Spring Vegetable Potstickers Food

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.

BEST 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 hot with soy sauce and vinegar for dipping.

VEGETABLE POTSTICKERS

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

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!

SHRIMP AND VEGETABLE POTSTICKERS

Steps:

• In large skillet or a wok heat the vegetable oil until hot. Add the shrimp, onion, carrot, cabbage and mushrooms and quickly stir fry while combining the ingredients. Add the pepper flakes, sesame oil, soy sauce, vinegar and sugar, adjust the seasoning and pour out onto a cookie sheet to cool. When the mixture is cool, begin making the potstickers. Lay out one wonton, brush the edge with water and put 1 teaspoon of the filling into the middle of the wonton. Fold the edge over on the diagonal to form a packet. Trim the edges to eliminate any square corners. Dust the finished potstickers with a light coating of cornstarch to prevent sticking before cooking. Potstickers may be frozen at this point.
• Using a bamboo steamer over a wok or pot, heat 1 cup of water to a boil. Place the potstickers in the oiled steamer basket and steam them until the dough becomes translucent, about 3 minutes. Remove from the basket and proceed to the skillet cooking process.
• Heat a non-stick skillet with 3 tablespoons vegetable oil. When the pan is hot, add enough potstickers to cover the bottom of the pan, but do not crowd them. Cook both sides until well browned and crisp. Continue in this manner until all of the potstickers are cooked. Keep them warm in a low oven while finishing the last batches. Serve with sweet mustard dip.
• Sweet mustard dip:
• Combine water, honey, vinegar, soy and mustard in a saucepan over low heat. Cook for 3 to 4 minutes to blend the flavors. Remove from the heat, let cool for several minutes until just warm and serve with potstickers.

POT STICKERS AND STEAMED VEGETABLES

Steps:

• Fill a large saucepan with 1 inch of water and fit with a steamer basket (or fill a large skillet with ½ inch of water). Bring the water to a boil.
• Place the pot stickers in the basket (or skillet), cover, and steam for 4 minutes.
• Add the snap peas, carrots, and water chestnuts. (Substitute stir fry vegetables for the snap peas and carrots, if desired.) Cover pot and steam until the pot stickers are cooked through and the vegetables are tender, 4 to 6 minutes.
• Meanwhile, in a small bowl, combine the soy sauce, sesame oil, and optional honey.
• Add hot cooked white rice to bowls, if desired.
• Divide the bean sprouts among bowls and top with the pot stickers and vegetables. (If substituting bamboo shoots, you might add them to the pot while the vegetables steam.).
• Sprinkle with the peanuts and scallions. Serve with the sauce.

VEGETARIAN POTSTICKERS RECIPE BY TASTY

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!