Veggie Potstickers

Potstickers make any day into a delicious one.

After all, they’re the perfect combination of a crisp bottom and a steamed and chewy top.

By making them at home, you can use fresh ingredients and experiment with a variety of flavors and fillings.

Plus, the process of folding each dumpling can be very relaxing. I find that it gives me time to really connect with the meal and turn it into more of an experience.

Don’t get intimidated by the process!

Trust me, these potstickers are far easier than they may seem. After your first few folds you’ll be hooked.

The recipe below features a mix of umami flavors from browned onions and mushrooms paired with the bright and fresh taste of cilantro and ginger.

You can choose from a variety of protein fillings. But for this recipe, we used tofu and a mix of other veggies.

By using pre-made gyoza wrappers, found in most grocery stores, you can prep the filling ahead and have a batch of your very own potstickers, even as a weekday meal!

And remember: don’t stress the folding process. No matter how you fold them, they will be delicious!

Tips:

1. Enjoy the process of folding and try a variety of folding methods. There is no one right way to fold a potsticker. The goal is to have a good seal so that they don’t open while cooking. You also want to give them a slight crescent shape so that they stand in the pan while cooking.
2. There are two main types of tofu: Chinese and Japanese style. The Chinese style is often sold in the refrigerator section of the grocery store in a plastic tub and it is filled with water. The Japanese style, silken, is shelf stable and comes in a small box. Most grocery stores will sell the silken tofu on a shelf in the Asian food section. Either style works for this recipe, but the Chinese style will be more firm and cook to more “meaty” than the silken tofu. For this recipe we used the Chinese style tofu.

 

Print Recipe

Veggie Potstickers

 

 

Prep Time1 hour hr 30 minutes mins

Cook Time7 minutes mins

Total Time1 hour hr 37 minutes mins

 

Course: Appetizer

Keyword: Homemade Veggie Potstickers

Servings: 40

Calories: 29kcal

Ingredients

• 1/2 medium cabbage
• 8 ounces baby bella mushrooms
• 14 ounces firm tofu see Tips
• 1 medium onion
• 2 cloves garlic
• 2 medium carrots
• 1/2 cup chopped cilantro
• 1 tablespoon minced ginger
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon corn starch
• 3 tablespoons water

Instructions

Filling Instructions

• The night before, transfer your gyoza wrappers from your freezer to your refrigerator. Often they are sold in the freezer section of the grocery store. If you purchased them in the refrigerator section you can skip this step.
• Keeping the ingredients separated: chop the cabbage into small pieces, chop the mushrooms, shred the carrots, mince the garlic and onion, mince the cilantro. Set aside.
• In a measuring cup or small bowl, whisk together the ginger, soy sauce, sesame oil, corn starch. Set aside.
• Heat a large frying pan or wok and add the mushrooms. Cook while stirring for 3-4 minutes. They should start to brown and you should notice they have had the liquid cooked out.
• Add the onion and garlic. Cook while stirring for 3-4 minutes until the onion starts to brown. Add 1 tablespoon of water at a time if they are sticking to the pan.
• Crumble the tofu into the pan. Cook until the water is gone, stirring occasionally. This step takes about 5 minutes, but you want to cook the water out so that your potsticker filling isn't too wet.
• Add the cabbage and toss to combine. Cook for 3 minutes or until it changes color to a vibrant green and the leaves look soft. Add the soy sauce mixture and toss to combine.
• Turn off the heat and add the shredded carrots and the cilantro. Mix until all ingredients are evenly distributed. Let cool for 30 minutes or refrigerate overnight.

Folding Instructions

• Line a baking sheet with parchment paper and set aside.
• Fill a small bowl with cool water.
• Open the package of gyoza so that the top will still close or use a dish towel to cover the wrappers so that they don’t dry out between use.
• Dip one half of the wrapper in the water then place the wrapper in your non-dominate hand. Scoop 1-2 tablespoons of filling into the center.
• Close your hand so that the center of both sides of the round wrapper touches. Starting on either the right or left of the center, fold a small section of one side of the wrapper over and pinch it so that it connects with the center. Do the same just below that fold. Then repeat on the other side of the wrapper. Press the folds so that the potsticker is completely sealed.
• Place the folded potsticker on the parchment lined baking sheet and repeat the process until you have used all of the filling or the wrappers.

Cooking Instructions

• Heat a non-stick frying pan and add 1-2 teaspoons of high heat oil like canola or avocado oil. Place the potstickers into the pan and let the bottoms fry for 1 minute.
• Cover the pan but give yourself a 1 inch opening. Pour 1/2 cup water into the pan and immediately cover. It will splatter some so it’s important to add the water quickly and then cover it.
• Cook until no water remains in the pan. Roughly 4-5 minutes. Remove cover and let cook for 1 minute more. Turn off heat and remove the potstickers from the pan.
• Place the potstickers in a single layer on a large serving plate and enjoy! Serve with a light soy sauce for dipping or a sweet chili sauce.

Notes

Notes:

 

• These potstickers are best enjoyed fresh. However, they are delicious as a leftover lunch the following day.
• The uncooked potstickers can be frozen and then cooked while still frozen.

Nutrient information provided using Lose It! App

 

The following nutrition information includes only what is listed in the ingredients. The amount of oil used for frying is not included, because depending on the number of potstickers you fit into the pan the nutrition information will change.

 

Servings 40 | 29 Calories per Serving

 

0.6 grams fat, 41.2 mg sodium, 4.8 grams carb, 0.5 grams fiber, 0.8 grams sugar, and 1.5 grams protein. 

 

Typically potstickers are served alongside other meal items. If you are enjoying this recipe as a main dish, 8 is a filling amount and is only 230 calories.