Chinese New Year is coming up and I’m so excited! We always eat a lot of potstickers and dumplings on Chinese New Year for good luck. I love homemade potstickers because I feel like the flavor is way better than store bought. Also, you don’t have weird ingredients in them. I am finally sharing my potstickers recipe that many of you have asked me for. Sorry it took me this long, but I never measured anything before when I would make it. This time, I made sure to write everything down as I was making them. My mom is the best at making potstickers and this recipe is a variation of hers. I made these vegan and I’ve been making them for quite some time. This makes a huge batch, so it leaves me with a lot in the freezer. I love this because whenever I want some potstickers, I can just cook them straight from the freezer. It’s super handy when you are short on time and need a quick meal. Not to mention, the filling is so versatile. You can literally just put whatever you like in them. Also, feel free to use this filling for egg rolls too! Seriously these are the best potstickers ever!!!! Vegetable Potstickers
Makes about 60 potstickers
8 oz mushrooms (I used portobello, but any would work too)
1/2 head of cabbage (3-4 cups chopped really small)
2 cups chives, chopped really fine
1 inch knob of ginger, minced
1 Tbsp minced garlic
4 oz clear vermicelli
1 tsp salt
1 Tbsp sesame oil
1 Tbsp soy sauce
1/2 tsp black pepper
2 packs of potsticker wrappers (I buy this brand)
1 Tbsp vegetable oil for cooking
Soak the clear vermicelli noodles in hot water for 30 minutes.
While the vermicelli noodles are soaking, pulse the mushrooms in a food processor until finely chopped. Put it in a large bowl. Next, add the cabbage to the food processor and pulse a few times. Add it to the bowl with the mushrooms. I used the shred attachment to my food processor to do this. Shred the carrots really finely or use the shred attachment to your food processor. Add it to the bowl of vegetables. (I used a food processor here to get the vegetables chopped really finely and to save time. However, if you don’t have a food processor, using a knife works just as well. It just takes more effort and time.)
Add your chopped chives, ginger, and garlic to the bowl of vegetables. Once noodles are done soaking and have softened, drain in a strainer. Then chop them up really small and add it to the bowl of vegetables. Finally, add the salt, black pepper, sesame oil, and soy sauce to the same bowl. Mix and combine everything with a wooden spoon.
Place about 1 rounded teaspoon of filling in each potsticker wrapper. Dip your finger in water and run it around the edges of the wrapper. Form the potsticker by bringing two sides of the wrap together to form a half moon shape. Begin by pinching the center of the potsticker and work your way from the center out to both sides, pinching and creating folds as you go to seal. Place on a parchment lined or foil lined with flour baking sheet. Repeat with remaining wrappers. You can place the baking sheet in the freezer for a couple hours, and once frozen, put the potstickers in a ziploc bag. Or you can cook them immediately.
Heat vegetable oil in a large non-stick frying pan over medium high heat. Place each potsticker in the pan and line them up close together, like in the picture above. Pour 1/3-1/2 cup of water over the potstickers, enough to cover the bottoms of the potstickers. Once the water starts to boil, place a lid over the pan and reduce heat to medium and cook for about 8-10 minutes or until the water is gone. Make sure to keep an eye on it! (If water is not gone, turn the heat up a little more.) Remove the cover and let the bottoms brown. Once done, place a plate on top and carefully hold onto the plate and flip the pan so the bottoms are exposed.
Serve hot with some soy sauce and rice vinegar (add to taste). Enjoy!!!
***If you are cooking the potstickers after you freeze them, cook the same way as above. You may need to add a little more water though. No need to defrost them before hand.