VEGETABLE POT STICKERS
Asian hot vegetable appetizers- ready in less than an hour!
Provided by Betty Crocker Kitchens
Categories Appetizer
Yield 10
Number Of Ingredients 10
Steps:
- Heat 3/4 cup of the broth to boiling in 10-inch nonstick skillet over medium-high heat. Stir in onion, celery, cabbage, mushrooms, gingerroot, and garlic. Cook 5 to 8 minutes, stirring frequently and adding more broth if vegetables begin to stick, until vegetables are tender; remove from heat. Stir in soy sauce and sesame oil. Remove vegetable mixture from skillet. Wipe out skillet.
- Brush edges of 1 wonton skin with water. Place 1 heaping teaspoon vegetable mixture on center of skin. Fold skin in half over filling and pinch edges to seal. Make creases in sealed edges to form pleats on one side of each pot sticker. Repeat with remaining wonton skins and vegetable mixture.
- Spray skillet with cooking spray; heat skillet over medium heat. Cook pot stickers in skillet, pleated sides up, about 1 minute or until bottoms are light brown. Add remaining 3/4 cup broth. Cover and cook 5 to 8 minutes or until most of liquid is absorbed.
Nutrition Facts : Calories 25, Carbohydrate 5 g, Cholesterol 5 mg, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 70 mg
BEST VEGETARIAN POT STICKERS
If you like Chinese dumplings, these vegetarian pot stickers will blow your mind!! They are very easy to make (contrary to what people may think) and dumpling skins are available even in Western supermarket now. This recipe should use up one package of round dumpling skin and enough to serve a big crowd as appetizers. You can make these dumplings way ahead of time and defrost and pan-fry them just before serving. A recipe by Ming Tsai.
Provided by Izzy Knight
Categories Vegetable
Time 1h30m
Yield 24 serving(s)
Number Of Ingredients 12
Steps:
- In a wok or large saute pan, add a little oil and saute onions and ginger.
- Add the mushrooms and stir.
- Add the cabbage, carrots and chives.
- Season.
- When mixture is soft, place in colander to drain.
- Add the sesame oil and cilantro when mixture is cooled.
- Check for seasoning.
- Using the gyoza skins, make half moon dumplings keeping the bottom flat.
- In a hot non-stick pan, coat with oil and place dumplings.
- When bottom gets brown, add 1/4 cup of water and immediately cover.
- This will steam the dumplings.
- Carefully watch the dumplings and completely evaporate the water so that the bottom gets crispy again and sticks to the pot.
- Serve hot with soy sauce and vinegar for dipping.
PERFECT POT STICKERS
Homemade pot stickers are so versatile--you can fill them with anything you want and as full as you want. And the play between the crispy, crusty bottom, and the tender parts, makes for a truly unique dumpling. These are filled with ground pork, green onions, ginger, and cabbage.
Provided by Chef John
Categories Appetizers and Snacks Wraps and Rolls
Time 1h
Yield 6
Number Of Ingredients 16
Steps:
- Place ground pork, green onions, garlic, ginger, 2 tablespoon plus 1 teaspoon soy sauce, sesame oil, and cayenne in a mixing bowl. Top with chopped green cabbage. Mix with fork until thoroughly combined. Tamp down lightly; cover with plastic. Refrigerate until chilled, about an hour.
- Place flour and kosher salt in a mixing bowl. Slowly pour in hot water. Stir with a wooden spoon until mixture forms a shaggy dough. Flour your hands and transfer dough to a work surface. Knead dough until it becomes smooth and elastic. If dough seems too sticky, sprinkle with a bit more flour, about 3 to 5 minutes. Wrap dough ball in plastic, and let it rest about 30 minutes.
- When dough has rested, divide into 4 equal pieces. Cover 3 pieces with a dish cloth while you work the first piece. Roll into a small log about the thickness of a thumb, about 3/4 inch. Divide each log into 6 equal pieces. Roll each piece into a thin 3 1/2-inch circle on a lightly floured surface to form the pot sticker wrappers. Repeat with the remaining dough pieces.
