Vegetable Potstickers (Vegan)
Homemade potstickers with flavorful veggie filling, super soft melt in mouth wrap with that perfect char. Making these dumpling at home is so easy and fun. Way more tasty and fresh that Asian takeaways!
Servings: 15 potstickers
Calories: 98kcal
Ingredients
For wrappers
- 1 cup plain flour
- 1/2 teaspoon oil
- salt to taste
- water as needed
For veggie filling
- 2 tablespoons sesame oil
- 4 garlic cloves peeled and minced
- 1/4 cup finely chopped onions
- 1 inch ginger peeled and minced
- 2 green chilies finely chopped
- 2 cups mixed veggies, very finely chopped carrot, cabbage, beans, baby corn
- 2 tablespoons schezwan sauce
- 1/2 teaspoon freshly ground black pepper
- salt to taste
For cooking potstickers
- 4 tablespoons sesame oil divided
- 2 teaspoons sesame seeds divided
- 1 teaspoon chili flakes divided
- 1/4 cup water for each batch
Instructions
Making potstickers wrappers
- Combine flour, salt and oil in a bowl. Mix well.
- Add water gradually and make a soft yet firm pliable dough.
- Set aside for 20 minutes. In the meantime we shall prepare the filling.
Mixed veg filling
- heat sesame oil in a wok or pan.
- Add finely chopped green chilies, chili flakes, minced onions, garlic and ginger. Saute for minute
- Add sliced onions and mix well. Saute for a minute.
- Now add the mixed thinly sliced or very finely chopped veggies and mix.
- Add salt, schezwan sauce, freshly ground pepper. Mix and saute in high flame for 5-6 minutes. The veggies should be coked yet remain crunchy.
- Set aside the filling to cool a bit.
Shaping and cooking the potstickers.
- Divide the prepared dough into 16 small portions.
- Take a portion and roll into small circle of 1/6 inch thickness on a floured surface.
- place 2-3 teaspoons filling in the center and fold into half circle.
- Starting from the center pinch and seal the edges.
- Prepare all the dough balls in the same way.
- Heat a cast iron pan and add 2 tablespoons sesame oil. Throw in sesame seeds and chili flakes if you prefer.
- Place a batch of prepared dumplings, say 6-7 depending on the size of your pan.
- Cook the dumplings for 3-4 minutes, keeping the pan open until the bottom turns crispy with slight char.
- Now add 1/4 cup water and immediately close the pan with a lid before steam escapes.
- Now steam cook for another 3 minutes or until the wrapper turns glossy and non sticky.
- Cook the remaining dumplings in the same way.
- Serve potstickers immediately with any dipping sauce or chili vinegar.
Notes
- Use sesame oil for authentic flavor.
- the recipe can doubled.
Nutrition
Serving: 16potstickers | Calories: 98kcal