Aggie's Kitchen

Veggie Potstickers with Soy Dipping Sauce

Veggie Potstickers with Soy Dipping Sauce

Last week I posted a recipe for Mongolian Beef and asked for you to share your favorite Asian inspired recipes with me. One of the ones sent to me was Turkey Potstickers from Mary Ann at Meet Me in the Kitchen. I’ve always been intimidated by the idea of making potstickers, but they were actually a lot easier than I could have imagined! They do take a little time, but are so worth it. I took Mary Ann’s advice and froze half of my batch to cook up another time. I used what I had on hand this time, but I can’t wait to experiment with the filling and come up with new versions of these yummy guys.

Veggie Potstickers with Soy Dipping Sauce
I noticed my wrappers weren’t as “white” as Mary Ann’s…I only had one option to choose from as far as won ton wrappers at my grocery store. They didn’t taste any different than any other won ton wrapper I have had … any ideas why the color is so different?

Veggie Potstickers with Soy Dipping Sauce

Print Recipe

Veggie Potstickers with Soy Dipping Sauce

Ingredients:

  • 2 teaspoons canola oil
  • 2 cups angel hair coleslaw with carrots
  • 1/2 cup water
  • 1/3 cup minced green onions
  • 1 tablespoon minced peeled gingerroot
  • 1/2 teaspoon salt
  • 1/2 teaspoon dark sesame oil
  • 1 garlic clove, minced
  • 30 won ton wrappers
  • 2 teaspoons cornstarch
  • 4 teaspoons vegetable oil, divided
  • 1 cup water, divided
  • Soy Dipping Sauce, recipe below

Soy Dipping Sauce

  • 1/4 cup low sodium soy sauce
  • 1/4 cup rice vinegar
  • 1/2 tsp chopped ginger
  • 1 clove chopped garlic
  • 1 green onion, chopped

Directions:

  1. Heat 2 teaspoons canola oil in a large nonstick skillet over medium-high heat. Add coleslaw; cook 9 minutes or until lightly browned, stirring frequently. While cabbage cooks, add 1/2 cup water, 1 tablespoon at a time, to keep cabbage from sticking to pan. Spoon cabbage into a medium bowl; let cool completely.
  2. Add green onions, ginger, salt, sesame oil and garlic to bowl; stir well.
  3. Working with 1 won ton wrapper at a time (cover remaining won ton wrappers to keep them from drying out), spoon about 1 tablespoon veggie mixture into the center of each wrapper.

    Moisten edges of wrapper with water, and bring 2 opposite corners to center, pinching points to seal. Bring the remaining 2 corners to center, pinching points to seal. Pinch 4 edges together to seal. Place pot stickers on a large baking sheet sprinkled with cornstarch; cover loosely with a towel to keep them from drying out.

  4. Heat 2 teaspoons vegetable oil in a large nonstick skillet over medium heat. Place half of pot stickers in bottom of skillet; cook 3 minutes or until bottoms are lightly browned. Add 1/2 cup water to skillet; cover and cook 3 minutes or until liquid is absorbed. Place pot stickers on a serving platter; set aside, and keep warm. Wipe skillet with a paper towel. Repeat procedure with remaining vegetable oil, remaining pot stickers, and remaining water.
  5. You can freeze uncooked potstickers- just place on a baking sheet, place in the freezer until frozen and transfer to a Ziploc freezer bag. When ready to cook, thaw and repeat cooking procedure. You can also cook them from a frozen state, it just takes a few more minutes to get them cooked through.

Soy Dipping Sauce

  1. Mix ingredients together and serve in small bowl.

 

Recipe adapted from Meet Me in the Kitchen

Follow AggiesKitchen on Instagram and show us what recipes you are making from the blog! Use the hashtag #aggieskitchen - I'd love to see what you are cooking up!

(for a printable version of this recipe click here)

Share/Save/Bookmark

Are you following me on Instagram, Twitter, Facebook and Pinterest? If youโ€™d like to subscribe to Aggieโ€™s Kitchen and have each post delivered straight to your e-mail box, then please add your email here. Happy cooking!

There are affiliate links in this post. I make small earnings through any purchases made through these links. Thank you for supporting Aggieโ€™s Kitchen!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

33 comments on “Veggie Potstickers with Soy Dipping Sauce”

  1. These look so good! Perfect for our eat-in valentine’s day dinner!

  2. Nice! I love potstickers but haven’t made my own. This recipe sounds just yummy! Putting it on the to make list. Not sure about the color difference?

    Hope you guys had a good weekend!

  3. Oh WOW – These look delicious! Great blog you have here. Love it
    zesty

  4. Those look great! My daughter and I make them all the time, except we usually keep them in a triangle – I like how you wrapped yours though.

    We will definitely steal your dipping sauce though!

  5. mmmmm.yum yum yummy!!!

