vegetable potstickers with dippin’ sauce

I have two more frozen treats for you, but I feel like I need to throw in a savory recipe to balance things out here. Sugar rush resumes tomorrow! Wheeeee!

frying potstickers

finished potstickers

These potstickers could be an appetizer, but Eli and I love them so much we devour a plateful of them and call it dinner. The dipping sauce is a recipe for vegetarian fish sauce I was lucky enough to stumble upon in the wilds of the internet one day. I kind of love it; it has the perfect balance of sweet, tart, spicy, savory.

dipping sauce for potstickers


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Vegetarian Potstickers (adapted from alton brown)

makes 35-40

1/2 pound firm tofu, drained well and cut into 1/4″ cubes

1/2 cup coarsely grated carrots

1/2 cup broccoli, finely chopped

1/4 cup red bell pepper, finely chopped

1/4 cup green onions, finely chopped

2 teaspoons fresh ginger, finely minced

2 tablespoons chopped cilantro

1 tablespoon soy sauce

1 teaspoon sesame oil (optional)

1 egg, lightly beaten

1 teaspoon kosher salt

1/4 teaspoon black pepper

35-40 small wonton wrappers

Place tofu, carrots, broccoli, red pepper, scallions, ginger, cilantro, soy sauce, sesame oil if using, egg, salt, and pepper in a large bowl, stirring gently to combine.

To make the dumplings, take a wonton wrapper out out the package, keeping the rest covered. Place about a teaspoon of the tofu mixture in the center of the wrapper. Brush the edges of the wrapper lightly with water, and shape as desired. I gathered the four corners and pulled them up to meet in the center. Set on waxed paper or a sheet pan lightly sprayed with no-stick spray. Repeat until all the filling is gone.

Heat a 12″ pan over medium heat, brushing with vegetable oil once hot. Add 8-10 potstickers to pan at a time; cook for 2 minutes without touching. After two minutes, add 1/3 cup water or stock to the pan, turn the heat down to low and cover, cooking for another 2 minutes. Transfer to a heatproof platter and keep in a warm oven, or be like us and devour them immediately. Repeat until all the potstickers are cooked.

Dipping Sauce (from pham fatale)

1/4 cup soy sauce

1/4 cup rice vinegar

1/4 cup water

1/4 cup brown sugar

2 teaspoons fresh lime juice, or to taste

4 teaspoons garlic, finely minced

2 teaspoons red Thai chile pepper, finely chopped, or to taste (careful!)

Combine all ingredients and stir until sugar is dissolved. Serve immediately or refrigerate up to a couple of days.





2 responses to “vegetable potstickers with dippin’ sauce”

  1. Anonymous says:

    Yum! These look so simple and full of flavour- can’t wait to make these!

  2. Camille says:

    Instead of tofu I used cooked mungbeans so I didn’t have to use the egg.Not sure if there is any milk or eggs or such in the dough, If there isnt this way could technically be called vegan but I havent checked my wrappers(Im not vegan so It doesent bother me). I omitted the cilantro and the broccoli because I was out added about a tablespoon of brown sugar and it was delicious. I have it all nicely packed for my lunch at work tomorrow :)

    I have hypothyroidism so have to limit my soy intake but this is an AWSOME way to sneak in lentils and beans as it feels like your eating something SOOO unhealthy(The good junk feeling you have when your craving something thats going to glog your arteries) but its actually packed with goodness. and barely any oil used for frying since you use water to finish cooking it.

    I also use a different sauce But want to try yours just was practically out of rice wine vinegar and didnt want to risk my precious left on a non tested recipe XD. Next week I will try your sauce!

    2 tbsp of soy sauce
    2 tbsp rice wine vinegar
    1 tbsp brown sugar
    1/2 tbsp sesame oil(I use less)
    1 tbsp fresh ginger or garlic(I use half and half)

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