Spring Vegetable Potstickers



Spring vegetable potstickers that are tasty and savory, with a mix of fresh vegetables and Asian flavors. You can eat these potstickers as a starter or as a main dish.

Ingredients:
  • 1 cup finely chopped napa cabbage
  • 1/2 cup shredded carrots
  • 1/2 cup chopped shiitake mushrooms
  • 1/4 cup chopped green onions
  • 1/4 cup chopped cilantro
  • 1 clove garlic, minced
  • 1 teaspoon grated ginger
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 package round dumpling wrappers
  • 2 tablespoons vegetable oil, divided
  • 1/2 cup water

Instructions:

In a large bowl, combine napa cabbage, shredded carrots, shiitake mushrooms, green onions, cilantro, garlic, and ginger

Add soy sauce and sesame oil to the vegetable mixture

Mix well to combine

Place a small spoonful of the vegetable filling in the center of a dumpling wrapper

Fold the wrapper in half to create a half-moon shape, then pinch and pleat the edges to seal the dumpling

Repeat with the remaining wrappers and filling

In a large non-stick skillet, heat 1 tablespoon of vegetable oil over medium-high heat

Place the dumplings in the skillet, ensuring they are not touching each other

Cook for 2-3 minutes or until the bottoms are golden brown

Pour 1/2 cup of water into the skillet and immediately cover with a lid

Reduce heat to low and let the dumplings steam for 8-10 minutes, or until the wrappers become translucent and the filling is cooked through

Remove the lid and let the dumplings cook for an additional 2-3 minutes, or until the water has evaporated, and the bottoms are crisp

Transfer the potstickers to a serving platter, crispy side up

Serve hot with soy sauce or your favorite dipping sauce


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