Vegetable Potstickers
Stuffed with a customizable vegetable filling and then steamed or pan-fried to perfection, these potstickers are better tasting than your favorite restaurant and make eating vegetables fun and tasty!
Servings: 6
Ingredients
- 2 teaspoons sesame oil substitute with canola if needed
- 3 cups broccoli slaw or shredded cabbage
- ½ cup shitake mushrooms diced
- ½ cup frozen shelled edamame defrosted
- ¼ cup chopped green onions
- 1 teaspoon freshly grated ginger
- 1 clove garlic minced
- 2 teaspoons low-sodium soy sauce
- 2 teaspoons rice wine vinegar
- 32 wonton wrappers
- 2 tablespoons canola oil ONLY 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.
- 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.
To Steam Potstickers
- 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.
- 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.
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 potstickers 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
Vegetable Options: Change out the vegetables for anything you have. You are looking for about 4 cups total of vegetables.
Leftovers: Leftover potstickers can be stored in the refrigerator for up to 3 days and can be steamed or pan-fried to reheat.
Make it sweeter: If you would like your potstickers to be a bit on the sweeter side, add 2 teaspoons of honey to the vegetable mixture.
Make it Spicier: If you like things on the spicier side, add in a teaspoon or two of sambal oelek or hot sauce.
Add Meat: 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.
Nutrition
Calories: 41kcal | Carbohydrates: 4g | Protein: 2g | Fat: 2g | Sodium: 102mg | Potassium: 111mg | Fiber: 1g | Vitamin A: 100IU | Vitamin C: 12.8mg | Calcium: 19mg | Iron: 0.6mg
