Vegetable Potstickers
Servings 4
Equipment
- Large skillet
Ingredients
- 1 tbsp vegetable oil more as needed
- ½ small red onion diced
- 1 cup shitake mushrooms sliced
- 1 cup of white savoy cabbage chopped finely
- 1 cup of carrots shredded
- ¼ cup of chives chopped
- 1 tbsp fresh ginger minced
- 1 clove of garlic minced
- Sea salt and white pepper to taste
- 1 tsp sesame oil
- ¼ cup chopped cilantro
- 20 round gyoza wraps
- Olive oil cooking spray
- Water
Instructions
- Heat the oil in a large skillet over medium heat. Once it is hot, add the onion and mushrooms and cook for 3-4 minutes.
- Add the cabbage, carrots, chives, ginger, and garlic. Season with sea salt and white pepper, to taste, and cook for 2-3 minutes, stirring often. Taste and re-season if needed. Set aside to let it cool. Once the mixture has cooled, add the toasted sesame oil and cilantro, then mix well.
- Spread the potsticker wraps out onto a piece of parchment paper.
- Scoop a small teaspoon of filling onto the center of each wrap.
- Wet the top of each potsticker wrap with a baster brush dipped in water.
- Fold the potsticker in half to create a moon shape, and pinch shut with 3 to 4 pleats along the side. Really make sure they are sealed, so the filling doesn't fall out. Repeat this process until all the mixture is used up.
- Heat a large nonstick skillet coated with cooking spray over medium-high heat. Once the pan is HOT add the potstickers, and cook until the bottoms are browned, about 3 minutes.
- Add ¼ cup of water and immediately cover with a lid to steam the potstickers. Carefully watch the potstickers until the water evaporates, so the bottoms get crispy again and stick to the skillet.
- Serve immediately with dipping sauce. Enjoy.