Ok. It turns out I really really like cooking Asian inspired foods. I don’t know why! I didn’t grow up eating homemade spring rolls or wonton soup, but now that I’m in my own kitchen, those are some of my go-to meals! Funny how life works, right?
I have tried several Asian-inspired recipes, but have never tried postickers, so I figured it was about time. Good news- they’re Awesome. So delicious. I made a big batch of these for my boyfriend and I on Valentine’s Day and we devoured them.
I had several left-over gyoza wrappers after Valentine’s Day, so last week I was made potstickers with anything and everything I could find in the house- rice, beans, cabbage, red pepper, you name it, it went in a potsticker.
I can tell you after a week of potstickers, that while all methods are delicious, my preference is steamed potstickers. These picture show my fried potstickers, however I found the steamed potstickers are more moist and a little softer. Whatever method you chose though, you cannot go wrong.
- 2- 3 Tablespoon olive oil
- 1 block tempeh, cut into thin slabs
- 1 cup shiitake mushrooms, diced small
- 1 cup Napa cabbage, diced small
- 1 teaspoon minced fresh ginger
- 2 cloves garlic, minced
- 6 scallions, diced
- 2 Tablespoon soy sauce
- 1 teaspoon sesame oil
- Dash of red pepper flakes (optional)
- 2 Tablespoon chopped fresh cilantro (optional)
- Gyoza wrappers (circular!)*
Dipping Sauce Ingredients:
- ¼ cup soy sauce
- 2 tablespoons rice vinegar
- 1-2 teaspoons hot-chili sesame oil or 1-2 teaspoons plain Chinese sesame oil (I used plain sesame oil!)
- 1 green onion, cut into thin rings
- In a large skillet with a tight fitting lid, heat 1 tablespoon of olive oil. Arrange the tempeh in a single layer and cook for 2-3 minutes on each side, or until golden brown. Remove from heat and allow to cool.
- Sautee the mushrooms, cabbage, ginger, and olive oil with 1 Tablespoon olive oil.
- While the vegetables sauté, crumble the tempeh into small pieces.
- Add the tempeh, scallions, soy sauce, sesame oil, and red pepper flakes into the mushrooms mixture. Cook for one to two more minutes, remove from heat, and stir in the fresh cilantro.
- Place the wonton wrappers on a clean surface. Brush the edges with a light layer of water (this helps the potstickers adhere to themselves).
- Place about 1 Tablespoon of the vegetable/tempeh mixture on the center of each wonton. Fold the top half of the wonton wrapper onto the bottom half, and pinch closed. (I used a crimping method, which involves pleating one half of the wonton and pressing it onto the other half. It might take a few tries, but it really is easy once you get the hang of it!)
- Cooking option:
- Fry/Steam: Heat 1 Tablespoon of olive oil over medium-high heat in a large skillet (the same skillet you used for the tempeh will work!) Fry the potstickers for 1-2 minutes, or until they are dark golden brown on the bottom. Add 1/3 cup of water to the pan, cover with the lid, and continue cooking for 3 minutes. After 3 minutes, remove the lid and cook until all the water is gone.
- Steam: Heat a large pot halfway full with water on medium-high heat. Place the pot stickers in a steaming basket or on a wire rack over the pot, and cover with the lid (if possible). Allow for the potstickers to steam for 5-10 minutes, or until soft.
- Sauce Directions: Combine all ingredients; check the flavor for a balance of salt, heat, etc. Serve on the side of the potstickers.
Notes and Tips!:
- Inspired by Herbivoracious and About Vegetarian Food
- Interesting tip! Gyoza wrappers are circular and wonton wrappers are square. For this recipe, wonton wrappers would work, however you would want to use a wrapping technique more appropriate for wontons. Check out my vegetable wonton recipe to see how!
- Like this recipe?! Check out my Spring Rolls with Peanut Dipping Sauce, my favorite Cabbage Salad, and this delicious Thai Peanut Vegetable Dip!