Vegetable Pot Stickers

I don’t know what has gotten into me, but I’ve been on an ethnic food kick (mostly Asian or Mediterranean in this kitchen lately) and I’d bookmarked about 10 dumpling/pot sticker/wonton/whatever-you-want-to-call-them recipes. Well, I finally made some to serve with that Sweet and Sour Stir-fried Pork and Pineapple I posted last and we loved the pot stickers just as much as the pork dish. These dumplings are easy because they’re stuffed full of veggies. They require a little chopping but no messy meat or worry about them being cooked through. And they’re addictive. So much flavor in such a small package. Without meat. It’s possible.

This makes quite a few pot stickers, so, if like us, you’re only serving a few, just freeze the uncooked leftovers and save for later. For us, later was the next day. But they were just as good after a night in the freezer. (Defrost and cook as usual.) I recommend a dipping sauce of 2 parts soy sauce to 1 part vinegar (or more vinegar, to taste) and some hot/sweet chili sauce. Maybe some scallions or ginger or sesame oil thrown in as well. Something to dip them in is essential.

Vegetable Pot Stickers

INGREDIENTS

2 tsp. canola oil
1 small red onion, finely diced
1 Tbsp. minced fresh ginger
1 cup shitake mushrooms, sliced
1 cup white cabbage, shredded
1 cup carrot, shredded
1 cup garlic sprouts or chives (I used 1/2 cup chives and added 1 large clove garlic, minced)
~1/4 tsp. white pepper, to taste (black pepper can be substituted)
salt, to taste
1 tsp. toasted sesame oil
1/4 cup fresh cilantro, chopped
1 package wonton wrappers (also called gyoza)
canola oil, for frying (optional)

dipping sauce:
2:1 ratio soy sauce (I used low-sodium) to rice vinegar (or more vinegar, to taste)
add-ins of your choice: fresh grated ginger, hot or sweet chili sauce, sesame oil, scallions, etc.

DIRECTIONS

1. In a large skillet or wok heat 2 tsp. canola oil over medium heat. Add the red onion and ginger and saute until the onion has softened, about 5 minutes. Add the mushrooms, cabbage, carrots, and chives and cook, stirring frequently, until the mushrooms are tender and have released their moisture. Season with white pepper (or freshly ground black pepper) and salt to taste. Remove from the heat and place in a colander to drain. Once cooled, stir in the sesame oil and cilantro.

2. Using the wonton wrappers, make half moon dumplings, keeping the bottom flat and sealing the edges with water or egg. (This method might be helpful.)

3. Heat a non-stick skillet over medium-high heat. Coat the bottom in a thin layer of oil. Add the dumplings and cook until the bottoms begin to brown. Add 1/4 cup water and immediately cover with a lid. Steam the dumplings until the water has evaporated and they are warmed through. The bottoms will get crispy again and stick to the pot. Serve hot with sauce for dipping.

Makes about 30 pot stickers.

(Adapted from Food.com)

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