Vegetable Potsticker Dumplings (Steamed or Fried) are a flavor-packed and savory dumpling recipe. Enjoy them during Chinese New Year, game day, appetizer, or dinner year-round!
Estimated reading time: 5 minutes
Vegetable Potsticker Dumplings (Steamed or Fried)
The Chinese New Year is here (at the end of January and early February) and dumplings are a tradition to have at this time.
I want to share a vegetable version that is just as tasty as the other dumpling recipes I have shared.
These dumplings are so satisfying as an appetizer or for dinner.
1 recipe makes 70-80 bite-size dumplings!
This is the 4th recipe in the Life’s Little Sweets dumpling series.
It all started off with Beef Potsticker Wonton Dumplings Recipe, you can read about the origin of the series there and then a dessert dumpling recipe, Banana Cinnamon Sugar Dumplings of which my husband Eric did the recipe development 🙂
My last dumpling recipe was Pork Cabbage Potsticker Wonton Dumplings (Steamed or Fried).
In this Vegetable Potsticker Dumplings (Steamed or Fried) recipe, I folded them in the most simple way, like a triangle, without any pleats.
To see a photo collage tutorial with the steps to fold it into a rounded dumpling shape, which would be great for soups, see Banana Cinnamon Sugar Dumplings.
In this post, I pan-fried them in regular olive oil, to see what these dumplings look steamed, check out Beef Potsticker Wonton Dumplings Recipe (Steamed or Fried).
The key with this Vegetable Potsticker Dumplings (Steamed or Fried) is to cook the filling before making the dumplings.
This way the filling sticks together better.
You can have them in a soup broth!
We enjoy these dumplings in a broth soup as well.
I do a cheater, quickie Asian-style broth soup where I just use my favorite chicken soup base, a drizzle of low-sodium soy sauce, and a few drops of sesame oil.
Then when I am serving it, I toss a handful of freshly chopped scallions.
We like Reduced Sodium Better than Bouillon Chicken Base, this is ALWAYS in our refrigerator!
Ingredients for Vegetable Potsticker Dumplings (Steamed or Fried)
- 1 lb. chopped cabbage, about 1/2 head of cabbage, (1/2 inch size pieces, chopped), you can use Napa, Savoy, or just regular green cabbage
- 1 cup chopped scallions (1 bunch)
- 3/4 cup finely chopped cilantro (1 bunch), you can substitute Italian parsley
- 3 ounces shiitake mushrooms
- 3 tablespoons freshly minced ginger
- 1 tablespoon kosher salt *optional
- 2 large eggs, lightly beaten
- 1 tablespoon of cornstarch dissolved in 1 tablespoon of water.
- 3 tablespoons soy sauce (I use low sodium)
- 2 tablespoons sesame oil
- 2 (12 ounces) packages of square or round wonton wraps (we use square because that’s what’s always at our grocery store, I suggest getting an extra package just in case) We use Nasoya All Natural Wonton Wraps
- a small bowl of water or 1 whisked egg for sealing and folding the dumpling wraps
Kitchen Tools for Vegetable Potsticker Dumplings (Steamed or Fried)
- a deep skillet with a lid
- thongs for turning over the dumplings
- a steamer insert for steaming (if steaming)
- small bowls for the water, scallions for serving, and soy sauce for serving
- a large mixing bowl
- various plates for the dumplings as you are making and cooking them.
Web Stroy
I hope you like this Vegetable Potsticker Dumplings (Steamed or Fried), my family has been enjoying them!
Our Other Recipes and Posts
Check out a tutorial collage on Banana Cinnamon Sugar Dumplings, the 2nd recipe in this dumpling series, showing how to fold the dumplings in this shape!
What’s your favorite dumpling recipe?
Let me know in the comments below
Vegetable Potsticker Dumplings (Steamed or Fried)
Vegetable Potsticker Dumplings (Steamed or Fried) are a flavor-packed and savory dumpling recipe. Enjoy them during Chinese New Year, game day, appetizer, or dinner year-round!