- Lightly moisten the edges of a wrapper with your wet finger. Place a small scoop of the ground pork mixture onto the center of a wrapper. Fold up the 2 sides and pinch together in the center. Pinch together the remaining edges, forming "pleats" along one side. Tap the pot sticker on the work surface to slightly flatten the bottom; form a slight curve in it so it stands upright in the pan. Transfer to a well-floured plate. Repeat with remaining dough and filling.
- Mix together seasoned rice vinegar and soy sauce in a small mixing bowl for the dipping sauce.
- Heat oil in skillet over medium-high heat. Place about 6 or 7 pot stickers in the hot oil, flat side down. Cook until bottoms are golden brown, about 2 minutes. Drizzle in water and quickly cover the pan; steam for 3 minutes. Uncover; reduce heat to medium. Continue cooking until water evaporates and bottoms are browned and crunchy, 1 or 2 minutes. Transfer to a warm serving dish. Repeat with remaining pot stickers. Serve with dipping sauce.
Nutrition Facts : Calories 438.5 calories, Carbohydrate 46.2 g, Cholesterol 54.5 mg, Fat 18.8 g, Fiber 2.4 g, Protein 19.8 g, SaturatedFat 6.3 g, Sodium 1453.3 mg, Sugar 3.5 g
VEGETARIAN POTSTICKERS RECIPE BY TASTY
Here's what you need: oil, onion, ginger, garlic, mushroom, bell pepper, cabbage, carrot, salt, pepper, fresh cilantro, green onion, soy sauce, sesame oil, cooking sherry, sugar, wonton wrapper, oil, water, dipping sauce, soy sauce
Provided by Claire Nolan
Categories Appetizers
Yield 6 servings
Number Of Ingredients 21
Steps:
- Heat oil in a deep pan or wok over medium heat and cook onions, ginger, and garlic until onions are translucent.
- Add mushrooms and bell peppers to the pan. Cook until mushrooms are soft.
- Add cabbage, carrots, salt, and pepper. Cook for another 3-4 minutes and remove from heat. Set aside to cool completely.
- Once mixture is cool, add cilantro, green onions, soy sauce, sesame oil, cooking sherry, and sugar. Mix well.
- Place a spoonful of the mixture onto a wonton wrapper. Dip your finger in water and run it around the edge of the dough.
- Fold in half and pinch together, pleating the dough as you go.
- Heat more oil in a large skillet and place dumplings in the oil. Cook for 3-4 minutes or until a crust has started to form on the bottom. Pour the water in the pan and cover with a lid. Steam for 6-8 minutes, remove the lid and remove from the pan.
- Enjoy!
Nutrition Facts : Calories 157 calories, Carbohydrate 15 grams, Fat 10 grams, Fiber 4 grams, Protein 3 grams, Sugar 7 grams
VEGETARIAN POT STICKERS
Steps:
- In a wok or large saute pan, add a little oil and saute onions and ginger. Add the mushrooms and stir. Add the cabbage, carrots and chives. Season. When mixture is soft, place in colander to drain. Add the sesame oil and cilantro when mixture is cooled. Check for seasoning. Using the gyoza skins, make half moon dumplings keeping the bottom flat. In a hot non-stick pan, coat with oil and place dumplings. When bottom gets brown, add 1/4 cup of water and immediately cover. This will steam the dumplings. Carefully watch the dumplings and completely evaporate the water so that the bottom gets crispy again and sticks to the pot.
- Serve with dipping sauce.
- Combine all.
VEGETABLE POTSTICKERS
These easy-to-make dumplings make for a great appetizer, side or even a snack.
Provided by Valerie Bertinelli
Categories appetizer,Asian,Fry,herbs,snack,vegetables
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Toss the cabbage with 1/4 teaspoon salt and let stand for 10 minutes. Add the cilantro, ginger, sesame oil, scallions and garlic and stir to combine.
- Fill a small bowl with water. Lay a gyoza wrapper on a work surface and spoon a scant tablespoon of the cabbage mixture into the center. Moisten a finger with water and rub it along the edge of the wrapper. Fold the wrapper over to make a triangle or half-moon shape, then seal with your fingers, trying to push out any air as you go. Repeat with the remaining wrappers and filling.
