Spring Vegetable Potstickers
Say hello to these vibrant Spring Vegetable Potstickers, perfect for a light and flavorful meal. With a delightful mix of fresh veggies and a zesty dipping sauce, you'll be savoring every bite of these scrumptious dumplings.
Under 30 minutes
Under 30 minutes
for 24 pot stickers
- ½ cup rice vinegar (120 mL)
- ½ cup soy sauce (120 mL)
- 1 clove garlic, minced
- 1 teaspoon minced fresh ginger
- ⅓ cup thinly sliced green onions (5 g)
- 1 teaspoon sesame oil
- ½ teaspoon red pepper flakes
- 3 tablespoons neutral oil
- 1 medium yellow onion, finely chopped
- 1 tablespoon ginger, minced
- 1 tablespoon garlic, minced
- 1 cup asparagus (125 g), finely chopped
- 2 cups shredded carrot (100 g)
- 2 cups green cabbage (100 g), shredded
- 1 cup frozen peas (150 g), thawed
- coarse kosher salt, to taste
- freshly ground black pepper, to taste
- 3 cups chopped fresh spinach (90 g)
- 1 cup finely chopped fresh chives (45 g), finely chopped
- 2 tablespoons soy sauce
- 2 teaspoons sesame oil
- 24 round wonton wrappers
- 4 tablespoons neutral oil, divided
- 1 cup water (240 mL), divided
- Calories 96
- Fat 4g
- Carbs 12g
- Fiber 1g
- Sugar 4g
- Protein 2g
Estimated values based on one serving size.
- Make the dipping sauce: in a medium bowl, whisk together the rice vinegar, soy sauce, garlic, ginger, green onions, sesame oil, and red pepper flakes.
- Make the potstickers: Heat the 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, cabbage, and peas and stir to combine. Season with salt and pepper, then cook for 3–4 minutes, until the vegetables have 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 has cooled, add the chives, soy sauce, and sesame oil and stir until well-combined.
- Scoop 1 tablespoon of the vegetable filling onto a wonton wrapper. Dip your finger in water and run it around the edge of the wrapper. Fold the wrapper over the filling and pinch the edges together, pleating the dough as you go.
- Heat 1 tablespoon of oil in a large skillet over low heat. Add about a quarter of the potstickers to the pan at a time and cook for 3–4 minutes, until a crust starts to form on the bottoms. Pour ¼ cup (60 ml) of water into the pan and cover with a lid. Steam for 6-8 minutes, then remove the potstickers from the pan. Repeat with the remaining potstickers.
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