Best Vegetarian Pot Stickers Recipes

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PERFECT POT STICKERS



Perfect Pot Stickers image

Homemade pot stickers are so versatile--you can fill them with anything you want and as full as you want. And the play between the crispy, crusty bottom, and the tender parts, makes for a truly unique dumpling. These are filled with ground pork, green onions, ginger, and cabbage.

Provided by Chef John

Categories     Appetizers and Snacks     Wraps and Rolls

Time 1h

Yield 6

Number Of Ingredients 16

1 pound ground pork
4 cloves minced garlic
½ cup finely chopped green onions
3 tablespoons very finely minced fresh ginger
2 tablespoons soy sauce
1 teaspoon soy sauce
1 teaspoon sesame oil
1 pinch cayenne pepper
1 ½ cups finely chopped green cabbage
2 ½ cups all-purpose flour
¾ teaspoon kosher salt
1 cup hot water, about 130 -150 F (55-65 C)
¼ cup seasoned rice vinegar
¼ cup soy sauce
6 tablespoons vegetable oil for frying, or as needed - divided
8 tablespoons water for steaming, divided

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.

Nutrition Facts : Calories 438.5 calories, Carbohydrate 46.2 g, Cholesterol 54.5 mg, Fat 18.8 g, Fiber 2.4 g, Protein 19.8 g, SaturatedFat 6.3 g, Sodium 1453.3 mg, Sugar 3.5 g

POT STICKERS (CHINESE DUMPLINGS)



Pot Stickers (Chinese Dumplings) image

I found this recipe somewhere online and made a few variations. It tastes just like something you would get in the restaurants.

Provided by jb41848

Categories     Pork

Time 30m

Yield 25-30 serving(s)

Number Of Ingredients 13

1 lb ground pork
2 chopped green onions
1 tablespoon soy sauce
2 teaspoons rice wine
1 teaspoon sesame oil
1 garlic clove, minced
1 egg, beaten
1 tablespoon cornstarch
1/4 teaspoon salt
1/4 teaspoon pepper
peanut oil
1 cup chicken broth, divided
25 -30 wonton skins

Steps:

  • Mix first 10 ingredients in a bowl.
  • Take a wonton wrapper and place 1 heaping teaspoon of filling in center.
  • Moisten edges with water, fold over and press to seal edges.
  • Add 3 tablespoons of Peanut Oil to a large skillet and saute until the bottoms are golden brown.
  • When golden brown, add 1/2 cup chicken broth, cover pan and simmer 8 minutes.
  • Remove from pan.
  • Reserve broth in a separate bowl and repeat process until all potstickers are cooked.
  • Keep warm on a plate covered.

PERFECT POTSTICKERS



Perfect Potstickers image

Provided by Alton Brown

Categories     appetizer

Time 1h10m

Yield 35 to 40 potstickers

Number Of Ingredients 15

1/2 pound ground pork
1/4 cup finely chopped scallions
2 tablespoons finely chopped red bell pepper
1 egg, lightly beaten
2 teaspoons ketchup
1 teaspoon yellow mustard
2 teaspoons Worcestershire sauce
1 teaspoon light brown sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
35 to 40 small wonton wrappers
Water, for sealing wontons
3 to 4 tablespoons vegetable oil, for frying
1 1/3 cups chicken stock, divided

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.

MEAT LOVERS' VEGAN POTSTICKERS



Meat Lovers' Vegan Potstickers image

I'm a meateater, but my girlfriend is vegan, so I created this recipe as something we could enjoy together. Using a meat substitute and bold flavors, even the most carnivorous of your guests won't guess these pot stickers are meatless, let alone vegan.

