Vegetable Potstickers



Vegetable dumplings are great comfort food. They’re far easier to make than you think, and just about any vegetable you can grow in your garden will work. I wanted to use our fresh ginger, green onions, shittakes, and jalapeños from our yard while they’re still producing. I think we’ll have the onions and peppers for at least a couple of months, but the ginger is on its way out. As the days get shorter, our ginger plants will begin to go dormant for the winter; thus I wanted to use the flavorful roots while I still can.

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Image and video hosting by TinyPic

Image and video hosting by TinyPic

{ginger, green onions, and jalapeño, respectively}

I amended Smitten Kitchen’s Spring Vegetable Potsticker recipe (can Deb Perelman do anything wrong??) and added what I had as abundant and fresh. Of course you can amend the ingredients as well.


5 green onions, chopped (even the green parts)
3 large shittake mushrooms
1 T minced ginger
2 jalapeños
4 carrots, chopped
2 green peppers, chopped
1/2 c ground pork (or you can substitute with 1 c firm tofu chopped small, if you’d prefer vegetarian potstickers)
1 T cornstarch
50 round dumpling wrappers
1-2 T cooking oil
1/4 c soy sauce
1/4 c rice vinegar


Heat a large skillet over medium heat. Add oil. Once hot, add the minced ginger and jalapeños to flavor the oil. Next add the ground pork (or the tofu chopped in small pieces). Once cooked, remove from heat. While the pan is still hot, add the rest of the vegetables. Depending on what you use, you may want to add them at different intervals. I added my chopped carrots first for 2 minutes, then added the peppers and onions for two minutes, and finally the mushrooms for about 4 minutes. Once everything is sauteéd, remove from heat. Put the vegetable mixture in a food processor, and blend for a couple of seconds. You don’t want things to turn to a veggie paste–that would be gross–you just want things chopped up small enough to fit in your dumpling. Combine chopped vegetables and meat in a bowl.

Next, assemble your potstickers.


Combine 1/2 c water with 1 T cornstarch in a bowl. Paint this onto the empty dumpling; it will help the sides stick together. (I used a pastry brush for this.) Put a teaspoon of the veggie/meat mixture into the center. Squeeze one side together. Next, pinch along the edge.

From here, they’re ready for the skillet. Heat a non-stick skillet with a good fitting lid to medium high heat. Pour enough oil to coat the bottom. Wait until the oil is hot, and put in your dumplings. Once all the dumplings are in your pan, wait one minute for the bottom to brown, and then pour in a 1/2 c water and immediately cover the pan with the lid. (Careful, water and oil don’t mix, so there might be some spray.) Wait about 3 minutes, and they should be cooked and ready to eat.

Serve with dipping sauce: 1/2 c soy sauce + 1/2 c rice vinegar.

These can be frozen, too, and used for an easy go-to meal when you’re too tired to cook.


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