create a comforting meal.
• Storage tips: Leftover potstickers can be refrigerated. Reheat them in a hot pan for the best texture.

FAQ

Conclusion

Vegetable Potstickers are not just a dish; they’re an experience that brings people together. The beautiful blend of flavors and textures makes them a standout treat for any occasion. I encourage you to gather your loved ones, make these potstickers, and enjoy the process together. You won’t regret diving into these homemade dumplings—they are a delightful addition to your culinary repertoire!

Vegetable Potstickers

The ultimate comfort food, Vegetable Potstickers are crispy on the outside and filled with savory veggies. This easy weeknight dinner is perfect for sharing with family or friends. You won't want to miss out on making these delightful dumplings tonight!

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 5 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Dinner

Cuisine Asian

Servings 40 potstickers

Calories 220 kcal

Equipment

• Skillet
• Frying Pan
• Grater
• Chef's Knife
• Mixing Bowl
• Wooden Spoon
• Baking Sheet

Ingredients

  

• 1/2 cup Yellow onion finely chopped
• 1 cup Red bell pepper finely chopped
• 4 cloves Garlic minced
• 2 teaspoons Ginger grated
• 2 oz Button mushrooms finely chopped, stemmed
• 1 oz Cabbage shredded or finely chopped
• 3 scallions Chopped scallions finely chopped
• 1 tablespoon Sesame seeds roasted
• 1/4 cup Soy sauce
• 2 tablespoons Sesame oil roasted
• 1 tablespoon Sugar
• 1 1/2 cups Panko breadcrumbs
• 1 cup All-purpose flour for dusting
• 1 package Gyoza or wonton wrappers about 40-50
• 1 tablespoon Canola oil plus more as needed
• 1/4 cup Rice vinegar
• 1/4 cup Soy sauce
• 2 teaspoons Honey
• 2 teaspoons Chili garlic sauce
• 2 teaspoons Sesame oil
• 1 green onion Green onion minced
• 2 teaspoons Ginger minced
• 1 teaspoon Orange zest optional

Instructions

 

• Begin by heating a large skillet over medium-high heat, adding 1 tablespoon of canola oil. Once hot, toss in the yellow onion and sauté for 3 to 5 minutes until soft and translucent.
• Next, add the red bell pepper, garlic, ginger, and button mushrooms. Sauté for another 5 to 7 minutes until everything is lovely and tender.
• Stir in the shredded cabbage and cook it for another minute, just until it wilts slightly. Remove the skillet from the heat and fold in the finely chopped scallions.
• In a small bowl, whisk together the soy sauce, roasted sesame oil, and sugar. Pour this mixture over the vegetable mix, stirring until all is well combined. Finally, add the panko breadcrumbs.
• Have a bowl of water nearby. Take a gyoza wrapper, and spoon 1 teaspoon of the filling onto the center. Brush a little water around the edge of the wrapper to help seal it.
• Fold the wrapper over, pressing down to secure the edges tightly. Make sure the edges are well sealed and shape the dumpling to have a flat bottom.
• When you're ready to cook, heat another tablespoon of canola oil in a large nonstick pan over medium-high heat. When the oil is shimmering, gently place the dumplings in, flat side down, ensuring they don’t touch each other. Fry for about 1 minute until the bottoms are golden brown.
• Pour 1/4 cup of water into the pan and immediately cover with a tight-fitting lid. Reduce the heat to medium and let them steam for 3 minutes.
• After steaming, remove the lid and let the remaining water evaporate for about 1 minute. Cut one dumpling open to check that the filling is cooked through.
• Carefully transfer the potstickers to a plate. Wipe the pan clean with paper towels and repeat the cooking process until all the dumplings are done. Serve them with the dipping sauce you prepared earlier.

Notes

Storage: Leftover potstickers can be stored in an airtight container in the fridge for up to 3 days. Reheat in a pan for crispy results.

Freezing: You can freeze uncooked potstickers. Place them in a single layer on a baking sheet, freeze until solid, then transfer them to a freezer bag. They can be cooked directly from frozen, adding a few extra minutes to the cooking time.

Variations: Feel free to experiment with different vegetables or add ingredients like tofu for extra protein.

Spicy kick: If you enjoy heat, incorporate some chili flakes or sriracha into the filling.

Gluten-free option: Use rice paper or gluten-free wrappers for a gluten-free version of these potstickers.

Keyword Easy Potstickers Recipe, Homemade Dumplings, Vegetable Potstickers, Vegetarian Appetizers

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Meet Romina Scott

Welcome to my kitchen. I founded Recipes By Romina with a simple goal: to share the fresh, vibrant, and reliable flavors that I love most. I personally develop and approve every single dish on this site to ensure it is not only delicious but also easy for you to recreate at home. Whether you're looking for a quick weeknight dinner or a show-stopping dessert, I hope this recipe inspires you to grab an apron and get cooking!