Easy Chinese Vegetarian Dumplings Recipe (Potstickers)
Crispy, golden vegetarian dumplings packed with fresh vegetables and aromatic seasonings. This easy Chinese potsticker recipe makes 40 dumplings perfect for freezing with restaurant-quality results every time.
Ingredients
- 3 cups napa cabbage finely chopped (about ½ medium head)
- 1½ tsp salt divided
- 8 oz shiitake mushrooms finely chopped
- 1 cup carrots grated
- 4 green onions thinly sliced
- 3 cloves garlic minced
- 1 tbsp fresh ginger grated
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp rice vinegar
- ½ tsp white pepper
- 1 tsp sugar
- 40 round dumpling wrappers
- 2 tbsp vegetable oil for cooking
- ¾ cup water for steaming
Instructions
Salt the cabbage
- Place finely chopped napa cabbage in a large bowl and sprinkle with 1 teaspoon of salt. Mix well with your hands and let sit for 10 minutes to draw out excess moisture.
Prepare mushrooms
- While cabbage rests, finely chop shiitake mushrooms, removing stems and dicing caps into tiny pieces about the size of a grain of rice.
Squeeze cabbage dry
- After 10 minutes, squeeze cabbage firmly over the sink in handfuls, wringing out as much liquid as possible. Transfer squeezed cabbage to a clean bowl.
Combine vegetables
- Add chopped mushrooms, grated carrots, sliced green onions, minced garlic, and grated ginger to the bowl with cabbage.
Season the filling
- Pour in soy sauce, sesame oil, rice vinegar, white pepper, sugar, and remaining ½ teaspoon salt. Mix everything together thoroughly until well combined.
Prepare workspace
- Set up assembly station with dumpling wrappers, filling bowl, small bowl of water, and a parchment-lined baking sheet.
Add filling to wrapper
- Place one dumpling wrapper in palm of non-dominant hand. Scoop about 1 tablespoon of filling into the center.
Seal dumpling
- Dip finger in water and run along entire edge of wrapper to moisten. Fold wrapper in half to create half-moon shape and press center to seal.
Create pleats
- Starting from one corner, make 4-5 small pleats along one side of dumpling, pressing each pleat firmly against unpleated back side.
Complete assembly
- Place finished dumpling on prepared baking sheet with pleated edge facing up. Repeat with remaining wrappers and filling.
Heat the pan
- Heat 2 tablespoons vegetable oil in large non-stick skillet over medium-high heat for about 2 minutes until hot.
Pan-fry dumplings
- Carefully place 10-12 dumplings in pan, flat side down, making sure they don't touch. Let sizzle undisturbed for 2-3 minutes until bottoms turn golden brown.
Steam dumplings
- Carefully pour ¾ cup water into pan and immediately cover with lid. Reduce heat to medium and steam for 6-7 minutes until wrappers become translucent.
Crisp and serve
- Remove lid and let any remaining water evaporate. Continue cooking for 1-2 minutes to re-crisp bottoms. Transfer to serving plate.
Mix sauce ingredients
- Combine 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, and ½ teaspoon chili oil (optional) in a small bowl.
Finish sauce
- Stir in 1 sliced green onion and ½ teaspoon sesame seeds. Let sit for a few minutes to allow flavors to meld.