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Vegetable Potstickers!

These Vegetable Potstickers are packed with flavor! Crispy on the outside and filled with a savory mix of fresh vegetables.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Appetizer
Cuisine: Asian
Keyword: Dumplings, Homemade, Vegetarian
Servings: 4 servings

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 (about 8 pkgs)
  • 1 ounce shredded cabbage or 2 cups finely chopped cabbage
  • 3 pieces 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
  • 1 cup all-purpose flour for dusting
  • 1 package gyoza or wonton wrappers (about 40-50)
  • 1 tablespoon canola oil plus more as needed

Instructions

  • In a large mixing bowl, combine the finely chopped yellow onion, red bell pepper, minced garlic, grated ginger, chopped mushrooms, shredded cabbage, scallions, and roasted sesame seeds. Mix well.
  • Pour in the soy sauce, roasted sesame oil, and sugar. Stir until everything is evenly coated. Then, fold in the panko breadcrumbs to help bind the filling.
  • Take a gyoza or wonton wrapper and place about a tablespoon of the filling in the center. Use your finger to wet the edges of the wrapper with a little water. Fold the wrapper in half to create a half-moon shape and pinch the edges to seal. You can also create pleats for a traditional look.
  • Heat a tablespoon of canola oil in a non-stick skillet over medium-high heat. Once hot, add the potstickers in a single layer, making sure not to overcrowd the pan. Fry for about 2-3 minutes until the bottoms are golden brown.
  • After the bottoms are golden, carefully add about 1/4 cup of water to the skillet and cover immediately. Allow them to steam for about 5-7 minutes, or until the water has evaporated and the potstickers are cooked through.
  • Remove the lid and let the potstickers cook for another minute to re-crisp the bottoms. Serve them hot with the dipping sauce for an unforgettable flavor experience.

Equipment

  • Mixing Bowl
  • Rolling Pin
  • Frying pan
  • Spoon or spatula
  • Steamer Basket

Notes

  • Feel free to customize the filling with seasonal vegetables.
  • These potstickers can be frozen for up to 3 months.
  • For a baked version, preheat oven to 425°F and bake for 15-20 minutes.