Vegetable Pot Stickers Food

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.

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!

VEGETARIAN POT STICKERS WITH HOMEMADE DUMPLING WRAPPERS

Steps:

• Make the hot water dough: In a stand mixer fitted with a dough hook attachment, combine the flour, salt and two-thirds of the boiling water. Mix on medium speed while slowly adding the remaining water until well mixed and a ball is formed and the dough is not too hot to handle, 3 to 5 minutes. Sprinkle with a little flour if it gets too wet.
• On a floured surface, knead the dough until it becomes a smooth, elastic ball. Place back in the bowl and cover with a damp cloth. Allow to rest for at least 1 hour.
• Make the dumpling wrappers: Working on a floured surface with floured hands, roll out the dough to form a long 'noodle', 1-inch in diameter. Cut 1/2-inch pieces and turn them over so the cut sides are facing up. Flatten with your palm and roll out thin using a rolling pin. The dumpling wrapper should end up about 3 inches in diameter.
• Make the vegetarian filling: Heat the oil in a wok or large saute pan over medium-high heat, then saute the onions and season with a pinch of salt and 1 teaspoon white pepper. Add the ginger and mushrooms and saute 1 to 2 minutes. Add the cabbage, carrots and chives and season to taste. When the mixture is soft, place in a colander to drain. Add the cilantro and sesame oil when mixture is cooled. Check for seasoning.
• Make the dumplings: Place a small mound of filling in the middle of the wrapper. (Be very careful not to touch the edges with the filling as this will impede proper sealing of the dumplings. Nothing is worse than dumplings breaking during cooking.) Lightly brush the top half edge with water and fold the wrapper in half to form a half moon shape. Starting on one end fold/pinch the wrapper tightly together. Proceed with this fold/pinch method until the dumpling is completely sealed. There will be approximately 7 to 10 folds per dumpling. Rest the dumplings with the folded edges straight up.
• Cook the dumplings: In a nonstick saute pan coated well with 1 tablespoon oil, place the pot stickers flat side down, turn the heat to medium-high and cook until the bottom is browned. Have pan cover ready, add 1/4 inch of water to the bottom of the pan and cover immediately. Be careful, the liquid will splatter! The water will steam the pot stickers. Check them in 5 minutes as more water may be needed. (Ideally, you add about 1/4 inch layer of liquid, depending on the size of the pan.) The trick here is that once the dumplings are firm and fully cooked the water will evaporate and the bottoms will crisp-up again. You can listen to the point no water is left, that is when you can take the lid off.
• Make the dim sum dipper: Combining all ingredients in a small bowl and mix well. Serve with the pot stickers.

PERFECT POT STICKERS

Steps:

• Place ground pork, green onions, garlic, ginger, 2 tablespoon plus 1 teaspoon soy sauce, sesame oil, and cayenne in a mixing bowl. Top with chopped green cabbage. Mix with fork until thoroughly combined. Tamp down lightly; cover with plastic. Refrigerate until chilled, about an hour.
• Place flour and kosher salt in a mixing bowl. Slowly pour in hot water. Stir with a wooden spoon until mixture forms a shaggy dough. Flour your hands and transfer dough to a work surface. Knead dough until it becomes smooth and elastic. If dough seems too sticky, sprinkle with a bit more flour, about 3 to 5 minutes. Wrap dough ball in plastic, and let it rest about 30 minutes.
• When dough has rested, divide into 4 equal pieces. Cover 3 pieces with a dish cloth while you work the first piece. Roll into a small log about the thickness of a thumb, about 3/4 inch. Divide each log into 6 equal pieces. Roll each piece into a thin 3 1/2-inch circle on a lightly floured surface to form the pot sticker wrappers. Repeat with the remaining dough pieces.
• Lightly moisten the edges of a wrapper with your wet finger. Place a small scoop of the ground pork mixture onto the center of a wrapper. Fold up the 2 sides and pinch together in the center. Pinch together the remaining edges, forming "pleats" along one side. Tap the pot sticker on the work surface to slightly flatten the bottom; form a slight curve in it so it stands upright in the pan. Transfer to a well-floured plate. Repeat with remaining dough and filling.
• Mix together seasoned rice vinegar and soy sauce in a small mixing bowl for the dipping sauce.
• Heat oil in skillet over medium-high heat. Place about 6 or 7 pot stickers in the hot oil, flat side down. Cook until bottoms are golden brown, about 2 minutes. Drizzle in water and quickly cover the pan; steam for 3 minutes. Uncover; reduce heat to medium. Continue cooking until water evaporates and bottoms are browned and crunchy, 1 or 2 minutes. Transfer to a warm serving dish. Repeat with remaining pot stickers. Serve with dipping sauce.

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 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 with dipping sauce.
• Combine all.

VEGGIE POTSTICKERS

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

PERFECT POTSTICKERS

Steps:

• Preheat oven to 200 degrees F.
• Combine the first 11 ingredients in a medium-size mixing bowl (pork through cayenne). Set aside.
• To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush 2 of the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the pork mixture in the center of the wrapper. Fold over, seal edges, and shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.
• Heat a 12-inch saute pan over medium heat. Brush with vegetable oil once hot. Add 8 to 10 potstickers at a time to the pan and cook for 2 minutes, without touching. Once the 2 minutes are up, gently add 1/3 cup chicken stock to the pan, turn the heat down to low, cover, and cook for another 2 minutes. Remove wontons to a heatproof platter and place in the warm oven. Clean the pan in between batches by pouring in water and allowing the pan to deglaze. Repeat until all the wontons are cooked. Serve immediately.

VEGETABLE POT STICKERS

Steps:

• To prepare the pot stickers: Peel the onion, cut it in half, then cut it into thin slices. Cut the ends off the mushroom stems, discard, and cut the mushrooms into thin slices.
• Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the onion, mushrooms, ginger, and cabbage and cook, stirring frequently, for 10 minutes, or until the cabbage is soft. Season with salt and pepper.
• Lay a wonton wrapper on a work surface, dip your finger in water, and wet the entire edge of the wrapper. Place a small spoonful of the cabbage mixture in the center and fold the wrapper in half to enclose the mixture. Firmly press the edges to seal, and just before you seal it completely, push gently around the filling to remove any air pockets. Repeat the process with the remaining ingredients. Lay the finished pot stickers on a baking sheet, keeping them separate so they don't stick together.
• Bring a large pot of salted water to a boil. Carefully lower a few of the pot stickers into the water using a slotted spoon and cook for 2 to 3 minutes, or until they float to the top. Remove the pot stickers with the slotted spoon and place on the baking sheet.
• Heat the remaining 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Place some of the pot stickers in the pan in a single layer and cook for 2 to 3 minutes, or until golden brown on one side, then transfer to a serving plate and repeat the process with the remaining pot stickers.
• To prepare the sauce: Trim the green onions, discarding the ends, and cut the white and about 1 inch of the green part into thin slices. Place the soy sauce, rice vinegar, and canola oil in a small bowl and stir well. Sprinkle with the green onions.
• Serve the pot stickers hot, with the sauce alongside.
• food trivia
• Ancient Romans celebrated the medicinal qualities of cabbage. They believed that it should be eaten raw with vinegar. (Can you say coleslaw?) They also liked to make a poultice of raw cabbage paste, place it in a cabbage leaf, and wrap it around an inflamed area to reduce the discomfort. Maybe this worked because it smelled so bad people forgot about the pain.

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 POT STICKERS

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.