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Veggie Potstickers with Soy Dipping Sauce

• 2 teaspoons canola oil (or any neutral cooking oil)
• 2 cups angel hair coleslaw with carrots (finely shredded cabbage and carrots; a great shortcut for the filling base)
• 1/2 cup water (for steaming the cabbage and then the potstickers)
• 1/3 cup minced green onions (fresh and vibrant, adding a subtle oniony kick)
• 1 tablespoon minced peeled gingerroot (essential for that authentic Asian aroma and flavor)
• 1/2 teaspoon salt (to season the filling and bring out the vegetable flavors)
• 1/2 teaspoon dark sesame oil (adds a nutty, aromatic depth to the filling)
• 1 garlic clove, minced (fresh garlic is key for a pungent, delicious taste)
• 30 won ton wrappers (typically found in the refrigerated section of your grocery store; ensure they are fresh and pliable)
• 2 teaspoons cornstarch (for dusting the baking sheet to prevent sticking)
• 4 teaspoons vegetable oil, divided (for pan-frying the potstickers to achieve that crispy bottom)
• 1 cup water, divided (for the steaming step of cooking the potstickers)
• Soy Dipping Sauce, recipe below (the perfect accompaniment to your savory potstickers)

Soy Dipping Sauce

No potsticker experience is complete without a delicious dipping sauce. This recipe for a classic soy-based sauce perfectly balances savory, tangy, and fresh notes.

• 1/4 cup low sodium soy sauce (opt for low sodium to control saltiness and allow other flavors to shine)
• 1/4 cup rice vinegar (adds a mild, pleasant tang that cuts through the richness)
• 1/2 tsp chopped ginger (fresh ginger provides a zesty, slightly spicy element)
• 1 clove chopped garlic (adds a subtle pungency and depth)
• 1 green onion, chopped (for a fresh, mild onion flavor and a touch of color)

1. Prepare the Cabbage Filling: Begin by heating 2 teaspoons of canola oil in a large nonstick skillet over medium-high heat. Once shimmering, add the angel hair coleslaw with carrots. Cook for approximately 9 minutes, or until the cabbage is lightly browned and tender, stirring frequently to ensure even cooking and prevent burning. During this process, add the 1/2 cup of water, one tablespoon at a time, as needed to prevent the cabbage from sticking to the pan and to aid in its softening. Once cooked, spoon the cabbage mixture into a medium bowl and allow it to cool completely. Cooling is crucial before mixing in other ingredients, as hot filling can make the wrappers soggy.
2. Combine Filling Ingredients: To the completely cooled cabbage mixture, add the minced green onions, fresh minced ginger, salt, dark sesame oil, and minced garlic. Stir all the ingredients together thoroughly until they are well combined. This creates a beautifully aromatic and flavorful vegetable filling for your potstickers.
3. Assemble the Potstickers: This is where the magic happens! Lay out one won ton wrapper at a time on a clean surface. It’s important to keep the remaining wrappers covered with a damp cloth or plastic wrap to prevent them from drying out, which can make them difficult to work with. Spoon about 1 tablespoon of the veggie mixture into the very center of each wrapper.

To seal, lightly moisten the edges of the wrapper with water using your finger. Bring two opposite corners of the wrapper to the center, pinching the points firmly to create a seal. Then, bring the remaining two corners to the center, pinching those points to seal as well. Finally, pinch all four edges together to fully enclose the filling, creating a neat little parcel. The goal is to ensure a tight seal to keep the filling secure during cooking. As you finish each potsticker, place it on a large baking sheet that has been lightly sprinkled with cornstarch. The cornstarch helps prevent the potstickers from sticking to the sheet and to each other. Once again, loosely cover the finished potstickers with a towel to prevent them from drying out while you continue assembling the batch.

4. Cook the Potstickers: Heat 2 teaspoons of vegetable oil in a large nonstick skillet over medium heat. Once the oil is hot, carefully place half of the assembled potstickers in a single layer at the bottom of the skillet, ensuring they don’t overlap. Cook them for about 3 minutes, or until their bottoms are a beautiful golden brown and crispy. This initial fry gives them their signature “potsticker” texture.

Next, carefully add 1/2 cup of water to the skillet. Immediately cover the skillet with a lid to trap the steam. Continue to cook for another 3 minutes, or until all the liquid has been absorbed and the potstickers are tender and cooked through. The steaming process cooks the filling and softens the wrapper. Once done, transfer the cooked potstickers to a serving platter, keep them warm, and wipe the skillet clean with a paper towel. Repeat this entire procedure with the remaining vegetable oil, the second batch of potstickers, and the remaining 1/2 cup of water.

5. Freezing Potstickers for Later: One of the best things about homemade potstickers is their freezer-friendliness! To freeze uncooked potstickers, simply arrange them in a single layer on a baking sheet, making sure they don’t touch. Place the baking sheet in the freezer until the potstickers are completely frozen solid (this usually takes a couple of hours). Once frozen, you can transfer them to a Ziploc freezer bag or an airtight container, where they will keep well for several weeks.

When you’re ready to cook them, you have a couple of options: You can thaw them in the refrigerator overnight and then follow the cooking procedure as outlined in step 4. Alternatively, you can cook them directly from a frozen state. If cooking from frozen, simply add a few extra minutes to the initial browning time and the steaming time (typically an additional 2-4 minutes) to ensure they are cooked through and piping hot.

Soy Dipping Sauce – The Perfect Accompaniment

This simple yet flavorful sauce is the ideal partner for your crispy, tender potstickers. Its balance of savory and tangy notes enhances the overall experience.

1. Prepare the Dipping Sauce: In a small bowl, simply combine all the ingredients for the Soy Dipping Sauce: low sodium soy sauce, rice vinegar, chopped ginger, chopped garlic, and chopped green onion. Whisk them together until well blended. Serve the sauce in individual small bowls alongside your freshly cooked potstickers. You can make this sauce ahead of time and store it in the refrigerator.

Recipe adapted from Meet Me in the Kitchen