Vegetable Pot Stickers with Sesame-Ginger Dipping Sauce
By :Sara Quessenberry and Kate Merker
Print Recipe
Photo by: Evi Abeler
Votes: 2
Rating: 3.5
Rate this recipe!
Course Lunch
Cuisine Chinese
Difficulty Difficult
Browse Category Vegan & Vegetarian
Duration 1-2 hours
Diet Vegetarian
Cooking Technique Steam
Main Ingredient Vegetables, Wonton Wrappers
Prep Time 45 minutes
Cook Time 20 minutes
Servings
6 servings
Ingredients
  • 5 tablespoons canola oil divided
  • 8 ounces shiitake mushrooms caps sliced, stems discarded
  • 1 tablespoon soy sauce reduced sodium preferred
  • 3 scallions thinly sliced, white and light green parts
  • 6 cups kale thick stems and inner ribs discarded, torn into pieces (about 1 bunch)
  • 1/2 teaspoon kosher salt
  • 1 carrot grated
  • 30 square wonton wrappers
  • 3/4 cup Water divided
  • 1/2 cup soy sauce reduced sodium preferred
  • 1/3 cup rice vinegar
  • 2 tablespoons sesame oil hot pepper, or toasted
  • 2 tablespoons Ginger fresh, finely grated
  • 2 teaspoons brown sugar packed
Course Lunch
Cuisine Chinese
Difficulty Difficult
Browse Category Vegan & Vegetarian
Duration 1-2 hours
Diet Vegetarian
Cooking Technique Steam
Main Ingredient Vegetables, Wonton Wrappers
Prep Time 45 minutes
Cook Time 20 minutes
Servings
6 servings
Ingredients
  • 5 tablespoons canola oil divided
  • 8 ounces shiitake mushrooms caps sliced, stems discarded
  • 1 tablespoon soy sauce reduced sodium preferred
  • 3 scallions thinly sliced, white and light green parts
  • 6 cups kale thick stems and inner ribs discarded, torn into pieces (about 1 bunch)
  • 1/2 teaspoon kosher salt
  • 1 carrot grated
  • 30 square wonton wrappers
  • 3/4 cup Water divided
  • 1/2 cup soy sauce reduced sodium preferred
  • 1/3 cup rice vinegar
  • 2 tablespoons sesame oil hot pepper, or toasted
  • 2 tablespoons Ginger fresh, finely grated
  • 2 teaspoons brown sugar packed
Votes: 2
Rating: 3.5
Rate this recipe!
Instructions
  1. To make the filling, in a large skillet, heat 2 tablespoons of the canola oil over medium-high heat. Add the mushrooms and cook, stirring often, until tender, 3 to 4 minutes. Stir in the soy sauce and scallions.
  2. Add the kale and salt, and stir to coat. Reduce the heat to medium, cover tightly, and cook, stirring occasionally, until tender, 3 to 4 minutes. Stir in the carrot. Let cool.
  3. To form the pot stickers, place a heaping teaspoon of the filling into the center of a wonton wrapper. Moisten the edges with water, fold over into a triangle, and press the edges tightly together to seal. Repeat with the remaining filling and wrappers.
  4. To make the dipping sauce, in a small bowl, stir together the soy sauce, vinegar, sesame oil, ginger, and brown sugar.
  5. Turn the Instant Pot on to [Sauté]. Heat 1 tablespoon of the canola oil. Add a single layer of pot stickers (you should be able to fit 10) and cook until the undersides are golden brown, about 1 minute. Press [Cancel].
  6. Add 1⁄4 cup of the water. Lock the lid. Press [Steam] and cook for 3 minutes. Use the “Quick Release” method to release the steam, then open the lid. Transfer to a plate. Wipe out the pot and repeat steps 4 and 5 two more times with the remaining pot stickers, canola oil, and water.
  7. Serve the pot stickers with the dipping sauce. Enjoy!
3 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *