Homemade Vegetable Potstickers with Toasted Sesame Honey Soy Sauce.
Homemade Vegetable Potstickers with Toasted Sesame Honey Soy Sauce!!
You guys. You guys.
I made homemade potstickers and they are seriously the best thing ever…and with all veggies too!
Oh my gosh…I love these.
Question? Did you guys grow up eating potstickers from the freezer isle? Because I did, potstickers and Perogies. Both were recurring after school snacks (and sometimes dinners) when I was a kid, my mom and I loved them. Especially with a side of soy sauce. Yum.
Seeing as I now have a recipe for Homemade Perogies on HBH, I thought I should probably have a recipe for homemade potstickers too. I mean, it just seemed like the right thing to do. And it is.
I know Homemade Potstickers might sound scary, and you’re probably thinking these are too hard to make, but the truth is that they’re relatively easy, and actually somewhat fun to make. Not to mention the fact that these are a million times better than anything from the freezer section, and healthier too!
I made my potsticker filling out of veggies, which I personally think is way better than ground meat. The vegetables add flavor and color, which you guys know I am all about.
I used mushrooms, cabbage, and carrots, but honestly, any mash-up of veggies would do. Broccoli, brussels sprouts, and kale would all be awesome. I seasoned the veggies with a touch of soy sauce and used a ton of ginger and sesame to kick things up a bit. I then pan-fried them and served them up with the most delicious sauce, because in my opinion you can’t serve potstickers without sauce. You just can’t.
When I was a kid, mom and I would eat our Potstickers with a little soy, but I decided to have some fun and create a sauce loaded with flavor. Enter my Toasted Sesame Honey Soy Sauce. It’s sweet, a little spicy, and a touch salty, which if you did not know is the perfect combo and the best accompaniment to these homemade potstickers.
You have to try it.
Preferably sometime soon, like maybe this weekend? Or maybe even tomorrow night for a little 2018 Winter Olympic Opening Ceremony celebration dinner.
Yes, yes, you should! Invite friends over, make potstickers, and watch the Opening Ceremonies (they will replayed tomorrow night at 8:pm EST on NBC…PyeongChang is 14 hours ahead of EST). You can cheer on my brother Red, his friends, and the entire US Snowboard team. YES, DO THAT!
Here is a link to the entire broadcasting schedule of the Olympics. If you want to watch live, you’ll need to livestream. Here is a link to a free trial on Fubo TV. Red competes live at 8:00 pm EST on Friday night the 9th, or watch the replay the next morning on NBCSN at 9:15 am EST. If Red makes finals, he will compete live at 8:00 pm EST on NBCSN.
Speaking of which…
As you guys are reading this post, I should be somewhere over the Pacific Ocean and well on my way to South Korea. Not going to lie, kind of freaking out a bit as I type that. This is the farthest I have ever traveled, and only the second time I have ever been out of the USA. The first time was to Mexico, which was only a two-hour flight from home I almost feel as though that doesn’t even count.
Anyway, the Korean adventure to the 2018 Winter Olympics has officially begun. It’s going to be a crazy week ahead, but I’m excited and so happy to be here with my family and even more happy for the reason we are going. Still can’t really believe it, but Red’s an Olympian now, and I cannot wait to cheer him on, and his friends (some of which feel like family members as well).
It’s going to be amazing.
Don’t forget to follow along on Instagram!!
And then, make these Potstickers tomorrow, take a photo, and tag me on Insta so I can see!
Homemade Vegetable Potstickers with Toasted Sesame Honey Soy Sauce
Relatively easy to make, and actually somewhat fun. Plus these are a million times better than anything from the freezer section...and healthier too!
- 2 tablespoons sesame oil
- 1 inch fresh ginger, grated
- 8 ounces shiitake mushrooms, chopped
- 1 cup shredded cabbage
- 1 cup shredded carrots
- 2 tablespoons low sodium soy sauce or tamari
- 2 tablespoons chopped fresh chives
- 2 tablespoons toasted sesame seeds
- 36-40 wonton wrappers
Toasted Sesame Honey Soy Sauce
- 1 clove garlic, minced or grated
- 1/3 cup rice vinegar
- 1/4 cup toasted sesame oil
- 1-2 tablespoons Gochujang (Korean chili paste) or chili sauce
- 2 tablespoons low sodium soy sauce or tamari
- 1 tablespoon honey
1. Heat 1 tablespoon sesame oil in a large skillet over medium high heat. When the oil shimmers, add the mushroom, cabbage, carrots, and ginger. Cook, stirring occasionally until the veggies have cooked down, about 5 minutes. Add the soy sauce, chives, and sesame seeds and cook another 2-3 minutes or until all the liquid has evaporated. Remove from the heat and let cool.
2. To assemble, spoon 1 tablespoon of filling onto each wrapper. Brush water around the edge of the wrapper. Fold the dough over the filling to create a half moon shape, pinching the edges to seal. Repeat with the remaining wrappers.
3. Heat a large skillet with the remaining sesame oil over medium-high heat. When the oil shimmers, add the potstickers and cook until the bottoms are light golden brown, about 2-3 minutes. Pour 1/4 cup of water into the pan and immediately cover with a tight fitting lid. Turn heat to medium and let the dumplings steam for 3 minutes. Serve immediately with sauce (se below).
4. To make the sauce, whisk together all ingredients in a bowl.
PS. these are also highly addicting. Just saying.
Our Favorite Recipes
Vietnamese Meatball and Sweet Potato Noodle Bowl.