How To: Chinese Vegetable Potstickers
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizer
Serves: 40-50
Ingredients
  • 1 tablespoon olive oil
  • ¼ sweet white onion, diced
  • 4 large garlic cloves, minced
  • 1 inch piece of ginger, minced
  • 4 oz sliced mushrooms, diced
  • 3 cups of cabbage, diced
  • 2 cups of broccoli, diced (1 small crown)
  • 4 green onion stalks, chopped
  • ¼ cup soy sauce
  • ½ block firm tofu, crumbled
  • 1 package dumpling wrappers (about 40-50)
Instructions
Potsticker Filling
  1. Begin by chopping everything into tiny pieces so that you will have a great variety of flavors in each dumpling.
  2. In a large pan, begin cooking the white onion, garlic, and ginger with olive oil on medium until fragrant and beginning to stick to the pan (about 4 minutes).
  3. Add the rest of the chopped vegetables and the soy sauce and cook them for 5-7 minutes until the mixture is soft and there is no extra liquid at the bottom of the pan. It should have shrunk to half its size.
  4. Add in the crumbled tofu and mix well. Take the mixture off the stove and let it cool slightly.
Potsticker Assembly
  1. When you are ready to assemble your potstickers, have an oiled baking tray nearby for the prepared dumplings to sit on.
  2. Take one dumpling wrapper and put 1 tablespoon of the veggie and tofu mixture into the middle of it. Using your fingers, pinch two edges of the dumpling wrapper together and then keep that hand there while the other pleats each side of the dumpling two to three times to seal in the filling.
Cooking Potstickers
  1. To cook them, add a bit of oil to a small pan and heat on medium for a minute.
  2. Add 4-7 potstickers at a time and fry for one minute in the oil. The bottoms should be browned.
  3. Add about a ¼ cup of water into the pan (beware of the spray) and cover quickly to let the potstickers steam for 3 minutes.
  4. Uncover the pan and let them continue cooking until there is no liquid left. Serve hot.
Notes
If you'd like to freeze your potstickers, cook the filling and assemble them without cooking. Lay the uncooked potstickers flat on a plate in the freezer until frozen, and then pop them into a freezer bag.
Recipe by Uproot Kitchen at https://uprootkitchen.com/2014/01/28/how-to-chinese-vegetable-potstickers/