Ingredients
- 1 lb. chopped cabbage, about 1/2 head of cabbage, (1/2 inch size pieces, chopped), you can use Napa, Savoy, or just regular green cabbage
- 1 cup chopped scallions, (1 bunch)
- 3/4 cup finely chopped cilantro, (1 bunch), you can substitute Italian parsley
- 3 ounces shiitake mushrooms, roughly chopped
- 3 tablespoons freshly minced ginger
- 1 tablespoon kosher salt *optional
- 2 large eggs, lightly beaten
- 1 tablespoon of cornstarch dissolved in 1 tablespoon of water.
- 3 tablespoons soy sauce, (I use low sodium)
- 2 tablespoons sesame oil
- 2 (12 ounces) packages of square or round wonton wraps (we use square because that’s what’s always at our grocery store, I suggest getting an extra package just in case) We use Nasoya All Natural Wonton Wraps
- a small bowl of water or 1 whisked egg for sealing and folding the dumpling wraps
Instructions
- In a large mixing bowl, mix the 1 lb. chopped cabbage with 1 tablespoon kosher salt and let sit for a few minutes. Add chopped scallions, shiitake mushrooms 2 beaten eggs, minced ginger, soy sauce, sesame oil, and dissolved cornstarch, mix thoroughly.
- Cook mixture on medium-high in a large pan. Cook 8-10 minutes or until cooked through. If there's a lot of the mixture for the pan, you may need to cook it in batches. Cooking the mixture will make the filling dryer and easier to make into dumplings.
- Set up a working area to make the dumplings. You can fold them in a variety of ways, the easiest being in half and making a triangle. The shape we made in the pictures is just a wonton wrapper with a scant teaspoon of filling and folded into a triangle, dipping your fingertips in water and putting along edges to help seal the dumplings. This easy to handle as finger food as an appetizer or with chopsticks (or a fork!). (Search our other dumpling recipes for more shapes!)
- Pan Frying: Using a large skillet, heat 2 tablespoons (or more if needed) of regular olive oil over medium-high heat. Fry the dumplings (this recipe makes many, 70-80 dumplings, so you will have to do them in batches) for up to 3 minutes, turning them as they brown. Be careful not to burn them, they cook fast. How you turn them will also depend on the shape you make them. Make sure you give space between the dumplings so they don't stick together. You can test for doneness by slicing a thick one, it should be uniform in color and NOT pink at all. It should take about 4-5 mins total, turning halfway to cook them.
- Steaming: Use a steamer insert in a pot with an inch or so of water or a pot for steaming dumplings, bring water to a boil, and place dumplings in for 10-15 minutes. The time will really depend on the size you make the dumplings. I found that these cook rather fast and if you leave them too long, they can stick to the steaming insert! Make sure there's enough water in the pot and also that it's not over-filled. Make sure you give space between the dumplings so they don't stick together. Serve when hot, garnished with chopped scallions.
How to Make a Quick Soup Broth
- Use your favorite chicken soup base, a drizzle of low-sodium soy sauce, and a few drops of sesame oil. Then toss a handful of freshly chopped scallions. It's very easy!
- (We like Reduced Sodium Better than Bouillon Chicken Base, this is ALWAYS in our refrigerator!)
Notes
When steaming (or pan-frying) these, stay close by and keep an eye on them to prevent overcooking! This recipe makes a lot of dumplings, we use more than a 12-ounce package sometimes when making them, so get an extra package of wonton wrappers, just in case! Don’t let the wonton wrappers dry out, they tear more easily when they are getting dry. Make sure you cover them or store them in an air-tight container if making these a day ahead.
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Nutrition Information:
Yield: 70 Serving Size: 1Amount Per Serving: Calories: 17Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 143mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 1g
Please note that the Calculated Nutrition is an estimate at best.
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