Provided by Adam Levermore

Categories     Main Dish Recipes     Dumpling Recipes

Time 28m

Yield 3

Number Of Ingredients 10

1 cup vegetarian beef crumbles
1 leaf napa cabbage, chopped
1 tablespoon soy sauce
1 green onion, diced
2 teaspoons chili garlic sauce
½ teaspoon sesame oil
salt and ground black pepper to taste
12 potsticker wrappers
2 tablespoons peanut oil
¼ cup water

Steps:

  • Mix vegetarian beef crumbles, napa cabbage, soy sauce, green onion, chili garlic sauce, sesame oil, salt, and pepper together in a bowl to make filling.
  • Place a spoonful of the filling in the center of each pot sticker wrapper. Brush edges of each wrapper with water; fold over to enclose filling. Squeeze edges and crimp together to seal.
  • Heat peanut oil in a nonstick skillet over medium-high heat. Place potstickers flat-side down in the skillet; cook until golden brown, about 3 minutes. Flip potstickers. Pour in 1/4 cup water; cover and simmer for 5 minutes. Remove the lid and continue cooking until water evaporates, about 5 minutes.

Nutrition Facts : Calories 227 calories, Carbohydrate 21.9 g, Cholesterol 2.9 mg, Fat 11.5 g, Fiber 2 g, Protein 8.6 g, SaturatedFat 1.7 g, Sodium 793 mg, Sugar 0.8 g

VEGETABLE POTSTICKERS



Vegetable Potstickers image

Meatless potstickers that taste even better than the meat-filled ones! PROMISE! And these taste 10000x better than the freezer-kind!

Provided by Chungah Rhee

Categories     appetizer

Yield 32 potstickers

Number Of Ingredients 15

3 tablespoons vegetable oil, divided
1 cup diced shiitake mushrooms
2 shallots, minced
3 cups shredded green cabbage
2 carrots, peeled and grated
1/2 cup diced water chestnuts
1/2 cup chopped fresh cilantro leaves
1 large egg
3 cloves garlic, minced
1 tablespoon freshly grated ginger
1 1/2 tablespoons reduced sodium soy sauce
1 tablespoon rice wine vinegar
2 teaspoons sesame oil
Kosher salt and freshly ground black pepper, to taste
32 (3-inch) round wonton wrappers

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.

BEST VEGETARIAN POT STICKERS



Best Vegetarian Pot Stickers image

If you like Chinese dumplings, these vegetarian pot stickers will blow your mind!! They are very easy to make (contrary to what people may think) and dumpling skins are available even in Western supermarket now. This recipe should use up one package of round dumpling skin and enough to serve a big crowd as appetizers. You can make these dumplings way ahead of time and defrost and pan-fry them just before serving. A recipe by Ming Tsai.

Provided by Izzy Knight

Categories     Vegetable

Time 1h30m

Yield 24 serving(s)

Number Of Ingredients 12

1 red onion, sliced
1 tablespoon minced ginger
1 cup sliced shiitake mushroom
1 cup white cabbage, shredded
1 cup carrot, shredded
1 cup chopped garlic sprouts or 1 cup chives
1 teaspoon white pepper
1 teaspoon sesame oil
1/4 cup chopped cilantro
1 package wonton skins, also called gyoza
salt
canola oil

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.

VEGETARIAN POTSTICKERS RECIPE BY TASTY



Vegetarian Potstickers Recipe by Tasty image

Here's what you need: oil, onion, ginger, garlic, mushroom, bell pepper, cabbage, carrot, salt, pepper, fresh cilantro, green onion, soy sauce, sesame oil, cooking sherry, sugar, wonton wrapper, oil, water, dipping sauce, soy sauce

Provided by Claire Nolan

Categories     Appetizers

Yield 6 servings

Number Of Ingredients 21

3 tablespoons oil
1 onion, finely diced
1 tablespoon ginger, minced
1 tablespoon garlic, minced
2 cups mushroom, finely diced
¼ cup bell pepper, finely diced
2 cups cabbage, shredded
2 cups carrot, shredded
salt, to taste
pepper, to taste
1 tablespoon fresh cilantro
1 cup green onion, finely chopped
2 tablespoons soy sauce
2 teaspoons sesame oil
3 tablespoons cooking sherry
1 teaspoon sugar
wonton wrapper
2 teaspoons oil
¼ cup water
dipping sauce
soy sauce

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!

