It can be a little challenging finding recipes that my kids like but I know they love potstickers. I found a few recipes and pieced them together to create a potsticker with only ingredients they will appreciate. I like mushrooms, they don’t.. So these mushroom free vegan potstickers were a hit and they made enough for leftovers for the week.
1 package won ton wrappers
1 tablespoon olive oil
1 red onion, sliced
1 tablespoon ginger, minced
2 cups cabbage, shredded
1 cup green onion, chopped thin
.5 cup chives
1 cup shredded or finely chopped carrot
1/3 cup cilantro
2 cloves garlic
2 tablespoon sesame oil
1/4 cup tamari
pinch of white pepper
4 tablespoon rice vinegar
4 tablespoon low sodium soy sauce
2 garlic cloves, minced
2 teaspoon ginger, finely minced
1 teaspoon sesame oil
1 teaspoon sesame seeds
Clean off counter or table so that you have a good sized area to assemble your potstickers.
Prepare dipping sauce first to let sit. Combine all dipping sauce ingredients into a bowl and set aside.
In large non stick saute pan add 1tbs olive oil and saute the onion and ginger until soft. Add the cabbage, green onions, chives, carrots and cook until tender. Add cilantro, garlic, sesame oil, tamari and pepper. Mix well. Assemble your potstickers by laying out rows of the won ton wrappers on your clean surface. Put just a regular spoonful sized amount of the filling in the center of each wrapper. dip your fingers into a small bowl of water to wet the edge of the wrappers. Fold the sides together and press gently to seal them shut. How you shape this is entirely on you. You can get fancy and create pleats or you can just keep it simple. Coat your skillet with sesame oil. Place into the heated skillet and cook over medium heat until they are just slightly browned on the bottom. Add 1/4 cup water and cover to steam until water is all evaporated. You will need to keep your eye on this. The bottom of the potstickers should crisp up a bit again. Remove and dish up. Serve with dipping sauce.