Veggie Potstickers are little bites of happiness that the whole family can enjoy.
Potstickers (or dumplings, as I most often refer to them) are a favorite here at superman cooks. We’ve been known to make a meal of them, or just pop a few in the skillet as an appetizer or snack. As someone who used to rely on take out to enjoy these perfect bites, I was blown away when Keith began making our own versions at home. I was pleasantly surprised to discover that it wasn’t that difficult. “Dumpling making” soon became a family activity for us; it’s a great bonding experience and a fun way to personalize your meals.
These Ultimate Veggie Potstickers are Keith’s tried and true, go-to recipe for vegetarian guests and carnivores alike. They’re stock full of yummy veggies and packed with robust flavor. I also like the texture and crunch that vegetables give these dumplings. They are so satisfying and good for you too!
We whole-heartedly recommend a Potsticker Party for you and your friends and family. It is a great way to involve kids in the preparation of food, and it leaves everyone with a sense of satisfaction, having created these cute little works of art customized to suit each person’s taste.
Vegetables of any kind work here, but this recipe is the combination that our family most enjoys. We especially like to combine veggie potstickers with pork or chicken versions, to create a well-rounded meal with diverse flavor. Dip them in your choice of sauce, pop them in your mouth, and prepare to be amazed.
- For the Filling:
- 1 C Napa cabbage (chopped)
- 1 C Red cabbage (chopped)
- ¼ C Chopped mushroom
- ¼ C Finely chopped Red Pepper
- ¼ C Finely chopped green onion
- 2 Tbsp vegetable oil
- 20 5 inch wonton wrappers
- For the Sauce:
- ¼ C sweet chili sauce
- ¼ C soy sauce
- 2 Tsp peanut butter
- 1 Tbsp rice vinegar
- 1 Tsp chopped garlic
- 1 Tbsp honey
- 1 Tsp sesame seeds
- Heat oil in medium skillet and add all ingredients for the filling. Cook for 2-3 minutes over medium heat.
- Allow to cool while preparing sauce:
- In a medium bowl, combine all ingredients for the sauce and stir to combine.
- Once vegetable mixture has cooled, it is time to stuff wonton wrappers.
- Use about 1 Tbsp of mix and place in middle of wonton wrapper and dip your finger in water and run it along the outside edge of the wrap and fold over to seal the dumpling.
- Continue until all dumplings have been made.
- To cook from this state:
- Heat 2 Tbsp oil in large sauté pan and place 6-8 dumplings in pan over medium high heat. Cook for 3-4 minutes, flipping once in the process.
- Grab a lid that will fit tightly over pan and add 2 tbsp water. Cover and reduce heat to medium and allow dumplings to steam for 4-5 minutes.
- Remove from heat and place on serving plate.
- Use sauce to drizzle over and dip dumplings in.
- Dumplings can be frozen for up to a month.
- To cook from frozen: use the same method, however cook in oil for 4-6 minutes then add water, cover and cook 6-8 minutes.
I love potstickers, but don’t make them frequently due to the faff. I’ve also never made veggie versions before, but they look delicious so I might have to give them a try!
Thanks so much Matt!! They really aren’t hard… and the result is totally worth the effort! Let us know if you are able to try them. We would love to hear how they turn out!