Spring Vegetable Pot Stickers

These Spring Vegetable Pot Stickers pack the flavors of spring into a tiny package. Leeks and peas are cooked down and mixed with ginger and garlic and wrapped in a wonton wrapper to make a quick, easy, delicious meal.

Last month I made pot stickers for the first time and I have to say, I was V impressed with them. They’re now one of my favorite things to make at home and are a million times easier than I thought they were. And yes, most of that has to do with the fact that I don’t make my own dough for the wrappers; even though that also doesn’t seem that hard to make, so maybe next time I’ll give it a try.

There were some days last week that felt like summer but I refuse to let go of spring for a long time. So we’re still in full effect with spring on this here blog for a long time.

The flavor here is all about sautéed leeks and barely cooked peas. The inspiration behind these pot stickers comes from Lisa Lin’s Instagram. Do you follow her? Her food looks so good. I could stare at it all day long.

My favorite part about making pot stickers is the part where you add a bit of water to very hot pan and then immediately cover it with a lid. And it gets all steamy and gorgeous.

How to Make Spring Vegetable Potstickers:

1. Pulse some peas. Half the peas are slightly broken down and half are left whole so there’s a difference in texture. Place half the peas in a food processor and pulse with sesame oil until broken down but not completely smooth.
2. Cook the leeks. Sauté the leeks in a little butter until softened, then add the rest of the sauces and flavorings. Cook just until fragrant.
3. Mix the filling together. Let the leek mixture cool slightly then mix together with the whole peas and mashed peas.
4. Fill! This takes some practice, you always put less than you think in the dumplings or they’ll be too full and hard to seal.
5. Fold. After you fill each one, fold it over. There are so many ways to do this, it’s definitely a practice thing, but my favorite person to look to for help is @hellolisalin on instagram.
6. Cook! This also takes  a liitle bit of practice, all pans are different. But, the main thing we’re trying to do here is get the bottoms of the pot stickers golden brown then add water and cover to steam. Once the water’s gone you’ve got perfectly cooked pot stickers.
7. Dipping Sauce. A key component to dumplings in general is the dipping sauce. While the pot stickers cook mix up a quick sauce made with crushed red pepper, sesame oil, soy sauce, rice wine vinegar and scallions.

Can you freeze spring vegetable pot stickers?

YES! These are by far one of my favorite things to freeze for later. The key is to freeze them before you cook them. Just carry on with the same cooking process straight from the freezer. They cook in almost the same amount of time from frozen and can be kept in the freezer for up to two months. Just leave them on a baking sheet to freeze for an hour or so then transfer to a freezer safe container or bag to store.

Tips and Tricks:

• Fill these with any spring vegetable you like, just try and keep the mashed peas in there to hold everything together.

5 from 2 votes

Print Recipe

Spring Vegetable Pot Stickers

Author: Adrianna Adarme

Easy fresh potsticker recipe that celebrates all the flavors of spring with leeks and peas.

Course: Appetizer

Cuisine: Asian

Prep Time: 30 minutes mins

Cook Time: 15 minutes mins

Total Time: 45 minutes mins

Serving Size: 4

Ingredients

For the Potstickers

• ▢ 2 cups frozen or fresh peas thawed if frozen, divided
• ▢ 2 teaspoon sesame oil
• ▢ 2 tablespoons unsalted butter
• ▢ 2 leeks thinly sliced and cleaned
• ▢ 1/2 teaspoon salt
• ▢ 1/2 teaspoon cracked black pepper
• ▢ 1 tablespoon soy sauce
• ▢ 3 garlic cloves peeled and minced
• ▢ 1 teaspoon grated ginger
• ▢ 24 pot sticker wrappers or won ton wrappers

For the Dipping Sauce

• ▢ 1/2-1 teaspoon crushed red pepper
• ▢ 2 tablespoons toasted sesame oil
• ▢ 3 tablespoons soy sauce
• ▢ 1 tablespoon rice wine vinegar
• ▢ 1 tablespoon thinly sliced green onion

Instructions

To Make the Potstickers:

• In a blender or food processor, add 1 cup of peas and 1 teaspoon of sesame oil. Blend until mostly smooth. A chunky mixture is good! It’s not supposed to be totally smooth. Set aside.
• In a medium skillet, set over medium-low heat, add the butter. When melted, add the leeks, a liberal pinch of salt and a few rounds of black pepper. Cook until the leeks are soft, stirring regularly, about 10 minutes. Add the soy sauce, minced garlic, and grated ginger and cook for 1 minute more, until the garlic is fragrant. Add the reserved mashed peas and whole peas. Give it a good mix and transfer to a bowl. We’re not really cooking the peas a whole lot—we want that fresh flavor! Give it a taste and adjust the salt, if you like.

To Make the Sauce:

• In a small bowl, add the crushed red pepper. In a small bowl or small warming pot, add the sesame oil. Heat until very warm, but not scalding. Pour the sesame oil over the crushed red pepper and allow to steep for 5 minutes. Next, whisk in the soy sauce, rice wine vinegar and add the thinly sliced green onions.

To Assemble the Pot Stickers:

• Place one wrapper in your hand. Add a teaspoon of filling to the center of the wrapper and moisten hallway around the edge with a wet finger. To seal, using the thumb and forefinger of one hand, form tiny pleats, pressing the edges together. Stand the dumpling up on a baking sheet. Repeat with the remaining pot stickers.
• *NOTE: If you’re cooking these in a few hours, transfer them to the freezer. And cook them straight from the freezer.

To Cook the Pot Stickers:

• To a 10-inch, non-stick skillet, set over medium heat, add a few teaspoons of oil. When the oil is hot, add the pot stickers so they’re standing up right. Cook, uncovered until the bottoms are light golden brown, about 2 minutes.
• Add 2 tablespoons of water and then quickly cover with a lid. Cook until bottom is crispy and dumplings are steamed, about 3 to 4 minutes. Remove the lid and cook for an additional 2 minutes. Remove from the pot and serve alongside the sauce. Garnish with sliced green onion and sesame seeds. Serve immediately

Notes

Freezing Instructions:

These are by far one of my favorite things to freeze for later. The key is to freeze them before you cook them and just carry on with the same cooking process straight from the freezer. They cook in almost the same amount of time from frozen and can be kept in the freezer for up to two months. Just leave them on a baking sheet to freeze for an hour or so then transfer to a freezer safe container or bag to store.

Equipment:

Nonstick Skillet | Chef's Knife| Cutting Board | Silicone Spatula | Tongs

Nutrition

Serving: 4g | Calories: 111kcal (6%) | Carbohydrates: 8g (3%) | Protein: 3g (6%) | Fat: 8g (12%) | Saturated Fat: 4g (25%) | Cholesterol: 15mg (5%) | Sodium: 1310mg (57%) | Potassium: 127mg (4%) | Fiber: 1g (4%) | Sugar: 2g (2%) | Vitamin A: 991IU (20%) | Vitamin C: 6mg (7%) | Calcium: 33mg (3%) | Iron: 1mg (6%)

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Looking for more spring recipes? Here are some of my favorites:

• Spring-y Detroit Style Pizza
• Mini Carrot Cake with Brown Butter Cream Cheese Frosting
• Carrot Ginger Potstickers
• Best Blueberry Muffins