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Vegetable Potstickers-Specials

Meatless potstickers that style even higher than the meat-filled ones! PROMISE! And these style 10000x higher than the freezer-kind!

Once I first made these, we recipe examined three sorts of potstickers.

A veggie one. A pork one. And a shrimp one.

And I’ve to say. I really preferred the veggie one one of the best.

Now you guys know I’m not a vegetarian – I’ll eat something and every thing. However these veggie potstickers have a lot occurring – from the garlicky mushrooms to the crunchy water chestnuts (greatest secret ingredient in a potsticker btw).

To be sincere, I didn’t even discover that this was really meatless!

So in the event you want a change in your potsticker rotation, or in the event you don’t eat a lot veggies in your every day weight loss plan like Mr. Ben does, these potstickers are undoubtedly the way in which to go.

I’ve already frozen about 5 batches to date! For Mr. Ben’s sake. Not mine.


  • Three tablespoons vegetable oil, divided
  • 1 cup diced shiitake mushrooms
  • 2 shallots, minced
  • Three cups shredded inexperienced cabbage
  • 2 carrots, peeled and grated
  • half of cup diced water chestnuts
  • half of cup chopped recent cilantro leaves
  • 1 massive egg
  • Three cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1 half of tablespoons lowered sodium soy sauce
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons sesame oil
  • Kosher salt and freshly floor black pepper, to style
  • 32 (3-inch) spherical wonton wrappers


    1. Warmth 1 tablespoon vegetable oil in a medium skillet over medium excessive warmth. Add mushrooms and shallots, and cook dinner, stirring often, till tender, about 3-Four minutes. Stir in cabbage and carrots till tender, about 3-5 minutes. Let cool fully.
    2. In a big bowl, mix mushroom combination, water chestnuts, cilantro, egg, garlic, ginger, soy sauce, rice wine vinegar and sesame oil; season with salt and pepper, to style.
    3. To assemble the potstickers, place wrappers on a piece floor. Spoon 1 tablespoon of the mushroom combination into the middle of every wrapper. Utilizing your finger, rub the perimeters of the wrappers with water. Fold the dough over the filling to create a half-moon form, pinching the perimeters to seal.
    4. Warmth remaining 2 tablespoons vegetable oil in a big skillet over medium warmth. Working in batches, add potstickers in a single layer and cook dinner till starting to crisp on the underside, about 2-Three minutes. Working shortly, add 1/Four cup water; cowl and cook dinner till liquid has evaporated and bottoms of dumplings are crisp and golden, about 3-5 minutes.
    5. Serve instantly.


  1. 5 stars
    OMG!!! My mouth is watering just looking at the pictures…They look so yummy. Gotta make these!!!

  2. 5 stars
    Vegetable Potstickers-Specials.I know that homemade Potstickers can sound scary, and you probably think these are too hard to do, but the truth is that it’s relatively easy and actually a little fun. We’re not even talking about the fact that these are a million times better and healthier than the freezing section!

    I personally think it is much better than minced vegetables, stuffing made potsticker. Vegetables add flavor and color, which is about my everything.

    I used mushrooms, cabbage, and carrots, but to be honest, it would be any mix of vegetables. Broccoli, Brussels sprouts and cabbage would be great. I seasoned the vegetables with a soy sauce and used a ton of ginger and sesame seeds to kick things a bit. Then I fried them in the pan and served with the most delicious sauce, because I think you can not serve potstickers without sauce. You just can’t.

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