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Spring Vegetable Potstickers

by Chris Salicrup and Merle O'Neal

Inspired by


for 24 pot stickers


  • 3 tablespoons
  • 1 medium yellow onion, finely chopped
  • 1 tablespoon
    ginger, minced
  • 1 tablespoon
    garlic, minced
  • 1 cup
    asparagus, finely chopped (125 g)
  • 1 cup
    frozen peas, thawed (150 g)
  • 2 cups
    shredded carrot (100 g)
  • 2 cups
    green cabbage, shredded (100 g)
  • salt, to taste
  • pepper, to taste
  • 3 cups
    fresh spinach, chopped (90 g)
  • 1 cup
    fresh chives, finely chopped (45 g)
  • 2 tablespoons
    soy sauce
  • 2 teaspoons
    sesame oil

Dipping Sauce

  • ½ cup
    rice vinegar (120 mL)
  • ½ cup
    low sodium soy sauce (120 mL)
  • 1 clove garlic, minced
  • 1 teaspoon
    ginger, minced
  • ⅓ cup
    green onion, thinly sliced (5 g)
  • 1 teaspoon
    sesame oil
  • ½ teaspoon
    crushed red pepper flake
  • 24 gyoza wrappers
  • 4 tablespoons
    oil, divided
  • 1 cup
    water, divided (240 mL)
    Calories 337
    Fat 3g
    Carbs 66g
    Fiber 3g
    Sugar 3g
    Protein 9g

Estimated values based on one serving size.



  1. Make the dipping sauce: in a medium bowl, add the rice vinegar, soy sauce, garlic, ginger, green onions, sesame oil, and crushed red pepper flakes and whisk to combine.
  2. Heat oil in a large pan or wok over medium heat. When the oil is shimmering, add the onion, ginger, and garlic. Cook until the onion is translucent, stirring occasionally, about 4 minutes.
  3. Add the asparagus, carrots, peas, and cabbage, and stir. Season with salt and pepper, and cook for 3-4 minutes, until the vegetables are softened.
  4. Add the spinach and cook until wilted. Remove the filling from the heat and transfer to a large bowl to cool to room temperature.
  5. Once the filling is cooled, add the chives, soy sauce, and sesame oil, and stir until well combined.
  6. Place 1 tablespoon of the vegetable mixture onto a gyoza wrapper. Dip your finger in water and run it around the edge of the wrapper.
  7. Fold in half and pinch together, pleating the dough as you go.
  8. Heat 1 tablespoon of oil in a large skillet over low heat and add the dumplings. Cook for 3-4 minutes, until a crust starts to form on the bottom. Pour ¼ cup (60 ml) of water in the pan and cover with a lid. Steam for 6-8 minutes, then remove the dumplings from the pan.
  9. Repeat with the remaining dumplings.
  10. Enjoy!




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