My dad taught me how to make potstickers. Though using the traditional pork and frying them to crispy perfection is absolutely delicious, these veggie filled (mostly) steamed pot stickers are a close second. Be the friend who brings the killer dish to your “drinks and apps” party or pair with cauliflower fried rice to make a complete meal.
CHOP YOUR LIFE AWAY
Chopping and dicing is half the battle. You can use a food processor to speed this process up, but if you are a pro like my dad you’ll say the chopping is therapeutic.
Below is a list of what we used but you can really use whatever vegetables you want/need to clear out of your refrigerators. Try to dice everything to a similar size so it cooks evenly.
- 5 bok choy leaves (regular not baby)
- 5 shiitake mushrooms
- 3/4 Bell Pepper
- 1 Handful of shredded carrots (makes the dicing so much easier!)
- 1/4 Red Onion
- 1 Can of Water Chestnuts – (recommend!)
- 4 oz of Extra Firm Tofu – You can either marinate plain tofu as explained below or buy already flavored tofu (asian flavors are best,) which is sold everywhere.
Dice tofu and 1/4 inch of ginger root. Mix in bowl with 1 tablespoon soy sauce. Let this marinate while you chop the other vegetables.
COOK THE FILLING
Heat a large pan with 1 tablespoon high heat oil like vegetable, canola or coconut oil.
- Add 1 tsp minced garlic and ginger
- Add tofu – 2 min
- Add red onion, carrots and pepper – 1 min
- Add mushroom and water chestnuts – 1 min
- Add bok choy – 1 min
- Remove from heat and set mixture aside
SEAL IT UP
My dad uses Twin Dragon Gyoza Wrappers. He told me he remembers watching my grandma and her friends hand make the wraps from which he believes was rice flour. This brand is vegan but made with wheat aka not gluten free. If you have 4 of these wraps it comes out to about 80 calories and 17g of carbs. So long as I refrain from frying these babies and count the wraps as my carb for the meal, I’m ok with downing 6-7 potstickers.
Set up your station with a small bowl of water and a cutting board to lay the gyoza wrappers out flat. Spoon a teaspoon of filling into each wrap, wet your fingertips and dab the perimeter of half the wrap to act as the adhesive. Fold the dry half over and press and pinch to seal the deal.
CRISP AND STEAM
Heat a small amount of oil in a pan. I used 1-2 teaspoons oil for mine, my dad used 1-2 tablespoons for everyone else. (I tried no oil at all and they stuck to the pan)
Load in the potstickers and let crisp for 1 minute. Take 1/4 cup of water and pour it into the pan and cover with lid quickly. The steam will cook the potstickers the rest of the way – 2 min. You can load in as many potstickers as can fit, just make sure you have room to flip them.
If you’d like extra credit, make your own dipping sauce! Otherwise, there are plenty to choose from in the condiments or international cuisine aisle. This one from TJ’s is great.
- 2 stalks of green onion, chopped
- 1 teaspoon diced ginger root
- 3 tablespoons soy sauce
- 3/4 teaspoon sesame oil
- 2 tablespoons rice wine vinegar
- 2 teaspoons honey