Vegetarian Pot Stickers
These Vegetarian Pot Stickers make for a delicious vegan weeknight meal. The filling consists of kobocha squash, mushrooms, minced garlic and more!
Servings: 4 People
- 1 1/2 pound kabocha squash
- Vegetable oil
- 3 ounces mushrooms of choice I used enoki mushrooms
- 1 tablespoon freshly grated ginger from about 1-knob of ginger
- Kosher salt
- 2 green onions ends trimmed and sliced
- 2 teaspoons toasted sesame oil
- 1 teaspoon Sriracha or chili paste of your choice
- 1/4 teaspoon white pepper use black pepper in a pinch
Assembly, Dipping Sauce and Serving:
- 24 pot sticker wrappers or won ton wrappers
- 1/4 cup soy sauce
- 1 teaspoon Sriracha
- 1 teaspoon sesame oil
- 1 green onions ends trimmed and sliced, as garnish
- 1 teaspoon sesame seeds as garnish
To Make the Filling:
Preheat oven to 350 degrees F. Place the squash cut side down and roast until tender, about 40 minutes. Scoop out squash and add to a bowl.
In a small skillet, set over medium heat, add a teaspoon of vegetable oil. When the oil is hot, add the green onions, mushrooms, ginger and a pinch of salt. Cook until softened, about 2 to 3 minutes. Add to the bowl with the squash and add the green onions, sesame oil, Sriracha, white pepper and a pinch of salt. Mix it up and give it a taste. Adjust the salt according to taste; I ended up adding an additional few pinches of salt.
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 dumplings.
*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
This video helps a lot. The assembly part starts at 3 minutes and 30 seconds.
To Freeze and Save for Later:
Transfer dumplings to a baking sheet and place in the freezer for about 30 minutes or until they feel very firm. Then transfer to a freezer-safe plastic bag and freeze.
To Cook Dumplings Straight from the Freezer:
Follow exact directions above. Mine just needed a bit more time steaming, so add a minute or two onto the time above.
Serving: 4g | Calories: 245kcal