Vegetarian Carrot Ginger Potstickers

5 from 5 votes

Vegetarian Carrot Ginger Potstickers

These Vegetarian Carrot Ginger Potstickers are filled with a vegetarian puree of carrot, tofu and sesame oil. They can be steamed or pan-fried and are easy to make ahead and freeze.

Prep Time30

Cook Time10

Assembly Time30

Total Time1 10

Course: Main Course

Cuisine: American, Chinese, Vegan, Vegetarian

Servings: potstickers

Author: Adrianna Adarme

Cost: $9

Ingredients

Roasted Carrot Ginger Potstickers:

4 medium carrots (about 8 ounces)
1 teaspoon olive oil plus more for drizzling
3 1/2 ounces extra-firm tofu
2 teaspoons white miso paste
2 teaspoons rice wine vinegar
1 teaspoon minced ginger
3 garlic cloves peeled
1 teaspoon sesame oil
1 teaspoon sriracha
2 tablespoons sliced scallions
30 store-bought dumpling wrappers

Dipping Sauce:

1/4 cup shoyu soy sauce
1 tablespoon sesame oil
2 teaspoons Sriracha
1 teaspoon sesame seeds

Instructions

To Make the Roasted Carrot Ginger Potstickers:

Preheat the oven to 425 degrees F and line a baking sheet with parchment. Place the carrots on the baking sheet, drizzle lightly with olive oil, and sprinkle with salt and pepper. Roast for 15 to 25 minutes, or until browned and soft. The time will depend on the thickness of the carrots.
Remove the carrots from the oven, let cool slightly, then chop and transfer to a small food processor. Add the olive oil, tofu, miso paste, rice vinegar, ginger, garlic, sesame oil, and sriracha and pulse to combine. the carrots should be fairly well pureed, and the mixture will be thick. Stir in the scallions.
Assemble the dumplings by scooping 1 heaping teaspoon of filing onto each wrapper. Using the fingers, dab the edges of the wrapper with cold water, fold in half over the filling, and press to seal. With the wrapper folded in half and while holding the top of the crescent with two fingers, use the other hand to fold pleats.
*NOTE: If you’re cooking these in a few hours, transfer them to the freezer. And cook them straight from the freezer.

To Make the Dipping Sauce:

In a measuring cup, measure out the soy sauce and whisk in the sesame oil, sriracha and sesame seeds. Transfer to dipping sauce dish.
Stand the dumpling up on a baking sheet. Repeat with the remaining dumplings.

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 1 to 2 minutes.
Add 2 tablespoons of water and then quickly cover with a lid. Cook until bottom is crispy and dumplings are steamed, about 2 minutes. Remove the lid and cook for an additional 1 to 2 minutes. Remove from the pot and serve alongside the sauce. Garnish with sliced green onion and sesame seeds. Serve immediately.

Notes

To Steam Potstickers:

To cook in a steamer basket, lightly spray the racks of a bamboo steamer with cooking spray. Place the dumplings in the bamboo steamer without touching each other and cover with the lid. Bring 1 inch of water to a simmer in a pot or skillet that can hover over. Place the bamboo steamer on top and steam for 10 minutes.

Equipment:

Nutrition