Inspired by tasty.co
Ingredients
for 24 pot stickers
Potstickers
-
3 tablespoons oil - 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
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½ cup rice vinegar (120 mL) -
½ cup low sodium soy sauce (120 mL) - 1 clove garlic, minced
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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
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4 tablespoons oil, divided -
1 cup water, divided (240 mL)
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Preparation
- 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.
- Enjoy!
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Tips
-
Matt Giannattasio
Someone’s tip on here was to flip before adding water - DON’T DO IT! Potstickers by design are intended to stay in one place in the pan from start to finish, pan side is crisp and the top stays pillowy and tender. I did skip the peas though, seemed a little out of place here...
2018-08-13T19:55:08Z Helpful (26) -
Madison L. Sweezy
Flip them before you put the water in to get optimal browness on both sides. I've been dancing for 12 hours because these are SO good. Dang.
2018-06-19T16:09:34Z Helpful (15) -
Hailey Wasylkowski
I modified this recipe quite a bit but still used the same cooking method. I used mushrooms, cabbage, onions, ginger, lots of garlic and peanut butter! The peanut butter gave a really nice nutty flavor. I almost ate all of them myself!
2018-06-28T17:08:21Z Helpful (7) -
thegreatcornholio
Don’t let the little bundles of deliciousness get too brown before you pour in the water to steam them! Our first batch came out a bit crispy on the bottom, but nonetheless they were phenomenal. 10/10 would make again.
2018-07-25T03:53:01Z Helpful (5)
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