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Vegetarian Green Potstickers

17 INGREDIENTS • 14 STEPS • 1HR 15MINS

Vegetarian Green Potstickers

Recipe

4.0

2 ratings
These dumplings are perfectly satisfying and great to keep in the freezer. All you need is an extra couple of minutes in the pan and they taste like they are perfectly fresh. You can mix up the vegetables in the filling.
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These dumplings are perfectly satisfying and great to keep in the freezer. All you need is an extra couple of minutes in the pan and they taste like they are perfectly fresh. You can mix up the vegetables in the filling.
author_avatar
My Second Breakfast
I’m a self-taught vegetarian (pescatarian) blogger. I love experimenting with dishes that I’ve tasted on my travels.

1HR 15MINS

Total Time

$1.86

Cost Per Serving

Ingredients

Servings
6
us / metric
Soy Sauce
2 Tbsp
Soy Sauce
Rice Vinegar
2 1/2 Tbsp
Rice Vinegar
Mirin
1 tsp
Mirin
Garlic
2 cloves
Garlic, minced
Thai Chili Pepper
1/2
Thai Chili Pepper, minced
Honey
1/2 tsp
Honey
Dumpling Wrappers
50
Dumpling Wrappers
Olive Oil
1 Tbsp
Olive Oil
Scallion
1 bunch
Scallions, roughly chopped
Fava Beans
300 g
Fava Beans
Chard
55 g
Chard, roughly chopped
Extra Firm Tofu
240 mL
Extra Firm Tofu, roughly chopped
Sesame Oil
1 tsp
Sesame Oil
Kosher Salt
1/2 tsp
Kosher Salt
Water
120 mL
Water
Corn Starch
1 Tbsp
Corn Starch
Canola Oil
1 Tbsp
Canola Oil

Nutrition Per Serving

VIEW ALL
Calories
502
Fat
10.6 g
Protein
25.4 g
Carbs
80.9 g
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author_avatar
My Second Breakfast
I’m a self-taught vegetarian (pescatarian) blogger. I love experimenting with dishes that I’ve tasted on my travels.

Author's Notes

It’s worth repeating: DO NOT use wonton wrappers. They rip and are difficult to handle. Dumpling wrappers are the way to go!

Use a combination of water and cornstarch to help seal your potstickers. They will NOT explode in the pan that way.

Make sure to drain your mixture to ensure that your filling isn’t too wet. This helps it stay together and gives it a nice texture.

Don’t overstuff your dumplings. Use a tablespoon to measure out your filling and don’t bother putting any more than that! It will be difficult to fold and your filling will just squirt out everywhere.

Cooking Instructions

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step 1
For the dipping sauce, combine the Soy Sauce (2 Tbsp), Rice Vinegar (2 Tbsp), Mirin (1 tsp), Garlic (1 clove), Thai Chili Pepper (1/2), and Honey (1/2 tsp).
step 1 For the dipping sauce, combine the Soy Sauce (2 Tbsp), Rice Vinegar (2 Tbsp), Mirin (1 tsp), Garlic (1 clove), Thai Chili Pepper (1/2), and Honey (1/2 tsp).
step 2
In a large pan, heat up Olive Oil (1 Tbsp) and sauté the Garlic (1 clove) and Scallion (1 bunch) until they start to turn golden brown and soften.
step 2 In a large pan, heat up Olive Oil (1 Tbsp) and sauté the Garlic (1 clove) and Scallion (1 bunch) until they start to turn golden brown and soften.
step 3
Add Fava Beans (300 g), Chard (55 g), Extra Firm Tofu (240 mL), Sesame Oil (1 tsp) and Kosher Salt (1/2 tsp). Sauté until the fava beans are cooked through and the chard is wilted down. Stir in Rice Vinegar (1 tsp).
step 3 Add Fava Beans (300 g), Chard (55 g), Extra Firm Tofu (240 mL), Sesame Oil (1 tsp) and Kosher Salt (1/2 tsp). Sauté until the fava beans are cooked through and the chard is wilted down. Stir in Rice Vinegar (1 tsp).
step 4
Pour mixture from pan into a colander and let sit for 10-15 minutes, letting the mixture cool down and any extra moisture drain out.
step 4 Pour mixture from pan into a colander and let sit for 10-15 minutes, letting the mixture cool down and any extra moisture drain out.
step 5
In a food processor, pulse until the mixture is still textured but evenly chopped. The vegetable pieces should be roughly the size of small peas. Taste and re-season.
step 5 In a food processor, pulse until the mixture is still textured but evenly chopped. The vegetable pieces should be roughly the size of small peas. Taste and re-season.
step 6
Line a large baking tray with parchment paper. In a small bowl combine Water (120 mL) and Corn Starch (1 Tbsp), this will be the 'glue' to keep your potstickers together.
step 7
Lay out Dumpling Wrappers (50) on parchment paper. Measure out 1 tablespoon of vegetable mixture. It's best to use a measuring spoon. Place in the middle of a dumpling wrapper.
step 7 Lay out Dumpling Wrappers (50) on parchment paper. Measure out 1 tablespoon of vegetable mixture. It's best to use a measuring spoon. Place in the middle of a dumpling wrapper.
step 8
Dip your finger into water/cornstarch mixture and run it around the entire edge of the dumpling wrapper. Stick the wrapper together, folding and pressing to seal tighly and make sure there are no air pockets.
step 8 Dip your finger into water/cornstarch mixture and run it around the entire edge of the dumpling wrapper. Stick the wrapper together, folding and pressing to seal tighly and make sure there are no air pockets.
step 9
Repeat process until you have used up all of your mixture/dumpling wrappers.
step 9 Repeat process until you have used up all of your mixture/dumpling wrappers.
step 10
While you can easily cook your potstickers in one pan, I prefer to do them in two separate pans to avoid sputtering oil.
step 10 While you can easily cook your potstickers in one pan, I prefer to do them in two separate pans to avoid sputtering oil.
step 11
In one pan, on high heat, heat up about 1 tablespoon of Canola Oil (1 Tbsp) for 6-8 potstickers. Also, prepare a smaller pan with a lid on high heat with about 1/2 cup of water.
step 11 In one pan, on high heat, heat up about 1 tablespoon of Canola Oil (1 Tbsp) for 6-8 potstickers. Also, prepare a smaller pan with a lid on high heat with about 1/2 cup of water.
step 12
Place your potstickers in the pan with the oil, letting them brown and develop a crust, about 3 minutes.
step 12 Place your potstickers in the pan with the oil, letting them brown and develop a crust, about 3 minutes.
step 13
Once your potstickers have a nice brown base, transfer to the pan with water, which should be boiling at this point. Cover and cook for about 3 minutes or 5 minutes if you are doing this from frozen.
step 13 Once your potstickers have a nice brown base, transfer to the pan with water, which should be boiling at this point. Cover and cook for about 3 minutes or 5 minutes if you are doing this from frozen.
step 14
Remove from pan and enjoy with dipping sauce!
step 14 Remove from pan and enjoy with dipping sauce!
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