Vegetable Potstickers

These lovely little dumplings are a favorite at our local Japanese restaurant. Served with a simple dipping sauce, they make a tasty appetizer or a light meal. I was strolling my neighborhood Asian market and finally came across egg-free gyoza wrappers. I couldn’t wait to get into the kitchen and fulfill my vision!

These can be filled with whatever flavorful blend of vegetables you prefer. You could also add a variety of proteins such as crumbled tofu, shelled edamame or one of the many flavors of Gardein meat substitute, chopped fine. Get creative!

Vegetable Potstickers

Ingredients:

Egg-free gyoza wrappers (store-bought or homemade)

Filling:

2 cups shredded green cabbage (I used pre-packaged angel hair coleslaw), lightly chopped

3/4 cups shredded carrot, chopped

1-2 scallions, chopped

1 cup shelled edamame (thawed, if frozen), roughly chopped

1 Tbsp. cornstarch

1-2 Tbsp. soy sauce or tamari sauce

1 Tbsp. grated fresh ginger

1/s Tbsp. sesame oil, or to taste

Salt, to taste

Sesame oil for frying

1/4 cup water

Method:

If you prefer a softer cabbage, place shreds in microwave for about 3 minutes at 50% power or saute lightly in sesame oil. Otherwise, proceed with the next step. Combine vegetables in a bowl and mix in cornstarch. This will absorb excess water. Add seasonings and taste for flavor. Add additional soy sauce or salt or sesame oil to your liking. Make sure it tastes good.

Scoop about a teaspoonful of filling on the center of the gyoza wrapper, making sure the filling is not dripping wet. Lightly apply a bit of water around the edges of the dough. Fold over like a half-moon, pinching the edges to seal. Continue until the filling is used up.

Heat about 1 tbsp. sesame oil in a non-stick skillet over medium-high heat. Fry  as many dumplings as will fit in the pan at the same time until brown on the bottoms. Do not turn over. The following step is crucial. Immediately add the 1/4 cup water around the outside edges of the pan’s interior and cover. This will steam the dumplings. When all the water is evaporated and the bottoms “stick” to the skillet, they are done.

Serve immediately with dipping sauce (recipe follows)

Dipping Sauce

2 tbsp. soy sauce
1 tbsp. sesame oil
1 tbsp.  rice wine vinegar
¼ tsp. sugar

1/2 tsp. chili-garlic paste (optional)

Method:

Combine all ingredients, stirring until sugar is dissolved.