If you’re craving Asian tonight but don’t really want the same old stir-fry, this guest post is just for you. I’ve always been a sucker for a good Asian dumpling and look forward to trying them out when we find our kitchen. 😉
Potstickers are Chinese dumplings that can be made in a variety of ways, but we’re going to go over the way in which vegetarians can enjoy them. They are simply delicious for everyone, especially vegans and vegetarians, as it’s a simple to make dish.
Conor Goetz Cornell, Master Data Analyst of ConAgra Foods, is part of a company that sells a variety of these healthy brands, like Healthy Choice and Hunt’s and he recommends the Healthy Choice brand if you are looking for a version of these potstickers that are ready to microwave.
If you do have the time to follow this recipe, it should take about 90 minutes from start to finish. Chances are they won’t last that long once they have been plated, but it will be worth the effort.
Since they are appetizers, you may want to consider making a few for each person that you are preparing these potstickers for. We are going to focus on the pan-fried version of these with a great dipping sauce to go along with it.
People don’t flock to potstickers because of the inside, usually. The dumpling exterior that gets crispy from caramelization is the main draw. Typically, you will find potstickers with either shrimp or pork inside. Instead, we will substitute those for obvious reasons, but there’s a right and wrong way to do this.
Many vegetarian potstickers are made with too many water chestnuts or spinach. Instead, we will focus on using sauteed tempeh to give it the perfect texture and a crisp crunch.
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- 1 lb of Tempeh in small slices
- 3 tbsps of vegetable oil
- 1 cup of Napa Cabbage
- 4 tsps of Sherry
- 6 minced green onions with just the white and lighter green parts
- 1 tbsp of cornstarch
- 2 tbsps of soy sauce
- 50 potsticker wrappings
Ingredients
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- Place a skillet (with the lid) on the heater at a flame level just above medium. Add in the 2 tbsps of oil and make sure the tempeh is fried in one layer. This may take multiple fryings and let it simmer down after it has been browned on each side.
- Fry the napa until it has a golden brown look and most of the water has been taken out, then shut off the flame.
- Crush the tempeh into a large pot and mix it with the napa, green onions, soy sauce and sherry. If the taste is right, add the cornstarch and mix it vigorously.
- To make the wrappings for the potsticker, take one and make the edges moist with your finger. Then place a tsp of the filler in the middle. Then fold it over and close off the edge. You can then crimp the edge from there for appearance.
- Bring the flame on the oven back to a bit above medium, and place the other tbsp of oil into the skillet. Place the potstickers with the non-crimped side facing down without touching. Fry these for 90 seconds or until the bottoms appear to have a brown-gold color. Add in ⅓ cup of water and place the lid back on. This should cook for 2.5-3 minutes, then take off the lid and let it cook until there is no water.
- Get the sauce back that you had prepared earlier, and serve the potstickers hot for best taste.
Now that you have the ingredients and recipe, enjoy your potstickers! Feel free to visit my disclosure page if you have questions about this post or any other posts on NOH.
