The Pioneer Woman Tasty Kitchen
Profile Photo

Vegetable Potstickers

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

6
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Vegetable Potstickers! Better than those things you’ll fine in the freezer section of your grocery store!

Ingredients

  • FOR THE POTSTICKERS:
  • 2 Tablespoons Canola Oil, Plus More As Needed
  • ½ whole Yellow Onion, Finely Chopped
  • 1 whole Red Bell Pepper, Stem And Seeds Removed, Finely Chopped
  • 4 cloves Garlic, Minced
  • 2 teaspoons Grated Ginger
  • 2 packages (8 Oz Packages) Finely Chopped Button Mushrooms, Stemmed
  • 2 cups Finely Chopped Cabbage
  • 3 whole Scallions, Finely Chopped
  • ¼ cups Soy Sauce
  • 2 Tablespoons Roasted Sesame Oil
  • 1 Tablespoon Sugar
  • 1-½ cup Panko Bread Crumbs
  • 1 Tablespoon Toasted Seasame Seeds
  • 1 package (about 40-50 Per Package) Wonton Wrappers
  • Flour, For Dusting
  • FOR THE SAUCE:
  • ¼ cups Rice Vinegar
  • ¼ cups Soy Sauce
  • 2 teaspoons Honey
  • 2 teaspoons Chili Garlic Sauce
  • 2 teaspoons Sesame Oil
  • 1 whole Green Onion, Minced
  • 2 teaspoons Minced Ginger
  • 1 teaspoon Freshly Grated Orange Zest (optional)

Preparation

Heat a large skillet skillet to medium high heat and add a tablespoon of oil. Add the onion and saute it for 3-5 minutes until soft. Add the red bell pepper, garlic, ginger and mushrooms and saute for 5-7 minutes or until the veggies have softened. Add the cabbage and let the mixture cook for another minute. Remove from heat and stir in the green onions.

In a small bowl mix the soy sauce, roasted sesame oil, and sugar together and add it to the veggies. Stir until well combined and then add the panko breadcrumbs and sesame seeds.

Have a bowl of water close by and set your wonton wrappers on a work surface. Spoon 1 teaspoon of the filling onto each wonton skin. Brush a bit of the water all the edges of the dumpling skin. Fold over the wrapper and press to secure edges. Make sure edges are sealed tightly. Shape the dumpling so that it has a flat bottom and set on a baking sheet. Cover the finished dumplings loosely with plastic wrap so that they don’t dry out. Repeat with the remaining wrappers and filling.

When you are ready to cook, heat a large nonstick pan (one with a tight-fitting lid—you’ll use it later) with 1 tablespoon of cooking oil over medium-high heat. When the oil is hot, but not smoking, add a few of the dumplings, flat side down, not touching, into the pan. Let them fry for 1 minute until the bottoms are light golden brown. Pour 1/4 cup of water into the pan and immediately cover the pan with a tight fitting lid. Turn heat to medium and let the dumplings steam for 3 minutes. Open lid and let the remaining liquid cook off, about 1 minute. Cut into a dumpling to make sure that the filling is cooked through. Remove to plate, wipe the pan clean with paper towels (or wash) and repeat with remaining dumplings.

Serve with dipping sauce.

For the sauce: In a small bowl, stir together all dipping sauce ingredients.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Lemon Sun-dried Tomato Hummus and Goat Cheese Pesto Bites
Profile Photo by Taylor Kiser in Appetizers
These quick and easy bites feature creamy whipped goat cheese and...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 5 Level: Easy


Avocado, Mango and Black Bean Salsa Recipe
Profile Photo by Nora | Savory Nothings in Appetizers
This easy Avocado, Mango and Black Bean Salsa is full of...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Veggie Guacamole with Fresh Garlic and a Pinch of Lime
Profile Photo by Spirited Morgan @ Spirited and Then Some in Appetizers
Cilantro and lime steal the show in this delicious avocado and...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Intermediate


Spinach Artichoke Cheese Ball
Profile Photo by Steph | Flavor From Scratch in Appetizers
Delicious spin on a traditional cheese ball.
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 10 Level: Easy


Vegan Spring Bruschetta
Profile Photo by Tessa | Natural Comfort Kitchen in Appetizers
Make the most of colorful, short-lived spring produce with this pretty,...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy