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Homemade Vegetable Potstickers with Toasted Sesame Honey Soy Sauce!!
Watch the How To Video Here:
Homemade Vegetable Potstickers with Toasted Sesame Honey Soy Sauce from Half Baked Harvest on Vimeo.
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
Servings: 40 potstickers
Calories Per Serving: 310 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 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
Instructions
- 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.
Is it Napa cabbage you use? Cabbage can mean a lot of different varieties.
You can use any varity of cabbage that you love, but yes, I use Napa cabbage. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Hi there,
I was wondering if you used round won-ton wrappers, or cut the square ones, or simply used square ones? I have previously gone to Chinatown to get round pot sticker wrappers but the grocery store only has square ones
Hey Erica! I use square wonton wrappers and then cut them into circles. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Hi! I am going to make these this weekend and bring for lunch to work for the week. Can I reheat them in the toaster oven? I assume that might be better than the microwave. Also, what wonton wrappers do you recommend? There’s a big Asian grocery store close to me so there are a ton of different options. Thanks!
HI! I am sure the toaster oven will be great. I don’t have one though so I am not sure on cooking times. Just do a gentle reheat. I recommend using round, Asian dumpling wrappers. If you can find them at the Asian mart, that will be so good! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
These are so good! I have made these several times with baby Bella mushrooms and though they are some work, they’re totally worth it. If you can find the Korean chili paste mentioned in the recipe you can replace it with sambal bit use much less unless you like a lot of heat. We have had these fresh and from frozen; still just as great. I prepared them the same way in the pan but added two minutes of cook time. I mixed the sauce up in the time they took to cook so I had dinner in less than 10 minutes. Make these! 🙂
I am so glad you loved these!! Thank you so much Steph!! xTieghan
Tried these last week. Did not like them as the recipe calls for but I guess it is personal preference….we did not like the pot stickers steamed. the next day I used the leftovers to make them and I fried them until they were nice and crispy….they were very good done like that. We dipped them in Sweet Chili pepper sauce.
Hi Bobbi! I am glad you liked this recipe when frying the potstickers!
I made these today and brought them fresh from the pan to pick my son up at school. He proclaimed them “the best ever”!! Thanks for another delicious recipe.
I am so glad he loved these! Thank you so much Danielle!
Hi,
I just made these pot stickers and they were AMAZING! I trying to stick to a plant based diet and these fit the bill. Thank you for the recipe!
I am so happy to hear that Lorelei! Thank you!!
As with most Asian-inspired dishes, this one requires some up-front prep that can be time consuming – but it’s worth it. These are very tasty. I used little square wraps, so my pot stickers were little triangles instead of half moons, but they cook up just the same. Give yourself an hour-and-a-half if this is your first time making these little morsels, and be careful not to pack too much filling into those wraps. It takes surprisingly little to make them perfect.
Thank you so much Michael!
I’d like to make these as an appetizer to take to a dinner party. Any suggestions on reheating them when I get to my friends house? Quick pop in the broiler maybe?
Hey Elizabeth!! Reheating in the broiler sounds like a great idea! I would just watch them very closely as the broiler works really fast, so keep an eye on them. They shouldn’t need more than a minute or 2! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Holidays!! xTieghan
Wow, these potstickers look so incredible and I can’t wait to try this recipe. I’m literally salivating right now! Question: What is the dark green veggie in the photos? It looks as though it’s missing from the video and the ingredient list, but it looks delicious in the photos and I’d love to add it in!
Hi Nicole! That’s kale, but I prefer to use cabbage! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
Hi there! These look delicious. Did you add kale to the filling in the photos? I was thinking of kale as well.
HI! I think adding shredded kale would be delicious. Great idea! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
These are absolutely fantastic! I used maple syrup instead of honey, and amino’s instead of soy sauce, and they’re delicious. Amazing! 🙂
Thank you Rachel!
Hi! I love your cookbook and your recipes I have made so far. I am dying to make these for a gathering this weekend. Do you think I can cook the veggie filling the night before (and stick in the fridge) and assemble with the wonton wrappers and cook the following day? Thanks!
HI! You can assemble the potstickers and keep, covered in the fridge until ready to cook. You can also freeze them as well. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
its amazing it gives me more information then others. keep it up.
Thank you!
Just made these tonight, they were super delicious! I tweaked the recipe a little. I doubled the mushrooms and I added an extra tsp of soy sauce to the filling. I also added more soysauce to the dipping sauce and I reduced the sesame oil because a 1/4 seems like a lot of oil. I also used sugar instead of honey because I find honey doesn’t mix well when it’s not heated.
Sounds amazing! Thank you Becky!