Craving restaurant-worthy vegetable potstickers without the restaurant bill?
Get ready to unlock the secrets to creating irresistibly delicious dumplings, bursting with flavor in every single bite.
Prepare for a culinary adventure as we dive into the art of crafting the best vegetable potstickers you've ever tasted!
Ingredients
For the filling, I always prep my cabbage first. I take 2 cups of finely chopped green cabbage and toss it with 1/2 tsp of salt. Let it sit for 20 minutes so it can wilt. Then, I squeeze out as much water as I can, like I'm trying to wring out my gym socks!
Next up: mushrooms! They gotta be dried shiitake – 8 medium-sized ones should do it. I soak 'em in boiling water for 30 minutes, squeeze out the extra liquid, and chop 'em up real fine.
Don't forget 3/4 cup of finely diced firm tofu, 1/2 tsp of grated garlic, 1 tsp of grated ginger, and 2 tbsp of minced green onion. I swear it's what makes the dish pop!
Now, get 2 tbsp of grated floury potato, juice included. A little sesame oil, soy sauce, sugar, salt and pepper. These ingredients are what make it awesome!
Instructions
Now, let's get down to business and talk instructions – which is where the magic really happens! I've broken it down, so it's super clear, and you can make these tasty dumplings with ease.
First, grab a dumpling wrapper – keep the rest covered so they don't dry out, nobody wants cracked dumplings! Then:
- Dip your finger in water and trace the lower half of the wrapper.
- Place a tablespoon of filling in the center – don't overfill, or they'll burst!
- Fold and seal with pleats or just flat – whatever floats your boat!
Next, pan-fry those babies in a hot pan with oil for about 2 minutes to brown the bottom. After that, add 1/4 cup water and steam for 5 minutes, until the water's gone and they're cooked! Serve them up hot with your favorite dipping sauce!
Recipe Notes
If you wanna get these vegetable dumplings just right, there are a few key things I've learned over the years that I'm gonna share! First, dried shiitake mushrooms are better than fresh ones, trust me on that. They've got way more flavor, which means you won't end up with watery filling—yuck!
Next up is the tofu—make sure you grab the firm stuff. Soft tofu is way too delicate for this recipe. You've been warned! Potatoes, you ask? That's my secret ingredient, my friends! Raw potato binds the filling, whereas starch powders make it mushy. Considering the importance of creating a balanced filling, avoid adding too much cabbage.
Sesame oil—get the toasted kind. Regular sesame oil just won't cut it. And finally, dumpling wrappers—I find mine in the Asian fridge. Don't plan on using them again anytime soon? Get one pack, else get two. You'll need them!
Nutritional Information
I've crunched the numbers, and I'm ready to share what we're working with, nutrition-wise, in these scrumptious veggie dumplings. Considering it's packed with veggies, you won't be too shocked that it is healthy.
Each dumpling comes in at approximately 48 calories, which is relatively low, even if you eat more than one. I mean, who stops at one?! Let's check out the specifics, and don't worry, I won't bore you too much with the details.
Here's a quick rundown so you know what you're getting:
- They've about 2g of protein — not a ton, but hey, every bit counts!
- There are around 7g of carbohydrates! That is a good start.
- It would be best if you also considered that it has about 2g of fat.
As you can see, these vegetable dumplings aren't just delicious; they will help you get your diet on track.
Short Recipe Version
Prep time: 20 minutes
Cook time: 15 minutes
Servings: 4
Ingredients:
- 1 package (14 oz) frozen vegetable dumplings
- 1 tbsp vegetable oil
- 1/4 cup water
- Soy sauce, for serving
Instructions:
- Heat vegetable oil in a large skillet over medium heat.
- Arrange frozen dumplings in a single layer in the skillet.
- Cook for 2-3 minutes, or until the bottoms of the dumplings are lightly browned.
- Pour water into the skillet.
- Cover the skillet and steam for 5-7 minutes, or until the water has evaporated and the dumplings are cooked through.
- Remove the lid and cook for another 1-2 minutes to crisp the bottoms.
- Serve immediately with soy sauce.
Nutrition Information (per serving, estimated):
- Calories: 250
- Fat: 12g
- Protein: 8g
- Carbohydrates: 28g