- Heat the oil in a large nonstick skillet over medium-high heat until hot. Arrange the potstickers in the skillet in concentric circles and cook until the bottoms are light golden, about 2 minutes. Carefully add 1/4 cup water to the pan; cover and cook until the liquid has evaporated, the wrapper dough is tender, and the undersides of the potstickers are golden brown, about 6 minutes.
- Transfer the potstickers to a serving platter, crispy-side up, and serve with ponzu sauce.
VEGETABLE POTSTICKERS
Meatless potstickers that taste even better than the meat-filled ones! PROMISE! And these taste 10000x better than the freezer-kind!
Provided by Chungah Rhee
Categories appetizer
Yield 32 potstickers
Number Of Ingredients 15
Steps:
- Heat 1 tablespoon vegetable oil in a medium skillet over medium high heat. Add mushrooms and shallots, and cook, stirring occasionally, until tender, about 3-4 minutes. Stir in cabbage and carrots until tender, about 3-5 minutes. Let cool completely. In a large bowl, combine mushroom mixture, water chestnuts, cilantro, egg, garlic, ginger, soy sauce, rice wine vinegar and sesame oil; season with salt and pepper, to taste. To assemble the potstickers, place wrappers on a work surface. Spoon 1 tablespoon of the mushroom mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal.* Heat remaining 2 tablespoons vegetable oil in a large skillet over medium heat. Working in batches, add potstickers in a single layer and cook until beginning to crisp on the bottom, about 2-3 minutes. Working quickly, add 1/4 cup water; cover and cook until liquid has evaporated and bottoms of dumplings are crisp and golden, about 3-5 minutes. Serve immediately.
SPRING VEGETABLE POTSTICKERS RECIPE BY TASTY
Here's what you need: oil, medium yellow onion, ginger, garlic, asparagus, frozen peas, shredded carrot, green cabbage, salt, pepper, fresh spinach, fresh chives, soy sauce, sesame oil, rice vinegar, low sodium soy sauce, garlic, ginger, green onion, sesame oil, crushed red pepper flake, gyoza wrappers, oil, water
Provided by Chris Salicrup
Categories Appetizers
Yield 24 pot stickers
Number Of Ingredients 24
Steps:
- Make the dipping sauce: in a medium bowl, add the rice vinegar, soy sauce, garlic, ginger, green onions, sesame oil, and crushed red pepper flakes and whisk to combine.
- Heat oil in a large pan or wok over medium heat. When the oil is shimmering, add the onion, ginger, and garlic. Cook until the onion is translucent, stirring occasionally, about 4 minutes.
- Add the asparagus, carrots, peas, and cabbage, and stir. Season with salt and pepper, and cook for 3-4 minutes, until the vegetables are softened.
- Add the spinach and cook until wilted. Remove the filling from the heat and transfer to a large bowl to cool to room temperature.
- Once the filling is cooled, add the chives, soy sauce, and sesame oil, and stir until well combined.
- Place 1 tablespoon of the vegetable mixture onto a gyoza wrapper. Dip your finger in water and run it around the edge of the wrapper.
- Fold in half and pinch together, pleating the dough as you go.
- Heat 1 tablespoon of oil in a large skillet over low heat and add the dumplings. Cook for 3-4 minutes, until a crust starts to form on the bottom. Pour ¼ cup (60 ml) of water in the pan and cover with a lid. Steam for 6-8 minutes, then remove the dumplings from the pan.
- Repeat with the remaining dumplings.
- Enjoy!
Nutrition Facts : Calories 363 calories, Carbohydrate 67 grams, Fat 5 grams, Fiber 3 grams, Protein 9 grams, Sugar 4 grams
More about "vegetable potstickers recipes"
VEGETABLE POTSTICKERS! - HALF BAKED HARVEST
From halfbakedharvest.com
PORK AND VEGGIE POTSTICKERS | FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
POTSTICKERS - DAMN DELICIOUS
From damndelicious.net
VEGETABLE POTSTICKERS - FOODCHANNEL.COM
From foodchannel.com
VEGETABLE POT STICKER SOUP RECIPE (VEGETARIAN, GLUTEN FREE ...
