VEGGIE POTSTICKERS
Provided by Dave Lieberman
Categories appetizer
Time 1h15m
Yield 24 potstickers
Number Of Ingredients 16
Steps:
- Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the leeks and garlic and cook until leeks begin to soften, about 3 to 4 minutes. Add the cabbage, vinegar, soy sauce, and ginger and cook, stirring, until cabbage is soft, about 3 to 4 minutes more. Remove from the heat and stir in the carrot. Allow the filling to cool.
- Transfer cabbage mixture to a mixing bowl and work together until fully incorporated. Keep refrigerated until ready to use.
- To make the potstickers, lay a wonton wrapper on the work surface and put about 1 tablespoon of the filling in the center. Dip your finger in a little water and wet the edges of the wonton wrapper; this will help the potsticker seal when cooking. Bring the outside edges of the wonton wrapper together over the filling and press it together to form a pouch. Continue with the remaining wrappers and filling.
- To cook the potstickers, heat the remaining oil in a very large skillet over high heat. Place all of the potstickers upright in the pan and cook, without disturbing them, until browned on the bottom, about 1 to 2 minutes. Add 1/2 cup water to the pan and immediately cover. Allow the potstickers to steam for about 3 minutes, then remove the skillet lid. Continue cooking until the water is completely evaporated.
- Transfer to a platter and serve with the dipping sauce.
- Stir all ingredients together in a small bowl until sugar is dissolved. Refrigerate until ready to serve.
- Yield: about 1/3 cup
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.
VEGETABLE POTSTICKERS
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.
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
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.
VEGGIE POT STICKERS
Make and share this Veggie Pot Stickers recipe from Food.com.
Provided by Sharon123
Categories Vegetable
Time 45m
Yield 24 potstickers
Number Of Ingredients 16
Steps:
- Heat 2 tablespoons of veg. oil in a large nonstick skillet over medium high heat. Add the leeks, garlic and mushrooms and cook until leeks begin to soften, about 3-4 minutes. Add the cabbage, vinegar, soy sauce, and ginger and cook, stirring, until cabbage is soft, about 3-4 minutes more. Remove from the heat and stir in the carrot. Allow the filling to cool.
- Transfer cabbage mixture to a mixing bowl and work together until fully incorporated. Keep refrigerated until ready to use.
- To make the potstickers, lay a wonton wrapper on the work surface and put about 1 tablespoon of the filling in the center. Dip your finger in a little water and wet the edges of the wonton wrapper; this will help the potsticker seal when cooking. Bring the outside edges of the wonton wrapper together over the filling and press it together to form a pouch. Continue with the remaining wrappers and filling.
- To cook the potstickers, heat the remaining oil in a very large skillet over medium heat. Place all of the potstickers upright in the pan and cook, without disturbing them, until browned on the bottom, about 1 to 2 minutes. Add 1/2 cup water to the pan and immediately cover. Allow the potstickers to steam for about 3 minutes, then remove the skillet lid. Continue cooking until the water is completely evaporated.
- Transfer to a platter and serve with the dipping sauce. Enjoy!
- Dipping Sauce:.
- Stir all ingredients together in a small bowl until sugar is dissolved. Refrigerate until ready to serve.
- Yield: about 1/3 cup.
Nutrition Facts : Calories 46, Fat 1.9, SaturatedFat 0.3, Cholesterol 0.7, Sodium 244, Carbohydrate 5.9, Fiber 0.3, Sugar 0.5, Protein 1.3
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
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.
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