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Vegetable Potstickers

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Vegetable Potstickers are crispy on the outside, tender and flavorful on the inside, filled with shiitake mushrooms, cabbage, carrots, and water chestnuts. These delicious potstickers are a satisfying meatless meal or appetizer.

Ingredients

3 tablespoons vegetable oil, divided

1 cup diced shiitake mushrooms

2 shallots, minced

3 cups shredded green cabbage

2 carrots, peeled and grated

½ cup diced water chestnuts

½ cup chopped fresh cilantro leaves

1 large egg

3 cloves garlic, minced

1 tablespoon freshly grated ginger

1 ½ tablespoons reduced sodium soy sauce

1 tablespoon white vinegar

2 teaspoons sesame oil

Kosher salt and freshly ground black pepper, to taste

32 3-inch round wonton wrappers

Instructions

  1. Heat 1 tablespoon of vegetable oil in a medium skillet over medium-high heat. Add the diced shiitake mushrooms and minced shallots. Cook, stirring occasionally, until tender, about 3–4 minutes.
  2. Stir in the shredded cabbage and grated carrots and cook until the cabbage softens, about 3–5 minutes. Remove from heat and let the mixture cool completely.
  3. In a large bowl, combine the cooled mushroom mixture with diced water chestnuts, chopped cilantro, egg, minced garlic, grated ginger, soy sauce, white vinegar, and sesame oil. Season with kosher salt and freshly ground black pepper to taste.
  4. Place the wonton wrappers on a flat surface. Spoon about 1 tablespoon of the mushroom mixture into the center of each wrapper. Moisten the edges of the wrapper with water and fold over to form a half-moon. Pinch the edges to seal.
  5. Heat the remaining 2 tablespoons of vegetable oil in a large skillet over medium heat. Working in batches, add the potstickers in a single layer. Cook for 2–3 minutes, or until the bottoms begin to crisp and turn golden brown.
  6. Add ¼ cup of water to the pan, cover, and cook for another 3–5 minutes, until the liquid evaporates and the bottoms are crispy and golden.
  7. Transfer the potstickers to a serving platter and serve immediately with soy sauce or chili garlic sauce for dipping.

Notes

Freeze uncooked potstickers by arranging them in a single layer on a baking sheet, then transferring to freezer bags once frozen.

Substitute other mushrooms like button or cremini for a different flavor.

For a gluten-free version, use tamari sauce and gluten-free wonton wrappers.

Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.

Nutrition

Find it online: https://chocolatecoveredamy.com/vegetable-potstickers/