some friends hosted an asian-themed dinner party last week with kung pao chicken as the main dish. i was in charge of bringing an appetizer, + thought i’d stay on the asian track to keep the flavors cohesive. i had bookmarked these vegetarian pot stickers a while ago + knew this was the perfect time to try ’em!
with the party a couple of hours away, i ran to the store to pick up the ingredients only to find, hmm, no dumpling skins. i didn’t have enough time to hit up a second store, so i just grabbed wonton wrappers + decided to run with it. luckily, they turned out wonderfully even with the slight adaptation.
the savory vegetables + seasonings work perfectly with the delicate dumpling skins or wonton wrappers. to add a bit of heat, try the spicy soy dipping sauce listed below the recipe. i made that to accompany them for the dinner party, although when i ate more the next day (+ photographed ’em) i just served them with my beloved sriracha. they were so tasty that i then made another dozen + froze ’em, so i’ll get my fix whenever i’m craving a healthy, tasty, little asian snacker.
vegetarian pot stickers
makes 20-24 pot stickers or about 34 wontons, adapted from ming tsai
ingredients
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 oildirections
in a wok or large saute pan, add a little oil + saute onions + ginger. add the mushrooms + stir. add the cabbage, carrots + chives. season. when mixture is soft, place in colander to drain. add the sesame oil + cilantro when mixture is cooled. check for seasoning.
using the gyoza skins (or wonton wrappers), make half moon dumplings keeping the bottom flat. in a hot non-stick pan, coat with oil + place in dumplings. when bottoms gets brown, add 1/4 cup of water + immediately cover. this will steam the dumplings. carefully watch the dumplings + completely evaporate the water so that the bottom gets crispy again + sticks to the pot.
spicy soy dipping sauce
ingredients
1/3 cup thin soy sauce
1/3 cup rice wine vinegar
1/3 cup sliced scallions
1 teaspoon sesame oil
1 tablespoon sambaldirections
combine all in a small bowl + serve immediately.
print this recipe
be a fan on facebook
follow on pinterest
follow on instagram
{ 8 comments… read them below or add one }
Looks like art! Too delicious to eat… almost!
almost indeed! as soon as i was down photographing these, i chomped ’em right down. =)
These look awesome and its such a great picture. I gotta try em!
thanks! i think you’ll love ’em, especially with the spicy dipping sauce. =)
Made these last night and the kids loved them. I didn’t fry them but just boiled them in lots of salty water. That’s how they make them in China.
awesome! i’m so glad you liked ’em. aren’t they delicious?! thanks for the tip about boiling them. i do love the crispy little bottom they get with the pan-fry, but that’s a nice option for when i want a lighter + healthier option. =)
Oh my gosh, they look so good! & thanks for letting me know how well the freeze!
Such a great thing to keep in the freezer
not a problem – i’m a huge fan of freezing for future use, so i always like to know how well things freeze, too. hope y’all love ’em!
{ 1 trackback }