VEGETABLE POTSTICKERS
Steps:
- Toss the cabbage with 1/4 teaspoon salt and let stand for 10 minutes. Add the cilantro, ginger, sesame oil, scallions and garlic and stir to combine.
- Fill a small bowl with water. Lay a gyoza wrapper on a work surface and spoon a scant tablespoon of the cabbage mixture into the center. Moisten a finger with water and rub it along the edge of the wrapper. Fold the wrapper over to make a triangle or half-moon shape, then seal with your fingers, trying to push out any air as you go. Repeat with the remaining wrappers and filling.
- Heat the oil in a large nonstick skillet over medium-high heat until hot. Arrange the potstickers in the skillet in concentric circles and cook until the bottoms are light golden, about 2 minutes. Carefully add 1/4 cup water to the pan; cover and cook until the liquid has evaporated, the wrapper dough is tender, and the undersides of the potstickers are golden brown, about 6 minutes.
- Transfer the potstickers to a serving platter, crispy-side up, and serve with ponzu sauce.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Keitumetse Josiah
[email protected]Thanks for sharing this recipe!
maky lau
[email protected]These potstickers look delicious! I can't wait to try them.
Luyanda Ngcobo
[email protected]I'm vegan. Can I use a different type of wrapper?
Marki Marki saheen
[email protected]I'm allergic to garlic. Can I use something else in its place?
Daquann Allen
[email protected]These potstickers are a great way to use up leftover vegetables.
Charlie Myers
[email protected]I'm not sure what I did wrong, but my potstickers didn't turn out well. The wrappers were too thick and the filling was too dry.
Oyewale Titilayo
[email protected]These potstickers were delicious! I loved the combination of flavors and textures.
Md sahin Ahmed
[email protected]The potstickers were a bit dry. I would have liked to add more moisture to the filling.
Liton Dash
[email protected]The potstickers were a bit too salty for my taste. I would have preferred to use less soy sauce in the filling.
savagesmith 331
[email protected]These potstickers were easy to make and turned out great! I will definitely be making them again.
Md reyaz Khan
[email protected]These potstickers were amazing! I will definitely be making them again.
Frankie Ratcliff
[email protected]I'm not a fan of potstickers, but these were actually pretty good. The filling was tasty and the wrappers were cooked perfectly.
Anna Mcgill
[email protected]These potstickers were great! I loved the crispy texture of the wrappers and the flavorful filling. I would definitely make these again.
Sharifah Jumah
[email protected]The filling was a bit bland. I would have liked to add more spices or herbs.
Kawasaki H2r Lover
[email protected]These potstickers were a little too greasy for my taste. I think I would have preferred to pan-fry them instead of deep-frying them.
SWEETY Don
[email protected]I'm not a vegetarian, but I really enjoyed these vegetable potstickers. The filling was hearty and flavorful, and the wrappers were cooked perfectly. I would definitely make these again.
Debra Wert
[email protected]These potstickers were delicious! I used a variety of vegetables, including cabbage, carrots, and mushrooms. I also added a bit of tofu for extra protein. The potstickers were a great way to get my kids to eat their vegetables.
Jaja
[email protected]I had never made potstickers before, but this recipe was easy to follow and turned out great! The potstickers were crispy on the outside and juicy on the inside. I served them with a dipping sauce made of soy sauce, vinegar, and sesame oil.
Toheed Nadeem
[email protected]These vegetable potstickers were a hit with my family! The wrappers were soft and chewy, and the filling was flavorful and satisfying. I especially liked the addition of the ginger and garlic, which gave the potstickers a nice kick.