Vegetable Potstickers

Vegetable Potstickers are filled with a savory blend of cabbage, carrots, water chestnut. Serve with a spicy soy dipping sauce.

Course Appetizer

Cuisine Asian

Keyword gyoza, potstickers, Vegetarian

Prep Time 20

Cook Time 20

Servings

Calories 45kcal

Ingredients

Vegetable Potstickers

3 tablespoons canola oil divided
1 1/2 cups shredded cabbage
1/2 cup shredded carrots
1 cup mushrooms diced
1/2 yellow onion diced
1/2 cup water chestnuts diced
6 cloves garlic minced
1 tablespoon soy sauce
2 teaspoons rice vinegar
1 teaspoon sesame oil
3 green onions diced
1/4 teaspoon sugar
salt to taste
30 gyoza wrappers
1/2 cup water

Dipping Sauce

3 tablespoons soy sauce
1 tablespoon distilled vinegar
1 teaspoon chili garlic sauce

Instructions

Heat 2 tablespoons oil in a large skillet over medium heat. Add cabbage, carrots, mushrooms, onion, water chestnuts, garlic and ginger. Cook just until the vegetable start to soften and release their water.
Add in soy sauce, rice vinegar, sesame oil and sugar. Mix well. Add in green onions and salt to taste.
To make a potsticker, place 1 tablespoon of filling in the center of a gyoza wrapper.
Dip your finger in a bowl filled with water and run it along the edge of the wrapper. Fold over and pinch closed. Repeat with remaining filling and wrappers. This will make about 30 potstickers.
To cook, heat a remaining tablespoon of oil in a skillet or wok over medium-high heat. Place pot stickers in the skillet and fry 2 minutes or until bottoms are golden brown. Pour in water, cover and cook 5-7 minutes or until water is absorbed.
Whisk together ingredients for dipping sauce and serve.

Notes

When you add the water to the pan, it will splatter a bit so be careful. I like to hold the lid over the top as I pour in the water to prevent the oil from splattering back on me.

Nutrition information for estimation purposes only.

Nutrition