Vegetable Dumplings (Potstickers) Recipe

Vegetable Dumplings (Potstickers) Recipe

These pan-fried vegetable dumplings, also known as potstickers, are filled with a flavorful medley of vegetables and spices. They’re crispy on the outside, tender inside, and perfect for dipping in a savory sauce!

Ingredients

For the Filling:

• 2 cups (200g) finely shredded green cabbage
• 1/2 teaspoon salt
• 1 cup (150g) shredded carrots
• 1/2 cup (50g) finely chopped shiitake mushrooms (fresh or rehydrated)
• 1/2 cup (50g) finely chopped green onions
• 1/2 cup (50g) finely chopped water chestnuts (optional)
• 2 teaspoons soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon grated ginger
• 1 garlic clove, minced
• 1/4 teaspoon white pepper (or black pepper)

For the Dumplings:

• 40 round dumpling wrappers (store-bought or homemade)
• Small bowl of water for sealing

For Cooking:

• 2 tablespoons vegetable oil (for pan-frying)
• 1/2 cup (120ml) water (for steaming)

For the Dipping Sauce:

• 1/4 cup (60ml) soy sauce
• 2 tablespoons rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon chili oil or chili flakes (optional)
• 1 teaspoon honey or sugar (optional)

Instructions

1. Prepare the Filling:

1. In a bowl, toss the shredded cabbage with salt. Let it sit for 10 minutes, then squeeze out the excess water.
2. Combine the cabbage with carrots, mushrooms, green onions, water chestnuts, soy sauce, sesame oil, ginger, garlic, and pepper in a large bowl. Mix well.

2. Assemble the Dumplings:

1. Place a dumpling wrapper on a clean surface. Spoon about 1 teaspoon of filling into the center.
2. Dip your finger in water and wet the edges of the wrapper. Fold the wrapper in half over the filling and press to seal.
3. Pleat the edges if desired, or leave them simply sealed. Repeat with the remaining wrappers and filling.

3. Cook the Dumplings (Potsticker Method):

1. Heat 1 tablespoon of vegetable oil in a nonstick skillet over medium-high heat. Arrange dumplings in a single layer, flat side down, and cook until the bottoms are golden brown, about 2-3 minutes.
2. Add 1/4 cup of water to the pan and immediately cover with a lid. Reduce the heat to medium and steam the dumplings until the water evaporates, about 5-6 minutes.
3. Remove the lid and let the dumplings cook for another minute to crisp up the bottoms.

4. Prepare the Dipping Sauce:

1. Mix all the dipping sauce ingredients in a small bowl. Adjust seasoning to taste.

5. Serve:

• Transfer the cooked dumplings to a plate and serve hot with the dipping sauce on the side.

Tips

• Vegetable Variations: Substitute or add spinach, napa cabbage, or zucchini for a twist.
• Freezing: Arrange uncooked dumplings on a baking sheet and freeze until firm. Transfer to a freezer bag for up to 3 months. Cook directly from frozen, adding a few extra minutes to the steaming time.
• Steaming Only: If you prefer steamed dumplings, cook them in a bamboo or metal steamer lined with parchment paper or cabbage leaves for 8-10 minutes.

These homemade vegetable potstickers are a delicious appetizer or main dish that everyone will love. Enjoy making (and eating) these irresistible bites! 🥟✨