I made potstickers!
But let’s talk social media first. K.
Does anyone else have family dinners and talk about how many followers and likes they have gotten on Twitter, Facebook and Instagram?
Well we do, is this weird? Or maybe it is wrong, I mean should we be so involved in these things? I don’t know, but it sure does get the conversation flowing! Hey, at least we are talking and not looking down at our phones!
Honestly though, I am pretty new to the social media scene. I just don’t think “Hey I should tweet about this or maybe I should post this picture on Instagram”. So when I started the blog and realized how important social media would be in helping to gain followers I jumped on the band wagon!
But there is a serious learning curve I mean Twitter honestly has it own language! I had no idea what #FF (followfriday) meant! I am so not tech savvy! See for yourself!
Ok, now we can talk about these yummy veggie packed potstickers! Are they not the cutest, most imperfect little dumplings you have ever seen?
Yeah, don’t answer that. I tried!
So I filled these guys with veggies. Yes, veggies!
I know what you are thinking. Vegetables in my potsticker? What the! But I promise these are good. Really good. Way better than the kind you find in the freezer section that are filled with a whole paragraph of ingredients that I totally cannot read (read: world’s worst reader, and speller too for that matter)! In all honesty though, I fed these to meat eaters who claim to not like certain vegetables (mushrooms, I am talking about you) and well – they loved um. In fact they had know idea they were any different from regular old meat potstickers! Crazy, right?
For a fun dinner I served these with a side of steamed white rice and broccoli to make these a meal, but obviously they are a great appetizer as well!
Servings: 40 Potstickers
Calories Per Serving: 47 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 1/2 yellow onion finely chopped
- 1 red bell pepper finely chopped
- 4 cloves garlic minced
- 2 teaspoons grated ginger
- 2 oz finely chopped button mushrooms stemmed, 8 pkgs
- 1 ounce bag shredded cabbage or 2 cups finely chopped cabbage 10
- 3 scallions chopped finely
- 1 tablespoon roasted sesame seeds
- 1/4 cup soy sauce
- 2 tablespoons roasted sesame oil
- 1 tablespoon sugar
- 1 1/2 cups panko breadcrumbs
- All-purpose flour for dusting
- 1 package gyoza or wonton wrappers about 40-50
- 1 tablespoon canola oil plus more as needed
- 1/4 c . rice vinegar
- 1/4 c . soy sauce
- 2 tsp . honey
- 2 tsp . chili garlic sauce
- 2 tsp . sesame oil
- 1 green onion minced
- 2 tsp . minced ginger
- 1 teaspoon freshly grated orange zest optional
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- Heat a large skillet skillet to medium high heat and add a table spoon of oil. Saute the onion for 3-5 minutes until soft. Add the red bell pepper, garlic, ginger and mushrooms and saute for 5-7 minutes or until the veggies have softened. Add the cabbage and let cook for another minutes. Remove from heat and stir in the green onions.
- In a small bowl mix the soy sauce, roasted sesame oil, and sugar together and add to the veggies. Stir until well combined and then add the panko bread crumbs.
- Have a bowl of water close by and spoon 1 teaspoon of the filling onto dumpling skin. Brush a bit of the water all around the edge of the dumpling skin. Fold over and press to secure edges. Make sure edges are sealed tightly. Shape the dumpling so that it has a flat bottom. Cover loosely with plastic wrap so that it doesn’t dry out.
- When you are ready to cook, heat a large nonstick pan with 1 tablespoon of cooking oil over medium-high heat. When the oil is hot, but not smoking, add the dumplings, flat side down, not touching, to the pan. Let fry for 1 minute until the bottoms are light golden brown. 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. Open lid and let the remaining liquid cook off, about 1 minute. Cut into a dumpling to make sure that the filling is cooked through. Remove to plate, wipe the pan clean with paper towels (or wash) and repeat with remaining dumplings. Serve with dipping sauce.
- For the Sauce: In a small bowl, stir together all dipping sauce ingredients.
Wednesday, I just kicked you in the butt!
Step 1 says “Add the cabbage and let cook for another minutes.” Is that one minute? Several minutes? Thanks!
Several minutes:) I hope you love this recipe, please let me know if you give it a try! xx
So im not a fan of mushrooms…do you think I could get away with using Chinese eggplant?
Sure! Love this idea! I hope you love this recipe:) xTieghan
Made today with a sesame “chicken” recipe. Couldn’t find round dumpling skins, so used a different recipe just to see the best way to wrap these. Turned out great. Only had the time and patience to make two batches, so will be making up a bunch more tomorrow.
Thanks so much for making this recipe, I am so glad it was enjoyed! Have great week:) xTieghan
Quantities for the mushrooms (2 oz) and cabbage (1 oz) seems to be incorrect
The recipe calls for 2-8 ounce packages of mushrooms and 1-10 ounce bag of cabbage. I hope you love the recipe, please let me know if you have any other questions! xTieghan
any tips for non-mushroom veg filling? (I hate mushrooms) I have the pre-made wrappers.
I’d swap the mushrooms for a head of cauliflower or broccoli. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
This was my first time making wontons, the filling is delicious. I added bean sprouts and next time I’ll add some tofu. I would not recommend using the square wonton wrappers unless you really really chop up (or mash) all the filling. The wrappers are too small for shredded cabbage. I ended up making these into egg rolls. Very tasty though! Thank you!
I am so glad these turned out well for you Kristyn! Thanks so much!
Found wonton wrappers at the grocery store today and knew it was going to be a delicious dinner. These turned out great! We ate about 15 and will be freezing the rest (uncooked). Looking forward to a few dinners!
So happy you loved them! Thanks!
These look great! Could I make and freeze them to cook later?
First made these (using ground chicken) a few months ago. Now we start panicking when we are down to two dozen in the freezer. Make egg rolls using veggies but love the little chicken Wontons. Will gladly share my recipes.
I just made this…OMG, they are so good.Thank you for sharing this receipe!!!