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: 30 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
- 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!