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Vegetable Potstickers
Created by: Howcan Team
Ingredients
- 2 cups of finely chopped cabbage
- 1 cup of grated carrots
- 1/2 cup of chopped green onions
- 2 cloves of garlic, minced
- 1 tablespoon of grated ginger
- 2 tablespoons of soy sauce
- 1 tablespoon of sesame oil
- 1 teaspoon of rice vinegar
- 24 round potsticker wrappers
- 2 tablespoons of vegetable oil
- 1/2 cup of water
Instructions
- In a large bowl, combine 2 cups of finely chopped cabbage, 1 cup of grated carrots, 1/2 cup of chopped green onions, 2 cloves of minced garlic, and 1 tablespoon of grated ginger.
- Add 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, and 1 teaspoon of rice vinegar to the vegetable mixture. Mix well to combine.
- Place a small spoonful of the vegetable filling in the center of a potsticker wrapper. Moisten the edges of the wrapper with water, then fold the wrapper in half and press the edges together to seal. Repeat with the remaining wrappers and filling.
- Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Place the potstickers in the skillet in a single layer, making sure they are not touching each other. Cook for 2-3 minutes, or until the bottoms are golden brown.
- Carefully add 1/2 cup of water to the skillet and immediately cover with a lid. Allow the potstickers to steam for 5-6 minutes, or until the wrappers are translucent and the filling is cooked through.
- Remove the lid and continue to cook for another 2-3 minutes, or until the water has evaporated and the bottoms are crispy again.
- Transfer the potstickers to a serving plate and serve with soy sauce or your favorite dipping sauce. Enjoy!
Vegetable potstickers, also known as vegetable dumplings, have a rich history in Chinese cuisine. Originating in the northern regions of China, these delectable parcels of savory filling wrapped in a thin dough have been a staple for centuries. Traditionally, they were made with a mixture of finely chopped vegetables such as cabbage, carrots, and mushrooms, seasoned with soy sauce and ginger. Renowned chefs like Martin Yan have popularized this dish, and today, it can be found in Chinese restaurants worldwide. The key to perfect potstickers lies in the balance of flavors in the filling and achieving the ideal crispy texture when pan-fried. For an alternative method, steaming the potstickers before pan-frying can result in a softer, more delicate texture. For the best vegetable potstickers, seek out restaurants with a reputation for authentic Chinese cuisine.
45 min
24 potstickers
120 per serving calories
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