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Veggie Potstickers

Author Veg Life Staff

Ingredients

  • 5 Dried Shitake Mushrooms soaked for 30 minutes, drained and then rinsed well twice and squeezed to remove most of the water (if using fresh, just wipe with a damp towel, do not soak or rinse)
  • Sesame Oil for stir frying
  • 1 Medium Carrot finely grated
  • 1/2 Small Cabbage shredded finely and chopped roughly
  • 1/2 tsp Fresh Ginger grated finely
  • 1/2 Medium Celery minced finely
  • 1/3 of a Green Onion white part only, diced finely
  • To Thicken:
  • 1 Tbl Cornstarch
  • 3/4 Water
  • For the Ginger Soy Dipping Sauce:
  • 1/4 C Soy Sauce
  • 3 Tbl White Vinegar
  • 1 Tbl Fresh Ginger Grated finely
  • 2 tsp Sugar
  • 2 tsp Sesame Oil
  • Salt optional, to taste
  • Green Onions chopped, to top the sauce

Instructions

  • Soak the dried mushrooms for 30 minutes, drain, rinse and drain (twice). Dice finely.
  • Prepare the remaining ingredients.
  • A word about fresh ginger. If you have never worked with it before, don't let it intimidate you. Found in your local grocery store, you simply use the edge of a spoon to remove the peel from the root. Store the rest of the root (unpeeled) in a freezer bag in your freezer! Then just grate what you need.
  • I found it extremely helpful to have everything ready to go because as with any stir fry, this one moves fast.
  • Using 1 teaspoon of sesame oil, heated on medium high heat, add the minced ginger. Cook just until you can smell the ginger. Do not overcook.
  • Add the mushrooms and stir fry until they reduce in size slightly.
  • Add the grated carrot, stir fry for 1 minute.
  • Note: At this point, I needed a bit more oil, but you may not.
  • Add the celery and green onion. Stir fry for 1 minute.
  • Add the shredded cabbage and saute until tender & wilted. (I actually sauteed the entire cabbage in 1 Tbl of Vegetable Oil, saving half for another meal and just added the aready cooked cabbage to the stir fry, rather than cook it twice).
  • Mix together the cornstarch and water until combined.
  • Add slowly to the vegetable mix. The mixture should come together very quickly and become sticky. You may not need all of the cornstarch mixture to achieve this.
  • Spoon filling into the center of a prepared Gyoza Wrappers in a Gyoza press. Press firmly and place on a lightly floured surface until all are filled.
  • Heat a small amount of vegetable oil (you don't need more than a teaspoon or two) and fry the bottoms and sides, if desired.
  • Once all are browned, add 1/8 C of water to the pan (be careful as you are adding water to oil and it may spatter), cover immediately and let steam for 2-3 minutes. I found that if I did it any longer, they started to get too soft and fall apart. Uncover and let the remaining water evaporate.
  • To prepare the dipping sauce, mix together all of the ingredients listed above and top with additional green onions to garnish.