Stuffed with seasoned vegetables, steamed to tender perfection, and served with a delicious dipping sauce, these potstickers make eating your vegetable FUN!
2teaspoonssesame oilsubstitute with canola if needed
3cupsbroccoli slawor shredded cabbage
½cupshitake mushroomsdiced
½cupdefrosted edamame
¼cupchopped green onions
1teaspoonfreshly grated ginger
1garlic cloveminced
2teaspoonslow sodium soy sauce
2teaspoonsrice wine vinegar
32wonton wrappers
2tablespoonscanola oilONLY if pan frying
Instructions
Start by heating the oil in a large skillet or wok over high heat. Add the broccoli slaw, mushrooms, edamame, onions, ginger, and minced garlic. Saute for 3-4 minutes until vegetables start to wilt.
Add in soy sauce and rice wine vinegar and stir well. Turn off heat.
Prepare a steamer basket by spraying lightly with oil or lining with parchment paper. 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.
Using a pastry brush or your fingers, wet down the outer edges of the wonton wrapper. Place 1 teaspoon of vegetable mixture in the center of each wonton. Fold the wonton wrapper in half, making a triangle shape. Bring the edges of the long side of the triangle together.
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.
To Pan-Fry Potstickers
Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Add potstickers in a single layer (you will need to cook potstickers in batches) and cook until the postickers form a crispy bottomed layer, about 2-3 minutes. Add ¼ cup water and immediately cover the pan. Cook until liquid has evaporated and bottoms of potstickers are crisp and golden, about 3-4 minutes.
Video
Notes
I find it is best to cover the potstickers with a damp cloth or paper towel and to work on a damp towel to keep them from drying out.Change out the vegetables for anything you have. You are looking for about 4 cups total of vegetables. Leftover potstickers can be stored in the refrigerator for up to 3 days and can be steamed or pan-fried to reheat. If you would like your potstickers to be a bit on the sweeter side, add 2 teaspoons of honey to the vegetable mixture.If you like things on the spicier side, add in a teaspoon or two of sambal oelek or hot sauce. To keep your Potstickers lower in sodium, omit soy sauce from filling or use low-sodium soy sauce.If you would like to add meat to the potsticker filling, brown ground meat (like chicken, turkey, or pork) and then mix with the sauteed veggies.