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homemade Homemade Vegetable Potstickers with Toasted Sesame Honey Soy Sauce. photo
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Homemade Vegetable Potstickers with Toasted Sesame Honey Soy Sauce.

Crispy pan-fried vegetable potstickers served with a toasted sesame honey soy dipping sauce.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Servings: 40 servings

Ingredients

  • 2 tablespoons sesame oil divided (1 tbsp for cooking, 1 tbsp for frying)
  • 1 inch fresh ginger grated
  • 8 ounces shiitake mushrooms chopped
  • 1 cup cabbage shredded
  • 1 cup carrots shredded
  • 2 tablespoons low-sodium soy sauce or tamari for filling
  • 2 tablespoons fresh chives chopped
  • 2 tablespoons toasted sesame seeds
  • 36-40 wonton wrappers
  • 1 clove garlic minced or grated
  • 1/3 cup rice vinegar for sauce
  • 1/4 cup toasted sesame oil for sauce
  • 1-2 tablespoons gochujang or chili sauce
  • 2 tablespoons low-sodium soy sauce or tamari for sauce
  • 1 tablespoon honey for sauce

Instructions

  • Heat 1 tablespoon sesame oil in a large skillet over medium-high heat until shimmering.
  • Add the chopped shiitake mushrooms, shredded cabbage, shredded carrots, grated ginger, and minced garlic; cook, stirring occasionally, until the vegetables have softened and released their liquid, about 5 minutes.
  • Stir in 2 tablespoons soy sauce and the chopped chives and toasted sesame seeds; cook another 2–3 minutes until most of the liquid has evaporated. Remove from heat and let the filling cool slightly.
  • Spoon about 1 tablespoon of filling onto the center of each wonton wrapper. Brush water around the wrapper edge, fold into a half-moon, and pinch the edges tightly to seal. Repeat with remaining wrappers and filling.
  • Heat the remaining 1 tablespoon sesame oil in a large skillet over medium-high heat. When shimmering, arrange potstickers in a single layer, flat side down, and cook until the bottoms are light golden brown, about 2–3 minutes.
  • Carefully pour 1/4 cup water into the pan and immediately cover with a tight-fitting lid. Reduce heat to medium and steam the dumplings for 3 minutes, then remove the lid and cook 30–60 seconds more if needed to crisp the bottoms. Serve immediately with the sauce.
  • Meanwhile, whisk together 1/3 cup rice vinegar, 1/4 cup toasted sesame oil, 1–2 tablespoons gochujang or chili sauce, 2 tablespoons low-sodium soy sauce, and 1 tablespoon honey in a small bowl to make the toasted sesame honey soy sauce.

Equipment

  • Large Skillet
  • Spatula
  • Mixing Bowl
  • Measuring cups and spoons
  • small bowl or jar (for sauce)
  • Lid for skillet

Notes

  • Make sure the vegetable filling is cooled before assembling to prevent wrappers from getting soggy.
  • Use a small amount of water to seal wrappers—too much will cause them to open during cooking.
  • Cook potstickers in a single layer to ensure even browning.
  • Adjust gochujang to taste for desired heat level.
  • To toast sesame seeds, dry-toast in a skillet over medium heat until fragrant.