Nutrition Facts : Calories 157 calories, Carbohydrate 15 grams, Fat 10 grams, Fiber 4 grams, Protein 3 grams, Sugar 7 grams

VEGETARIAN POT STICKERS



Vegetarian Pot Stickers image

Provided by Ming Tsai

Categories     appetizer

Time 1h30m

Yield 20 to 24

Number Of Ingredients 18

1 red onion sliced
1 tablespoon minced ginger
1 cup sliced shiitake mushrooms
1 cup white cabbage, shredded
1 cup carrots, shredded
1 cup chopped garlic chives or chives
1 teaspoon white pepper
1 teaspoon sesame oil
1/4 cup chopped cilantro
1 package round dumpling skins, also called gyoza (preferably twin dragon brand)
Salt to taste
Canola oil
Spicy Soy Dipping Sauce, recipe follows
1/3 cup thin soy sauce
1/3 cup rice wine vinegar
1/3 cup sliced scallions
1 teaspoon sesame oil
1 tablespoon sambal

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.

VEGETARIAN POTSTICKERS



Vegetarian Potstickers image

Follow this recipe for delicious vegetarian potstickers that are filled with mashed tofu and vegetables.

Provided by Rhonda Parkinson

Categories     Appetizer     Side Dish     Snack

Time 21m

Yield 6

Number Of Ingredients 12

1/2 pound firm tofu
1/2 cup finely shredded carrot
1/2 cup finely chopped bok choy
1/4 cup finely chopped water chestnuts
1/4 cup finely chopped bamboo shoots
1/4 cup finely chopped garlic chives
2 cloves garlic, peeled and minced
1 tablespoon dark soy sauce
1/2 teaspoon sesame oil
1/4 teaspoon salt
1 package potsticker or gyoza wrappers
2 tablespoons oil for frying the dumplings

Steps:

  • Drain the tofu, cut into cubes and mash. Wash and prepare the vegetables. Combine the tofu with the remainder of the ingredients and seasonings.
  • Lay out one of the gyoza wrappers in front of you. Dip your finger in the water and moisten the edges of the wrapper.
  • Place a heaping teaspoon of filling in the middle of the wrapper.
  • Fold the gyoza wrapper over the filling and pinch the edges to seal it shut. (You may want to use a cornstarch/water mixture to make this easier).
  • Heat 2 tablespoons oil in a large skillet or wok.When oil is ready, carefully add the dumplings and cook on high heat until golden brown (about 1 minute). Without turning the dumplings over, add 1/2 cup of water and cover. Cook for about 1 minute to cook the raw filling and then uncover and continue cooking until most of the liquid is absorbed.
  • Serve the potstickers with the burnt side on top, with potsticker dipping sauce or soy sauce mixed with minced ginger for dipping. More Potsticker Recipes Potstickers - includes a dough recipe Pork and Vegetable Dumplings - from Farina Kingsley Potstickers With Prawn and Cilantro Gyoza - Japanese Potstickers Ginger Dipping Sauce - this easy to make dip also goes very nicely with potstickers. Pork and Vegetable Dumplings

Nutrition Facts : Calories 98 kcal, Carbohydrate 11 g, Cholesterol 4 mg, Fiber 2 g, Protein 8 g, SaturatedFat 1 g, Sodium 181 mg, Fat 3 g, ServingSize Serves 4 to 6, UnsaturatedFat 2 g

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From hamariweb.com


MING TSAI VEGETARIAN POT STICKERS - ALL INFORMATION ABOUT ...
Best Vegetarian Pot Stickers Recipe - Food.com hot www.food.com. 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 …
From therecipes.info


VEGETARIAN POT STICKERS RECIPE - SHARE-RECIPES.NET
Best Vegetarian Pot Stickers Food.com Recipe . 1 hours ago This recipe should use up one package of round dumpling skin and enough to serve a big crowd as appetizers. … Sep 10, 2018 - If you like Chinese dumplings, these vegetarian pot stickers will blow your mind!! They are very easy to make (contrary to what people may think) and dumpling skins are available even in …
From share-recipes.net


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