I've never made potstickers before and admit that just by name alone I had no clue what they even were. But then here comes Bonnie smack at the start of No Meat March saying, "OMG I MADE THIS AMAZING VEGGIE DISH, EVERYONE!" so I had to give it a try. I did edit this recipe some to keep it vegetarian and omitted an ingredient or two I did not have but they still turned out deeeeelish!
Some things to take note of before you start making potstickers: It is not all that quick. It took me an hour and a half. Maybe it shouldn't have, maybe I'm just dumb at potstickers, who knows. Also, once you stuff and fold your potstickers, do not put them in a bowl all on top of each other unless you do not mind trying to wrestle apart a giant mound of veggie-filled dough later when attempting to place them in the pan. Just place them directly into the pan after you fold them. This might actually save a good 20 minutes, now that I think about it...
Bonnie's Veggie Potstickers
6 oz mushrooms
1 carrot, chopped
1 celery stalk, chopped
1 bunch of fresh spinach or 10oz frozen chopped spinach, thawed and squeezed dry (I used fresh)
2 large eggs (1 for mixture, 1 for gluing)
1 cup chopped green onions
1/3 cup chopped cilantro
1 1/2 tablespoons finely chopped peeled fresh ginger
2 garlic cloves, minced
1 tablespoon soy sauce
2 teaspoons chili-garlic sauce
1 1/2 teaspoons Asian sesame oil
Squeeze of lime juice
1/2 teaspoon ground black pepper
1/2 teaspoon salt
30 won ton wrappers
Sautee the mushrooms, carrot, and celery. In a separate bowl, mix the remaining ingredients (minus the won-ton wrappers, ya'll--do NOT mix in the won-ton wrappers!). Mix in the the sauteed veggies. Mound small amount of the veggie mixture into the center of each won ton wrapper and brush egg on two sides of wrapper and fold over to seal. Fold the pointed ends together and seal.
In a nonstick 10 or 12" pan add a couple of tablespoons of peanut oil and place the potstickers in the pan starting in center and working out in a concentric circle fashion. Turn heat to medium high and cook until everything is nicely browned on bottom. Add about 1/3 cup of water, reduce heat to medium and place a lid on pan. Cook for about 2 minutes, remove lid and continue cooking for about 2 more minutes until all liquid is evaporated. Place a large plate upside down on pan and flip potstickers onto plate.
But what good are they without the proper dipping sauce? Here's what I wound up with:
Ginger-Soy Dipping Sauce
1/4 cup soy sauce
3 tablespoons apple cider vinegar
1 tablespoon chopped fresh ginger
2 teaspoons sugar
2 teaspoons Asian sesame oil
1/2 teaspoon salt
Combine all ingredients in a small/medium bowl. Whisk or stir well to dissolve the sugar and salt, and mix everything together into a thin, smooth sauce.
My own finished product:
So yummy! I served these with a side of Gardein Mandarin Orange Crispy Chick'n which was also pretty delicious and satisfied my desire for the real deal. I'm absolutely thrilled that it made a lot because with all the time it took, I've eaten off of these about 4 times now and am finally finishing them off today. Makes up for the time spent, I suppose! So basically, if you have 70-90 minutes to kill, COOK THIS!
***EDIT! To say that Bonnie normally makes these potstickers as a non-vegetarian dish! For the omnivore population, replace the mushroom/carrot/celery veggies with either chicken, pork, or shrimp and in the overall mixture add 2 teaspoons of fish sauce! I have not tried this version but I'm pretty sure Bonnie is completely unable to cook a bad meal, so I would not doubt it is equally as amazing as the veggie version!