If I had known how easy potstickers were to make, I would have made them a long time ago. This recipe makes me feel like I’m eating at a nice restaurant, instead of sitting at home on a cold, dreary day in my sweatpants.
Potstickers can pretty much be filled with whatever your heart desires. I’ve even seen an apple pie potsticker recipe (which sounds amazing, by the way). I decided to go with fresh, lightly cooked vegetables in mine, paired with a spicy soy sauce and sriracha combination.
This recipe would work great as an appetizer but I also think it can stand on its own as a main dish. I figure if I’m going to put the time into making potstickers, I might as well eat a bunch. Plus, sometimes all I want to eat is a big pile of potstickers 🙂
- 1 tablespoon sesame oil, divided
- 1 teaspoon minced fresh ginger
- 1 clove garlic, minced
- 1 cup shelled fresh or frozen peas
- 1 cup shredded green cabbage
- 1 cup shredded carrots
- 1 cup chopped bean sprouts
- 25+ vegan potsticker or dumpling wrappers
- Green onions, for serving (optional)
- 2 tablespoons low-sodium soy sauce
- 1 1/2 tablespoons rice vinegar
- 1/2 - 1 1/2 tablespoons Sriracha (depending on desired heat level)
- Pinch of red pepper flakes
- Heat 1 1/2 teaspoons of the oil in a large sauce pan over medium heat. Add the ginger and garlic and cook until fragrant, about 2 minutes. Add the carrots, sprouts, peas, and cabbage to the pan. Sauté until the peas are bright green and the cabbage is slightly wilted, about 2 to 3 minutes. Season with salt and pepper, if desired and remove from the heat.
- Place about 2 teaspoons of the vegetable mixture in the center of each wrapper. Moisten half of the edges with a bit of water and fold the wrapper up, pinching shut as you go.
- Wipe out the sauce pan and heat the remaining 1 1/2 teaspoons oil on medium-low heat. Fry the potstickers in batches until they’re golden brown on both sides, about 1/2 to 1 minute per side. Add more oil to the pan as needed to fry all the potstickers.
- Whisk all of the dipping sauce ingredients together. Serve the potstickers hot, garnished with green onions if desired, and with the dip on the side.