Great finger food for a game night or a night in front of the TV! They take patience and a lot of time to prepare so make sure you do so beforehand if you want to speed up the process. Definitely going to whip these up again soon in my kitchen because they are such a newfound favourite!
Calories per potsticker: 35-40
- 25 wonton wrappers (see recipe here: Wonton Wrappers)
- 2 tbsp olive oil, separated
- 1/2 onion, chopped
- 2 garlic cloves, minced
- 1 tbsp ginger, minced
- 1/2 cup mushrooms, chopped (shiitake, portobello, or button)
- 1 carrot, grated
- 1 cup cabbage, shredded
- 1/2 green onion, chopped – keeping white part (chopped also)
- 1 tsp sesame oil
- Salt and pepper, to taste
- 1/4 cup tamari
- 1 1/2 tbsp rice vinegar
- Heat 1 tbsp olive oil in a large pan over med-high heat.
- Add chopped onion, white parts of green onion, and fry until softened.
- Add garlic and ginger, and fry until fragrant (about 2 minutes)
- Add mushrooms and fry for 5 minutes more (must be soft or beginning to brown)
- Add shredded cabbage, green onion, carrot, and salt & pepper, to taste.
- Stir until the cabbage is soft but not limp (about 2 minutes)
- Remove from heat and add the sesame oil
- Allow to cool on the counter or in the fridge.
- Once cool, assemble pot stickers.
- Place 1 – 1 1/2 tsp of the filling into the centre of a wonton wrapper (if store bough, wet edges, if home made don’t)
- Fold the wrapper over the filling and join edges using the bottom of a fork.
- Place upright on a plate being careful to not let them touch together.
- Heat 1 tbsp olive oil over med-high heat and add potstickers, fry until browned at the bottom (1-2 minutes)
- You may need to work in two batches if they don’t all fit in.
- Add 1/4 cup of water and cover the pan, then reduce to medium heat.
- Allow to steam until the tops are tender and the water has evaporated (2-3 minutes)
- Uncover the pan and flip potstickers on the opposite side to brown.
- Once browned on both sides (I like mine a little crispy), place on a serving dish.
- In a bowl, prepare the sauce by combining the soya sauce and the rice vinegar, serve alongside the potstickers.
Note: If you are making the wonton wrappers from scratch, it takes about an hour. To speed up this recipe you should chop your ingredients prior to starting (either the morning of or the night before), and buying the wonton wrappers is also much faster.