Vegetarian Potstickers

By
Rhonda Parkinson
Rhonda Parkinson
Rhonda Parkinson is a freelance writer who has authored many cookbooks, including two Everything guides to Chinese cooking.
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Updated on 08/5/19
Lauri Patterson/Vetta/Getty Images
Prep: 20 mins
Cook: 1 mins
Total: 21 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
98 Calories
3g Fat
11g Carbs
8g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 98
% Daily Value*
Total Fat 3g 4%
Saturated Fat 1g 3%
Cholesterol 4mg 1%
Sodium 181mg 8%
Total Carbohydrate 11g 4%
Dietary Fiber 2g 5%
Protein 8g
Calcium 186mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Serves 4 to 6
More Vegetarian Recipes

Ingredients

  • 1/2 pound firm tofu
  • 1/2 cup finely shredded carrot
  • 1/2 cup finely chopped bok choy
  • 1/4 cup finely chopped water chestnuts
  • 1/4 cup finely chopped bamboo shoots
  • 1/4 cup finely chopped garlic chives
  • 2 cloves garlic, peeled and minced
  • 1 tablespoon dark soy sauce
  • 1/2 teaspoon sesame oil
  • 1/4 teaspoon salt
  • 1 package potsticker or gyoza wrappers
  • 2 tablespoons oil for frying the dumplings

Steps to Make It

  1. Drain the tofu, cut into cubes and mash. Wash and prepare the vegetables. Combine the tofu with the remainder of the ingredients and seasonings.

  2. Lay out one of the gyoza wrappers in front of you. Dip your finger in the water and moisten the edges of the wrapper.

  3. Place a heaping teaspoon of filling in the middle of the wrapper.

  4. Fold the gyoza wrapper over the filling and pinch the edges to seal it shut. (You may want to use a cornstarch/water mixture to make this easier).

  5. Heat 2 tablespoons oil in a large skillet or wok.When oil is ready, carefully add the dumplings and cook on high heat until golden brown (about 1 minute). Without turning the dumplings over, add 1/2 cup of water and cover. Cook for about 1 minute to cook the raw filling and then uncover and continue cooking until most of the liquid is absorbed.

  6. Serve the potstickers with the burnt side on top, with potsticker dipping sauce or soy sauce mixed with minced ginger for dipping.


More Potsticker Recipes
Potstickers - includes a dough recipe
Pork and Vegetable Dumplings - from Farina Kingsley
Potstickers With Prawn and Cilantro
Gyoza - Japanese Potstickers
Ginger Dipping Sauce - this easy to make dip also goes very nicely with potstickers. Pork and Vegetable Dumplings

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