From theherbeevore.com
EASY ASIAN POTSTICKERS RECIPE - THE WANDERLUST KITCHEN
From thewanderlustkitchen.com
VEGETABLE POTSTICKERS WITH PONZU SAUCE - FORK IN THE KITCHEN
From forkinthekitchen.com
CHINESE VEGETARIAN POTSTICKER RECIPE WITH TOFU
From thespruceeats.com
VEGETABLE POTSTICKERS – THE CHUTNEY LIFE
From thechutneylife.com
VEGETABLE DUMPLINGS (VEGAN GYOZA / POTSTICKERS) - BIANCA ...
From biancazapatka.com
VEGETABLE POTSTICKERS | FOR THE LOVE OF COOKING
From fortheloveofcooking.net
ULTIMATE VEGGIE POTSTICKERS RECIPE - SUPERMAN COOKS
From supermancooks.com
DELICIOUS VEGETABLE POTSTICKERS WITH SOY GARLIC SAUCE
From bistromd.com
EASY VEGETARIAN POTSTICKERS RECIPE - MAMA LIKES TO COOK
From mamalikestocook.com
VEGGIE POTSTICKERS RECIPE - RUCHISKITCHEN
From ruchiskitchen.com
10 EASY WAYS TO TURN FROZEN POTSTICKERS INTO WEEKNIGHT ...
From thekitchn.com
WHAT TO SERVE WITH POTSTICKERS: 14 TASTY SIDE DISHES FOR …
From lacademie.com
VEGETABLE DUMPLINGS - THE WOKS OF LIFE
From thewoksoflife.com
POT STICKERS WITH VEGETABLES & STIR-FRY SAUCE | WEGMANS
From shop.wegmans.com
POTSTICKER & VEGETABLE STIR-FRY RECIPE | EATINGWELL
From eatingwell.com
EASY VEGETABLE POTSTICKERS - CRUNCHY CREAMY SWEET
From crunchycreamysweet.com
POTSTICKER AND VEGETABLE STIR FRY | FITNESS BLENDER
From fitnessblender.com
SPRING VEGETABLE POTSTICKERS – SMITTEN KITCHEN
From smittenkitchen.com
COOKING WITH KIDS: CHICKEN AND VEGETABLE POTSTICKERS
From hellowonderful.co
EASY & HOMEMADE VEGETABLE POTSTICKERS
From abrightmoment.com
VEGETABLE POTSTICKERS
From more.ctv.ca
VEGETABLE POTSTICKERS RECIPE
From crecipe.com
EASY HOMEMADE VEGETABLE POTSTICKERS | A MIND "FULL" MOM
From amindfullmom.com
HOMEMADE VEGETABLE POTSTICKERS WITH RED CABBAGE AND MUSHROOMS
From mondomulia.com
HOW TO MAKE POTSTICKERS | PORK + VEGGIE | MANDY OLIVE CO.
From mandyolive.com
VEGETABLE POTSTICKERS RECIPE (VEGAN) | COOK CLICK N DEVOUR!!!
From cookclickndevour.com
PERFECT POTSTICKERS. MEAT AND VEGETABLE DUMPLING RECIPE.
From sammywongskitchen.com
HOMEMADE VEGETABLE POTSTICKERS OR DUMPLINGS (VEGAN RECIPE ...
From thefoodietakesflight.com
VEGGIE POTSTICKERS WITH SPICY DIPPING SAUCE — MOLLY YEH
From mynameisyeh.com
PORK POTSTICKERS WITH STEP-BY-STEP PHOTOS | EAT, LITTLE BIRD
From eatlittlebird.com
HOMEMADE VEGETABLE POTSTICKERS WITH TOASTED SESAME HONEY ...
From halfbakedharvest.com
VEGETABLE POTSTICKERS - VALERIE BERTINELLI
From valeriebertinelli.com
VEGETABLE POTSTICKERS | RECIPE IN 2022 | POTSTICKERS ...
From pinterest.ca
QUICK POTSTICKER STIR FRY (USING FROZEN POTSTICKER/DUMPLING)
From easycookingwithmolly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love