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Dumplings are made in virtually every culture around the world. Pockets of dough stuffed with a favorite filling, just like mom used to make! To the newcomer to this preparation, it may seem daunting, but the results are a rewarding meal to share, or snack for one.

Crispy Veggie Pot Stickers

Recipe: Crispy Veggie Pot Stickers


Servings per recipe: 4
Prep time: 45 minutes
Cook time: 7 minutes

  • 3 Tbsp vegetable oil, divided
  • 1 Tbsp ginger, minced
  • 2 cloves garlic, minced
  • 1/2 C yellow onion, minced
  • 2 C shiitake mushrooms, or brown mushrooms, chopped (about 7 ounces)
  • 1 C green Chinese cabbage, shredded
  • 1 C carrots, finely shredded, roughly chopped to smaller pieces
  • 1 C seitan, shredded
  • 1/2 C green onions, finely sliced
  • 1 tsp sesame oil
  • 2 Tbsp soy sauce, or tamari
  • 1 Tbsp hoisin sauce
  • 1 tsp sriracha sauce

Directions

Heat a large wok or skillet over medium-high heat. Add 1 tablespoon oil and allow to heat, then add the garlic and ginger, saute for 30 seconds. Add the onions and stir-fry for about 2 minutes, until softened. Add the mushrooms and cook for 2 minutes until tender and moisture has been removed. Add cabbage and carrots and cook 2 minutes, until just tender. Add seitan and gently stir-fry for 1 minute.

Turn off heat and add green onions, sesame oil, hoisin, sriracha and soy sauce. Stir to combine, taste and season with more salt as needed. Transfer to a bowl and allow to cool.

Assembly

  • If you purchased square wonton wrappers, use a 3 ½ inch round cutter to cut out a circle shape in the wrapper. Repeat with remaining wrappers. Keep the wrappers covered with a damp paper towel or plastic wrap to prevent the wrappers from drying out on the edges.
  • Use a brush or your fingers to moisten the edges of one side of the wrapper lightly with water. Add about 2 teaspoons of filling to the wrapper.
  • Fold the sides together a press to create a semi-circle shape, pressing out any air and ensuring that it sticks together. Moisten the edges on both sides of the dumpling lightly with water.
  • Create about 5 to 6 pleats along the edges of the dumpling, folding and pressing from left to right. Repeat with remaining wrappers and filling.

Cooking

  • Heat a nonstick pan over medium-high heat. Add 1 tablespoon of oil and heat. Carefully add about 10 dumplings to the pan (or what can fit and not be overcrowded), and fry for 2 minutes until the bottoms are golden brown.
  • Reduce the heat to medium-low. Very carefully, slowly pour in ¼ cup water into the side of the pan. The oil may splatter so do this slowly and do not hold onto the handle of the pan.
  • Immediately cover (I used a pan similar in size and covered as tightly as possible), and allow dumplings to steam until water has evaporated, about 3 minutes.
  • Remove the lid and turn up the heat to medium-high. Fry for 2 more minutes, until bottoms are brown and crisp.
  • Work in batches, adding another tablespoon of oil and ¼ cup water for each batch.
  • Dip in your favorite sauce like soy or chili.

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