97% would make again
Spring Vegetable Potstickers
featured in 22 Delicious Dumplings
Inspired by tasty.co
for 24 pot stickers
- 3 tablespoons oil
- 1 medium yellow onion, finely chopped
- 1 tablespoon ginger, minced
- 1 tablespoon garlic, minced
- 1 cup asparagus (125 g), finely chopped
- 1 cup frozen peas (150 g), thawed
- 2 cups shredded carrot (100 g)
- 2 cups green cabbage (100 g), shredded
- salt, to taste
- pepper, to taste
- 3 cups fresh spinach (90 g), chopped
- 1 cup fresh chives (45 g), finely chopped
- 2 tablespoons soy sauce
- 2 teaspoons sesame oil
- 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 (5 g), thinly sliced
- 1 teaspoon sesame oil
- ½ teaspoon crushed red pepper flake
- 24 gyoza wrappers
- 4 tablespoons oil, divided
- 1 cup water (240 mL), divided
- Calories 363
- Fat 5g
- Carbs 67g
- Fiber 3g
- Sugar 4g
- Protein 9g
Estimated values based on one serving size.
- 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.
- 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.
- 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.
- Add the spinach and cook until wilted. Remove the filling from the heat and transfer to a large bowl to cool to room temperature.
- Once the filling is cooled, add the chives, soy sauce, and sesame oil, and stir until well combined.
- 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.
- Fold in half and pinch together, pleating the dough as you go.
- 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.
- Repeat with the remaining dumplings.