Homemade Veggie Potstickers Recipe
Prep Time:
20 minutes
Cook Time:
45 minutes
Servings:
4 Servings
Ingredients
  • 3 shallots
  • 2-inch ginger root, divided
  • ½ green cabbage
  • 5 garlic cloves, divided
  • 7 large shiitake mushrooms
  • 4 scallions, divided
  • 1 8-ounce can water chestnuts
  • 3 tablespoons oil, divided
  • 1 cup shredded carrots
  • 1 cup frozen peas
  • ¼ cup, plus 2 tablespoons soy sauce, divided
  • 1 teaspoon sesame oil
  • 16 egg roll wrappers or Gyoza wrappers
  • 1 cup water
  • ¼ cup rice vinegar
  • ½ teaspoon red pepper flakes
Directions
  1. Dice the shallots, grate the ginger, slice the cabbage, mince 3 of the garlic cloves, remove the stems and dice the mushrooms, scallions, and water chestnuts.
  2. Heat 1 tablespoon of the oil in a large frying pan over medium-high heat. Add the shallots, 2 teaspoons of the ginger, and the garlic. Cook for 5 minutes, then add the cabbage and mushrooms, and cook for 10 minutes on medium heat.
  3. Then, add the water chestnuts, carrots, and peas, and cook for about 3 minutes, or until the peas are warmed through. Transfer the mixture to a bowl, and add 2 tablespoons of soy sauce, the sesame oil, and half of the scallions.
  4. While the filling is cooking, prepare the wrappers. If you are using a square wrapper, place a bowl that is almost as big as the square upside down on the wrapper. Then, take a sharp paring knife, and trace around the bowl to create a round wrapper. If you have purchased round wrappers, you can skip this step.
  5. Place about 2 tablespoons of the vegetable mixture in the center of the wrapper. Wet the edge of the wrapper with water, fold the wrapper's edge over to create a half moon, then pinch to seal, and pleat the edges tightly.
  6. Heat 1 tablespoon of oil in a large frying pan over medium-high heat. Once hot, add 5 to 6 potstickers, or however many will fit in your pan. Lower the heat to low, and cook for 4 minutes. Then, add 3 to 4 tablespoons of water to the pan, cover, and steam the potstickers for 8 minutes. Repeat the process with the remaining potstickers.
  7. While those are cooking, make the sauce by combining the remaining ¼ cup soy sauce, rice vinegar, the remaining ginger, 2 crushed garlic cloves, the remaining scallions, and the red pepper flakes. Serve the potstickers with the sauce.