Pinterest Yummy... #VEGETABLE POTSTICKERS ....
#Pinterest #Yummy #VEGETABLE #POTSTICKERS
yield: 32 POTSTICKERS prep time: 25 MINUTES cook time: 15 MINUTES total time: 40 MINUTES
Meatless potstickers that taste even better than the meat-filled ones! PROMISE! And these taste 10000x better than the freezer-kind!
INGREDIENTS:
3 tablespoons vegetable oil, divided
1 cup diced shiitake mushrooms
2 shallots, minced
3 cups shredded green cabbage
2 carrots, peeled and grated
1/2 cup diced water chestnuts
1/2 cup chopped fresh cilantro leaves
1 large egg
3 cloves garlic, minced
1 tablespoon freshly grated ginger
1 1/2 tablespoons reduced sodium soy sauce
1 tablespoon rice wine vinegar
2 teaspoons sesame oil
Kosher salt and freshly ground black pepper, to taste
32 (3-inch) round wonton wrappers
DIRECTIONS:
NOTES:
*To freeze, place uncooked potstickers in a single layer on a baking sheet overnight. Transfer to freezer bags.
Cookpad
#Pinterest #Yummy #VEGETABLE #POTSTICKERS
yield: 32 POTSTICKERS prep time: 25 MINUTES cook time: 15 MINUTES total time: 40 MINUTES
Meatless potstickers that taste even better than the meat-filled ones! PROMISE! And these taste 10000x better than the freezer-kind!
INGREDIENTS:
3 tablespoons vegetable oil, divided
1 cup diced shiitake mushrooms
2 shallots, minced
3 cups shredded green cabbage
2 carrots, peeled and grated
1/2 cup diced water chestnuts
1/2 cup chopped fresh cilantro leaves
1 large egg
3 cloves garlic, minced
1 tablespoon freshly grated ginger
1 1/2 tablespoons reduced sodium soy sauce
1 tablespoon rice wine vinegar
2 teaspoons sesame oil
Kosher salt and freshly ground black pepper, to taste
32 (3-inch) round wonton wrappers
DIRECTIONS:
- Heat 1 tablespoon vegetable oil in a medium skillet over medium high heat. Add mushrooms and shallots, and cook, stirring occasionally, until tender, about 3-4 minutes. Stir in cabbage and carrots until tender, about 3-5 minutes. Let cool completely.
- In a large bowl, combine mushroom mixture, water chestnuts, cilantro, egg, garlic, ginger, soy sauce, rice wine vinegar and sesame oil; season with salt and pepper, to taste.
- To assemble the potstickers, place wrappers on a work surface. Spoon 1 tablespoon of the mushroom mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal.*
- Heat remaining 2 tablespoons vegetable oil in a large skillet over medium heat. Working in batches, add potstickers in a single layer and cook until beginning to crisp on the bottom, about 2-3 minutes. Working quickly, add 1/4 cup water; cover and cook until liquid has evaporated and bottoms of dumplings are crisp and golden, about 3-5 minutes.
- Serve immediately.
NOTES:
*To freeze, place uncooked potstickers in a single layer on a baking sheet overnight. Transfer to freezer bags.
Cookpad
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