| Level: | Easy |
| Total: | 1 hr 30 min |
| Prep: | 1 hr |
| Cook: | 30 min |
| Yield: | 20 to 24 |
| Level: | Easy |
| Total: | 1 hr 30 min |
| Prep: | 1 hr |
| Cook: | 30 min |
| Yield: | 20 to 24 |
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 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 22 servings |
| Calories | 79 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 3 g |
| Cholesterol | 2 mg |
| Sodium | 233 mg |
| Serving Size | 1 of 22 servings |
| Calories | 79 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 3 g |
| Cholesterol | 2 mg |
| Sodium | 233 mg |
Reviews
This is a standard “go-to” recipe for my wife and I since watching Ming Tsai’s show “East meets West” on the TV in the late 1990’s. We made two entire trays of these pot stickers for a high school graduation and they were devoured in minutes.
These are the best vegetarian dumplings I’ve had yet.
Delicious and easy to make substitutions if you don’t have exactly what the recipe calls for. Yum!!
Too much Ginger. I will have to try it a few times to get it right. Other wise they turned out pretty good.
I picked this recipe out of many and I will say I LOVED it! Made it last night for my dinner. Trader Joe’s has some good ones that I like buy but I’m too far from there. The only thing that I changed was that I had to use won-ton skins because the store didn’t have gyoza skins, so mines were a bit small and I left out the mushrooms. Thanks for this recipe!!!!!!
I have made several versions of pot stickers over the years, and made changes to this recipe that improve it. I use peanut oil. I chop the mushrooms to make it easier to form the final product. And most important I make my own wrappers. There is no comparison between fresh, and frozen. if you are deterred by the labour, then don’t bother. It’s all about taste!
I liked the addition of water chestnuts for crunch.
I loved it because of the great flavors! I opted for tofu instead of cabbage and it was amazing! I am going to make these again
Used Wonton wrappers– great meal– I’m adding some shrimp and red pepper flakes today when I make them– YUM!
Wow!! Did not think I could do better than my local take-out for potstickers. Time consuming, yes. Tasty, most definitely. They were a hit
Made this recipe for my family tonight. It was delicious. The filling is very easy. It’s just a little time consuming to form the pot stickers, but worth it. The dipping sauce has great heat – my husband really likes spicy food, so it made the pot stickers very tasty for him. Not sure why it lists “Meat” as a ‘filed under’ term. I am vegan and these fit my diet perfectly.