Don’t these Vegetable Potstickers look amazing and extremely fancy?
They are totally NOT.
In fact, this creation was made with leftovers I had in my fridge and with the helping hands of my sweet 6 year old daugther! Just check out how easy they are!
So as I was saying, these little potstickers were a way to use up leftovers I had in my produce draw that were getting to be past their prime.
I had about 1 cup of leftover shredded cabbage and carrots that I had used to top my Pork Carnitas with, 2 green onions, and 1/2 cup broccoli. I also had half a package of wonton wrappers leftover from my Mini Taco Cups.
Hating to waste food, I thought the best way to revive the cabbage and broccoli was to saute it with some Asian flavors and a bit of defrosted edamame. It seemed to me the perfect combination to stuff inside the remaining wontons.
This is when my daughter came into help.
Getting Kids Into the Kitchen
Potstickers seem quite difficult to craft, and you may think that it would be the absolute worst time to invite your child to help you in the kitchen.
However, I disagree.
First of all, there are many steps that your child can help you with besides wrapping the wonton. They can “paint” the edges with water to seal the wontons or they can place a teaspoon of filling into the center of each wonton. You can even have your child cut the green onions with kitchen sheers for the filling.
I decided, that these little potstickers did not have to look perfect and let my little girl help with the entire process. She was beyond tickled that she made them herself and proudly told our family at the dinner table.
And how could she not love them (or at least try them) after her hard work in the kitchen?
My Challenge to You
Pull up a stool and put those little hands to work. Clean out your fridge and create something that you will not only enjoy eating together as a family, but will enjoy the memory of working together as well.
- 2 teaspoons sesame oil (substitute with canola if needed)
- 1 cup shredded cabbage with carrots (or coleslaw mix)
- ½ cup defrosted edamame
- ½ cup chopped fresh broccoli (or leftover steamed broccoli)
- ¼ cup chopped green onions (2-3 stalks)
- 1 tsp freshly grated ginger
- 1 garlic clove, minced
- 1 (10 ounce) package of wonton wrappers
- 2 tablespoons hosin sauce
- 1 tablespoon low sodium soy sauce
- 1 tablespoon rice wine vinegar
- ½ teaspoon garlic powder
- Start by heating the oil in a large skillet or wok over high heat. Add the cabbage, edamame, broccoli, onions, ginger, and minced garlic. Saute for 3-4 minutes until vegetables start to wilt.
- Prepare a steamer basket by spraying lightly with oil. Find a pot that will fit the steamer in it and fill with a few inches of water, being sure that the water does not come in contact with the steamer itself. Bring the water to a boil.
- Place 1 teaspoon of vegetable mixture in the center of each wonton. Using a pastry brush or your fingers, wet down the outer edges of the wonton wrapper and fold in half, making a triangle shape. Slightly fold down the pointed edges to seal the wonton fully making the potsticker look almost like a moon.
- Place the completed wontons into the steamer basket (this took me 2 rounds of filling the basket--you need to give the wontons room to steam). Place the lid of the steamer basket on and turn the heat to medium. Steam the wontons for 6-8 minutes.
- Serve with Dipping Sauce: Mix the hoisin sauce, soy sauce, vinegar, and garlic powder together.
*In the recipe I called for an entire package of wonton wrappers, but I said that I only had 1/2 a package. The filling was more than enough to fill an entire batch of wrappers and I just used the leftover filling to top for rice for lunch for myself.
*Use whatever vegetables you like. You can use napa cabbage, kale, peppers, onions, peas, etc. Just use the same quantities.