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!
Prep Time25 minutes mins
Cook Time2 hours hrs
Assembly20 minutes mins
Total Time45 minutes mins
Course: Dinner
Cuisine: American, Chinese, Taiwanese
Servings: 4 People
Cost: $10
Filling:
- 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
Assembly Help:
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