Turmeric Spiced Veggie Potstickers
Makes about 70 potstickers, perfect for freezing. Recipe can be halved.
Author: The Mostly Vegan
- 2 packages round gyoza wrappers
- 8 ounces shitake mushrooms, finely diced
- 8 ounces bean sprouts, finely diced
- 1 small head green or savoy cabbage, shredded
- 8 carrots, shredded*
- 2 large green onions, thinly sliced (about ½ cup)
- 2 cloves garlic, minced
- 3 tablespoons extra virgin olive oil, divided
- 1 tablespoon ground turmeric
- 1 tablespoon ground ginger
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- For serving: handful fresh cilantro, roughly chopped; sliced green onion, coconut aminos or Toasted Sesame Dipping Sauce
Toasted Sesame Dipping Sauce
- 1 tablespoon toasted sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon maple syrup
- 1 tablespoon coconut aminos or soy sauce
- 2 teaspoons chili garlic sauce
- Heat 2 tablespoons olive oil in a large pan over medium-high heat. Add garlic to pan and cook 1 minute. Add mushrooms, bean sprouts, cabbage, and carrots and saute until veggies are softened and starting to brown, about 10 minutes. Add green onions to pan with turmeric, ginger, salt, and pepper. Cook a few minutes more. Turn off heat and allow veggie mixture to cool while organizing your prep space for assembling the potstickers.
- If your gyoza wrappers are frozen, it's best to leave them to defrost in the refrigerator overnight. Remove thawed wrappers from the refrigerator while you prepare your veggies. Wrap gyoza in a damp paper towel to keep moist while assembling potstickers. Leftover wrappers can be wrapped in plastic wrap and refrozen.
- Line two cookie sheets with parchment paper for arranging assembled potstickers to freeze. Working with one wonton wrapper at a time, use a pastry brush or your fingertips to lightly dampen the edges of one side of the wrapper with water (this will help them stay closed). Add one to two teaspoons of the filling to the middle of the wrapper and crimp edges together to form the half moon shape or press together and fold corners to form the hat shape.
- This video is a great tutorial for how to seal potstickers and create the hat and half moon shapes I use here.
- Place assembled potstickers on your cookie sheet and repeat process until all of your filling is gone.
- Place cookie sheets in the freezer for 2 hours then store frozen potstickers in a sealed plastic bag in the freezer for up to a month.
- To pan fry fresh potstickers, heat remaining tablespoon of olive oil in a large flat-bottomed pan (it should ideally have a glass lid for keeping an eye on the potstickers as they steam) over medium to medium-high heat. Place potstickers in pan, making sure not to crowd them. Allow to cook until bottoms begin to brown, about 3 minutes.
- Add ⅓ cup of water to pan, pouring over the potstickers to moisten the tops. Place lid on the pan and allow to steam until water is absorbed, 5-7 minutes. Potstickers should be translucent and bottoms should be well browned. If wrappers are still a bit opaque after 7 minutes, add additional water to pan (about 3 tablespoons at a time) and replace lid to steam until they become translucent.
- Frozen potstickers can be cooked exactly as above.
Toasted Sesame Dipping Sauce
- Combine all ingredients in a bowl and whisk until combined.
- Serve potstickers warm, drizzled simply with coconut aminos or Toasted Sesame Dipping Sauce. Garnish with green onions and fresh cilantro.
* Use a box grater or the shredder attachment on a food processor to shred your cabbage and carrots.