Prep 30 mins Cook 10 mins Eat 40 mins
We made Vegetable Pot Stickers, aka as Japanese gyoza at our “A Taste of Asia” Cooking Class during the Chinese New Year. Making Pot Stickers can be therapeutic. These Pot Stickers had a new companion…”Not Ketchup” dipping sauces.
We prepped the filling by salting the shredded Napa cabbage and setting it aside for 15 minutes; then squeezing the liquid from the cabbage. It was surprising to see how the cabbage wilts and shrinks. It was a cinch to combine the rest of the ingredients. There are many possibilities for Pot Sticker ingredients. You could add ground pork or turkey, minced shrimp or crabmeat.
Most of the work of making Pot Stickers is in the assembly. The Pot Sticker team had a lot of fun learning how to make the pleats that make the gyoza recognizable. After moistening the edge of the wrapper, push a crimp in the edge, then pinch. Repeat – push, pinch – until the filling is enclosed in the wrapper. It is fantastic when you have a team, as we did stuffing and pleating the round gyoza wrappers into beautiful dumplings. What a fabulous group project!
To keep everyone’s energy flowing, we munched on fried wontons dipped in “Not Ketchup” dipping sauces. Everyone had an opportunity to sample, Cherry Chipotle, Smoky Date and Blueberry White Pepper. The definite favorite was the Cherry Chipotle but they all paired well with the wontons.
Once we had the Pot Stickers all shaped, we steamed them for about 10 minutes in bamboo steamers.
They were easy to make and everyone loved them, We made a Sesame-Ginger Dipping Sauce, but we all enjoyed dipping them into the “Not Ketchup” sauces as well. What a great idea for a party appetizer or a light meal.
Vegetable Pot Stickers (Gyoza) with Sesame-Ginger Dipping Sauce
Round dumpling wrappers are preferred for this recipe, so that you can make the familiar pleats of a classic pot sticker or Japanese gyoza. Pot Stickers are traditionally cooked in a pan with oil and then water to add steam. Alternatively, you can cook them in bamboo steamers without adding oil, but you should at least coat the bamboo steamer with a light brush of oil to prevent them from sticking. Of course, that’s why they are called Pot Stickers. You might expect them to stick to something!
- 3 cups shredded Napa Cabbage
- 1/2 cup mushrooms, small dice, prefer shitake
- 1/2 cup shredded carrot
- 3 green onions, mnced (white and light green part)
- 1 clove garlic, minced
- 1 Tbs grated gingerroot
- 1 tsp sesame oil
- 1 tsp sesame seeds
- 1 Tbs cornstarch
- 30 round wonton or gyoza wrappers.
- 1 tsp canola oil for oiling plate
- 1 Tbs canola oil for skillet (optional)
Sesame-Ginger Dipping Sauce
- 2 Tbs soy sauce
- 1 Tbs dijon mustard
- 1 Tbs honey
- 1/4 tsp sesame oil
- 1/2 tsp grated gingerroot
1. First shred cabbage and toss in bowl with 1/2 tsp. salt. Set aside for 15 minutes to draw excess moisture from the cabbage. Prep remaining veggies -mushrooms, carrot, green onion, garlic, gingerroot. Everything should be small so the mixture is pliable. Squeeze cabbage and drain out moisture. Then combine all ingredients in a bowl. Give a mix and set aside.
2. Line up wonton wrappers on a counter or cutting board. Spoon 1 teaspoon of filling into center of each wrapper. With a brush, moisten the edge of one half of the wonton skin. Pinch together the dumpling and begin to make pleats along the moistened side of the wrapper, by pushing the edge of the wrapper to make a crimp and then pinching. Once filling is enclosed, set dumpling on an oiled plate, so it does not stick.
3. Make Dipping Sauce. In a small bowl, mix together all ingredients for dipping sauce and set aside.
4. To cook the pot stickers, heat 1 Tablespoon canola oil in a skillet on high heat. Then add half the dumplings, making sure they do not touch each other. Cook until the surface turns a golden brown, then turn heat to low and add 1/4 cup water and cover. Steam for about 5 minutes or until the pot stickers look translucent. Remove from pan and cover to keep warm. Repeat process with other half of dumplings……. OR brush a bamboo steamer with oil. Line up dumplings in the steamer so they do not touch. Steam for 10 minutes or until the pot stickers look translucent. Serve with the dipping sauce.
Servings: 30 38 calories per serving.