  6. I love making potstickers! These look fabulous! Nice job!!

  7. Yum. I love that you made veggie potstickers. They look healthy and tasty.

  8. Aggie- It looks like they turned out perfectly and I am so glad you loved them.
    I am going to go and cook some up for lunch that I have in the freezer. Thanks for the reminder and the dipping sauce looks great!

  9. Oh yummy. I want to come to your house for dinner!

  10. Oh yummy! I too am a bit intimidated to make pot stickers…but maybe I’ll give it a try. These look great.

  11. Hi, I’m new to the blog world but ironically have just posted a step by step tutorial on how to make Japanese dumplings on my brand new blog

    http://bigboldbeautifulfood.blogspot.com/

    I’m Asian and cook mostly Asian food. Aggie, are these Asian wrappers? If they’re Nasoya brand, I’d stay away from those. They’re thick and gummy compared to the real Asian wrappers. Also, try adding sesame oil and a little sugar to your dipping sauce. It rounds out the sauce. You can also add chili sesame oil or chilies if you like a spicy sauce. I often use leftover meat in potstickers, and you can equally use the wrapper to stuff it with int’l flavors: chicken enchilada and cheese, lamb and feta, etc.

  12. Those look really delicious! I can almost taste them ๐Ÿ™‚

  13. Veggie potstickers are my all-time favorites. They are so hard to find around here and I have to end up making my own. Mine do not come out as great as yours. These are perfect!!

  14. Hi Ninette!! I’m going to love your blog b/c I have been really into learning how to cook Asian food lately, it’s something I’ve never really tried before.

    About the wrappers, I just checked and they are Leasa brand and they say Won Ton Wrappers on them. Do you think I might have undercooked them? They seemed fine…but not sure.

    I love your ideas on how to round out the dipping sauce!! I will definitely try this next time. Thank you so much for visiting my blog! Good luck with starting yours! ๐Ÿ˜‰

  15. Aggie, um, how about you move to Oregon?!! I’d love to be your taste tester! These look so good! I’ve only had the pork type of potstickers; these veggie ones look so good. I like how you folded/wrapped yours, too. Another great recipe from Aggie!

  16. Hi Aggie,

    I’m so glad we “met” too and that I asked you a question about blogging, having stumbled upon your site. Unless you have a big enough Asian community in your community, the Asian wrappers they sell in the grocery store won’t be the same quality that you can get in an Asian market. If you have a local Asian market, stop by and get gyooza wrappers (round Japanese wrappers), dried Japanese shiitake or Chinese mushrooms, and vermicelli or mung bean noodles. You can easily add these to your base veggie dumpling recipe to add flavor and body. My kids and I ate Japanese pork dumplings, Filipino eggrolls, and Japanese yakisoba (stir fried noodles) for dinner. If you have any specific Asian food, you’d like to make, let me know.

  17. YUM!!! I am struggling to keep up with you!!! You keep posting so many recipes I want to try. I should devote a month to Aggie’s recipes!

  18. Those look awesome! I’ve been wanting to make pot stickers forever, but the grocery store I go to almost never has the wrappers.

  19. Well…now I’ve seen them here and at Mare’s and they look good at both places! They really look delicious.

  20. They are look great. Never made my own but I need to try it.

  21. Aggie, these look incredible!!! I’ve never made pot stickers before, but you and Mary Ann have totally inspired me to give it a whirl! Your pot stickers look perfect.

  22. Aggie, you're a potsticker Maestro! ๐Ÿ™‚ These are so perfect & delectable looking.

  23. Wow, those look great and so does the dipping sauce. I think my son would love these ( I know I would!)

  24. I know my boyfriend and I would LOVE these! They look so pretty! I bet they are very versatile and you can fill them with a number of things!

  25. This looks like a fantastic recipe. I am loving the new asian dishes you are trying as it is inspiring me to try more in our house. I know it definitely would please my husband! Keep them up, Aggie!

  26. These look fantastic Aggie! I love potstickers.

  27. Will you come take my pictures I love potstickers yours are great.

  28. I LOVE the two guys on AI that are friends! They’re both so awesome ๐Ÿ™‚

  29. I always feel so happy and jolly when I visit your site I know I tell you this ALL THE TIME, but I love the colors.

    The Pot Stickers look fanfabulous!

  30. I love pot stickers and have never tried to make them myself. This recipe looks very manageable.

    I wonder if the yellow of the wrappers was from egg yolk. I am ignorant of how they are made but would imagine they are similar to pasta.

  31. Wow, these look so tasty. Right up my alley. Nice blog!

  32. Quite impressive! I’ve been collating recipe’s on pot stickers, so that I have a good knowledge base before jumping into them myself. You have a unique style of folding them I haven’t seen before, almost like veggie pockets, which is awesome!

    might just try these this weekend, thanks for sharing.

  33. Pingback: Asian Stuffed Napa Cabbage Rolls | Aggie's Kitchen