Spring Vegetable Pot Stickers
Easy fresh potsticker recipe that celebrates all the flavors of spring with leeks and peas.
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
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
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.
Nonstick Skillet | Chef's Knife| Cutting Board | Silicone Spatula | Tongs
Serving: 4g | Calories: 111kcal | Carbohydrates: 8g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 1310mg | Potassium: 127mg | Fiber: 1g | Sugar: 2g | Vitamin A: 991IU | Vitamin C: 6mg | Calcium: 33mg | Iron: 1mg