Vegetarian Potstickers

5 from 2 votes

Vegetarian Potstickers are made with a spring pea and leek filling wrapped in a wonton wrapper then steamed and pan fried. Paired with a tangy and savory dipping sauce these vegetable potstickers are crispy, chewy and SO flavorful that you won’t even miss the meat! It’s freezer and make-ahead friendly too! Serve them alongside an Endive Salad with Orange and Walnuts with these Black Sesame Popsicles for dessert!

Prep Time30

Cook Time15

Total Time45

Course: Appetizer

Cuisine: Asian

Diet: Vegetarian

Servings: servings

Author: Adrianna Adarme

Cost: $8

Equipment

1 Sheet pan
1 medium skillet
Blender or food processor
1 (10-inch) non-stick skillet
1 small bowl

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

Tips and Tricks

Use your favorite spring vegetables. Fill these with any spring vegetable you like, just try and keep the mashed peas in there to hold everything together.
Use store-bought wrappers. It will make this recipe super quick and easy to put together.
How to fold potstickers: Place 1 teaspoon of the filling into the center of the wonton wrapper, dip your finger into a little bit of water then moisten the edges of the wrapper. Use your thumb and forefinger to create tiny pleats, pressing the edges together. Alternatively, you could just press both halves of the wrapper together and skip the pleats altogether.
How to freeze: Place potstickers on a baking sheet, freeze for an hour or so then transfer to a freezer safe container or bag to store. They can be kept in the freezer for up to two months. When you are ready to cook, use the same cooking process straight from the freezer, they take almost the same amount of time from frozen.

Equipment:

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

Nutrition