Potstickers are “fried and steamed/simmered” dumplings made with round wrappers and stuffed with juicy fillings, traditionally it is made of pork and cabbage. I have used some healthy vegetable stuffing in here like cabbage, carrots, mushrooms, scallions etc., and flavored with ginger, garlic and soy. They are medium-sized dumplings, which are eaten in two to three bites served with a soy and rice vinegar dipping sauce.
The best thing about homemade potstickers is that they’re so easy to put together and you can completely customize the fillings. You can even add in your favorite veggies that you have on hand! And also you can even make a huge batch of potstickers ahead and store them in the freezer – that way you can indulge in your food cravings whenever you want. When you’re ready to eat, you can toss them right onto the skillet without thawing, although cooking time may take a little longer than usual.
What’s the difference between Dumplings and Potstickers??
They both are essentially the same only difference is that, the Dumplings are a delicate
What all you need for this recipe ??
VEGAN POTSTICKERS
Equipment
- Rolling Pin
- Skillet
- Mixing bowl
Ingredients
- 10 Wonton wrappers
For dumpling dough(if making at home)
- 1 cup All purpose flour
- ¼ cup Hot water
- ½ tsp Salt
For filling
- 1 cup Cabbage finely chopped
- ½ cup Carrots grated
- ⅓ cup Mushroom finely chopped
- 1 tsp Ginger minced
- 1 tsp Garlic minced
- Salt to taste
- 1 tbsp Soy sauce
- 2 tbsp Sesame oil
For making potstickers
- 2 tbsp Sesame oil
- 1 tbsp Sesame seeds
- ¾ cup Water
Instructions
For wonton wrappers(if you're making at home)
- Take a mixing bowl, add in All purpose flour, salt give a nice stir.
- Now add in hot water and stir it with a spoon and later bring the dough together with your palms.
- Add in more water as needed and knead the dough to a semi hard dough. Cover and let it rest for 30 min.
- Take the dough and divide into 10 equal parts and smooth out the balls and keep aside.
- Now roll out each ball to a 3.5 inch diameter circles and dust some flour on top and keep aside, cover it with a kitchen towel to hold in moisture.
- Repeat the same for remaining dough balls and keep aside until we make the filling.
Make the filling
- Heat a skillet add oil and once it's hot add in minced garlic, minced ginger and let it fry for a minute.
- Now add in chopped scallions, chopped cabbage, grated carrot, chopped mushrooms and fry them until they wilt down completely.
- Now add the seasonings salt and soy sauce and give it a good mix and cook for 2 min and transfer them to a plate to bring it down to room temperature.
Making potstickers
- Once the filling is completely cooled down, take a wonton wrapper and apply water at the edges and place the filling in the middle.
- Now carefully pinch the edges together and make sure they are completely sealed, else the filling may come out while cooking.
- Repeat for the remaining wrappers and keep aside on a plate.
- Heat the skillet, add oil and once it's hot add in sesame seeds and place the wontons carefully and cook them for 2 minutes on medium flame to get nice crisp bottom.
- Add in water and cover it immediately, cook for 8 minutes on medium flame.
- Serve hot with soy vinegar dipping sauce, schezwan sauce topped with scallions.
Notes
- I made the wrappers from scratch and you can completely avoid that hassle and use store bought wonton wrappers instead.
- You can play around with filling of your choice, like add in more vegetables like beans, broccoli etc.,
- Add in some minced tofu for some creaminess and mellower taste.
