Easy Veggie Pot Stickers Recipe
Potstickers are one of my favorites, but they are so delicate, I have been hesitate to try to make them at home. I recently decided to give it a try and although I had two or three that fell apart on me (learned quickly to use more water for sealing the edges) they turned out wonderfully. My favorite part was how easy it is to adapt to the vegetables my family likes. Below is a basic recipe and guide. Feel free to add other vegetables or even ground or shredded pork or chicken if you prefer a meat version. I made this version super quick and easy by using what I refer to as “cheat” items.
Note: If you don’t want to shred the cabbage by hand, it is easy to grab the pre-shredded bags in your produce department for a negligible amount.
Veggie Pot Stickers Recipe
- 1 Package Wonton Wrappers (typically sold near where the Tofu and other refrigerated vegetarian products are in your grocery)
- 4 Cups Shredded Cabbage
- 1 Cup Shredded or Julienned Carrots
- 1 Small Onion Sliced Thin
- 2 Teaspoons Minced Garlic
- 2 Teaspoons Ground Ginger
- ¼ Cup Low Sodium Soy Sauce (or Bragg’s Liquid Amino’s)
- ½ Cup Water
- Salt & Pepper to Taste
In large skillet cook shredded cabbage, carrots and garlic in ½ cup water until cooked through. Cabbage will shrink considerably. This takes 5-7 minutes on medium high heat. Once cooked through, ad in ginger, soy and salt and pepper to taste. If you want, add mushrooms or even sprouts, ground meat, etc. It can be cooked as needed or added in at this point.
On a clean surface place single wontons as pictured. Brush edges with a sprinkle of water to moisten. Spoon approximately 2 teaspoons of cabbage mixture into middle of wonton. Fold over to form a triangular shape as shown. Repeat this until all cabbage has been used. (Excess wontons can be stored for 1-2 weeks as long as sealed in air tight bag/container). Pinch edges together to form a seal.
Cook in top tray of rice steamer for 10 minutes. If no steamer available, heat ½ cup water in bottom of medium to large non-stick skillet and allow to cook for 7-8 minutes turning over at the 3-4 minute mark. This must be done in a non-stick skillet and additional water may need to be added throughout if cooking multiple batches.