These vegetable potstickers has become one of my all time favorite recipes. I have been missing potstickers lately and the frozen ones just don't quite do the trick for me. Fresh homemade potstickers are to-die-for. Kids love them. Meat eaters love them. They are a total win. No dairy or meat in my version but they are not gluten-free, sadly. I had a hard time finding wrappers without eggs. And I finally did but they are made with wheat flour. If anybody knows where I can get ahold of gluten-free egg-free wrappers, please let me know ;)
Sautéed mushrooms, mini bell peppers and spinach make up the inside of these little vegetable potstickers. They are delicate and light but do not fall apart when you eat them. I love playing around with all different types of sauces. Some spicy, some creamy others salty and vinegary. Or a combination of all of the above.
Try my almond butter sauce with them as well to mix things up a bit, too.
Or try adding herbs, scallions and toasted sesame seeds for a change.
The delicate textures and flavors along with the translucent wraps make these potstickers hard to resist.
Anytime I go to asian style restaurants there are potstickers on the menu but rarely if ever are there vegetables ones. So making them at home my way makes them so special.
Vegetable Stuffed Potstickers Recipe
Yields 12 individual potstickers
- 3.5 oz mushrooms chopped (about 2 cups)
- 4-5 sweet mini bell peppers
- 3 small cloves garlic or 1 large one, pressed or chopped
- 2 Tbsp toasted sesame oil or butter (separate)
- 1 Tbsp shallots, chopped
- 1 cup fresh spinach
- pinch sea salt
- 1 package of potsticker or gyoza wrappers
- glass of water to dip your fingers in
- In a large frying pan add 1 Tbsp oil (save the other Tbsp for later) or butter, mushrooms, bell peppers, garlic and sea salt. Cook this mixture for about 5 minutes. You'll want to keep the veggies from burning by tossing or flipping every minute or so. Veggies should be well cooked but not browned. If the mixture looks like it's drying up too much add a touch more oil or water.
- In the meantime grab your wrappers, 2 plates, a spoon, a paper towel or rag, and your cup full of water (for you hands). This will be your potsticker station.
- Once veggies are done, stir in the spinach so that it wilts a tad but doesn't get over cooked. Toss and mix well. Remove from heat and scrap veggie mixture (the filling) onto one of the plates at your station. Set the frying pan back onto the stove top and use it to cook up the finished potstickers.
- To fill the potstickers you'll want to place one round potsticker wrapper/sheet onto the other clean plate at your station. Using the spoon scoop about 1 tsp or so of mixture onto the center of the wrapper.
- Gently fold the round wrapper over, making it a half circle. Wet your fingers well and press the open edges of the half circle together well so that there isn't any part of it open or filling exposed/falling out.
- Set each potsticker aside - back onto the pan you'll be frying them in.
- Repeat steps 4-6 until all of your filling vegetable mushroom mixture is gone.
- Using the rest of the butter or oil, heat the pan on medium and cook the potstickers in the oil/butter until they start to lightly brown. Flipping over a few times. About 4 total minutes.
- Serve with your favorite dipping sauce. My recipes below.
Note: for further more visual directions please see my little videos attached below.
Potsticker Dipping Sauces
- 1 tsp red chili paste
- 2 Tbsp cup tamari
- 3 Tbsp rice vinegar
Combine red chili paste with 1 Tbsp rice vinegar. Stir.
Combine tamari with the rest of the rice vinegar. Stir.