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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!
Vegetable Potstickers!
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.
Ingredients
- 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
- Sauce
- 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
Instructions
- 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!
OHHHH YUM!!!! This sounds amazing!!! Found you through Jam Hands Link Up Party! Looking forward to following along! Would love for you to check out my site… http://lemoinefamilykitchen.blogspot.com
Angela
Those look wonderful, but I don’t have that many ingredients in my kitchen, nor patience.
Your family is sooooooo luck to have you!!!!!!
Smiles, Gayle
It’s not even 9am and yet I’m salivating over these!! I hope I one day get the courage to attempt them myself! Thanks for sharing! Tracy from the2010shousewife.com
Hi Tieghan!
These look amazing. I love that you used vegetables. I often like to stray away from the meat dishes and have veggie dishes. It’s a nice change to meat. Thank you so much for sharing on Marvelous Mondays last week. I will be featuring this on my blog at tonight’s party. I will also be pinning it and sharing it on my Facebook page.
Hope you’re having a fabulous weekend!
Julie
http://www.thisgalcooks.com
Thanks so much for featuring me!! I am glad you like the recipe and thanks for the party!
Thanks so much for sharing these delicious pot stickers at Super Saturday Show & Tell! They were featured so, come on by and grab a featured on button! I love your work 🙂
Thanks so much for featuring me! I tried to comment on your post, but I was un able to 🙁 Thanks again!
These look great! I’ve only made an Alton Brown version of meaty potstickers before, but was pretty impressed. Thanks for sharing.
Duuuude! I’m pinning these, too!
YAY!
Love potstickers, but have never braved making them myself! I might have to try now. Thanks for sharing at DJ’s Sugar Shack, where I found you.
These look fabulous! It took us three attempts to get the sealing bit right and have them look remotely presentable; I think you did a great job! We usually make pork or prawn potstickers, but I’ve been looking for a veggie filling to try you- thank you 🙂
Oooh, I’ve been dying to make potsitckers! Thanks for the recipe!
These look amazing! I’m always looking for easy Asian food that I can make at home. I can’t wait to try these out. And as far as social media goes, I don’t think we have a conversation without it coming up. There’s always something that we see online or that someone posts. It’s the just the way of life these days.
We definitely talk social media in our home, but I thought #FF meant Friend Friday, woops!! Love your potstickers, we have made these a few times homemade and they were so much better than store bought.
MAybe it does mean Friend Friday! Who Knows!
Those look a whole lot better than my potstickers ever turn out! Thanks for sharing them!
You’re right, social media is important in growing a blog (and I’d say you’re doing pretty good), but I like to keep it out of my daily interaction with people.
oh, they look AWESOME. gyosa (japanese for potstickers) are one of my favorite things to eat! ever.
Thanks for sharing on Foodie Friends Friday and we appreciate it if you would link back to us.