Veggie Gyoza (Potstickers)
This particular recipe felt like something I had to conquer. In my house, we buy frozen potstickers A LOT. It is our go-to appetizer in any Asian restaurant. So as someone who loves to cook (and blog about international food), I had to at least try making these from scratch. They were definitely more labor intensive than the frozen ones from Whole Foods or Trader Joe’s (our faves), but I like being able to say that I can make them myself. Plus, this recipe made a TON and we ate a bunch that night, but froze most of them. So now, our frozen potstickers are still homemade by us!
The day we made them was very humid and made the dough a little difficult to seal, so I don’t recommend this endeavor on a humid day. All in all, these were a lot of fun to make and they turned out damn delicious.
Give these guys a whirl, and let me know what you think! But seriously, please don’t do these on a humid day.
4 cups flour
1 tsp salt
1 ¼ cups warm water
2 cups red cabbage, finely chopped
2 cups green onion, sliced
¾ cup mushroom, diced
1 jalapeno, minced
6 cloves garlic, minced
4 tbsp ginger, minced
1 tbsp sesame oil
2 tbsp soy sauce
½ tsp black pepper
1 tsp salt
2 tbsp canola oil
ADAM'S DIPPING SAUCE
3 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp dijon mustard
½ tbsp thai chili paste (can sub red pepper flakes)
½ tbsp Hoisin sauce
1 squirt Sriracha
1 tsp fresh ginger, minced
Combine the flour, salt, and warm water and mix until well combined.
Roll out dough on a floured surface and knead until smooth.
Separate the dough into 4 equal parts.
Roll out the piece into a thin log and divide into 6 or 8 pieces, depending on the size of potstickers you want.
Lightly flour the portioned piece of dough and roll out to a thin circle roughly 4-inches in diameter.
Keep the potsticker dough portions separated with parchment paper, and repeat with remaining dough.
Combine cabbage, green onions, mushroom, jalapeno, garlic, ginger, soy sauce, and sesame oil and mix until well incorporated.
To form the potstickers, add roughly 1 heaping tbsp of filling into the center of portion of dough.
With your finger lightly coat 1 half of the outside of the potsticker with water.
Fold dough (with filling inside) in half and pinch together at the top. Working from center outward, gather and fold dough to create pleats. Pinch to seal dumpling as you go. Repeat on other side, making sure dumpling is well sealed before cooking.
Heat canola oil in a skillet over medium high heat and add a few potstickers, cooking them in batches.
Once the bottom of the potstickers start to brown, add in a splash of water and cover with a lid.
Steam for roughly 5 minutes, or until potstickers are cooked and water has evaporated. Remove from pan.
To prepare the sauce, mix all of the sauce ingredients together.
Recipe adapted from and inspired by Tasty.