Description
These Vegetarian Potstickers are a delightful appetizer or snack, featuring a delicious filling made from fresh peas, leeks, garlic, and ginger, all wrapped in tender potsticker wrappers. Cooked on the stovetop to achieve a crispy bottom and steamed to finish, they are served with a flavorful spicy sesame dipping sauce. Perfectly plant-based and packed with flavor, these potstickers offer a savory and satisfying experience for any occasion.
Ingredients
Filling
- 2 cups frozen or fresh peas (thawed if frozen, divided)
- 2 teaspoons sesame oil (1 teaspoon for filling)
- 2 tablespoons unsalted butter
- 2 leeks (thinly sliced and cleaned)
- 1/2 teaspoon salt
- 1/2 teaspoon cracked black pepper
- 1 tablespoon soy sauce
- 3 garlic cloves (peeled and minced)
- 1 teaspoon grated ginger
- 24 pot sticker wrappers or won ton wrappers
Spicy Sesame Dipping Sauce
- 1/2-1 teaspoon crushed red pepper
- 2 tablespoons toasted sesame oil
- 3 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon thinly sliced green onion (plus extra for garnish)
Instructions
- Prepare the Pea Filling: In a blender or food processor, combine 1 cup of peas with 1 teaspoon of sesame oil and blend until mostly smooth but still a little chunky. Set aside this mixture.
- Cook the Leeks: Heat a medium skillet over medium-low heat and add the butter. Once melted, add the thinly sliced leeks along with a liberal pinch of salt and several cracks of black pepper. Cook, stirring regularly, until the leeks become soft and translucent, approximately 10 minutes.
- Add Aromatics and Combine Filling: Stir in the soy sauce, minced garlic, and grated ginger into the cooked leeks and cook for another minute until fragrant. Add the reserved mashed peas mixture along with the remaining whole peas. Mix thoroughly, taste, and adjust salt as needed. Transfer the filling to a bowl to cool slightly.
- Make the Spicy Sesame Sauce: Place the crushed red pepper in a small bowl. Warm the toasted sesame oil until very warm but not boiling, then pour it over the crushed red pepper to steep for 5 minutes. Whisk in the soy sauce, rice wine vinegar, and thinly sliced green onion to complete the sauce.
- Assemble the Potstickers: Place one potsticker wrapper in your hand. Spoon about one teaspoon of the filling into the center of the wrapper. Moisten the edge of the wrapper halfway around with water using a wet finger. Fold the wrapper in half and form tiny pleats along the sealed edge, pressing firmly to seal. Stand assembled potstickers upright on a baking sheet. Repeat with the remaining wrappers and filling.
- Optional Storage: If not cooking immediately, arrange the potstickers on a tray and freeze. Cook them directly from frozen when ready.
- Cook the Potstickers: Heat a non-stick 10-inch skillet over medium heat and add a few teaspoons of oil. Once hot, place the potstickers standing upright in the skillet. Cook uncovered until the bottoms turn light golden brown, about 2 minutes.
- Steam the Potstickers: Carefully add 2 tablespoons of water to the skillet and quickly cover with a lid. Allow the potstickers to steam and cook through for 3 to 4 minutes until the bottom is crispy but the filling is steamed.
- Finish Cooking: Remove the lid and cook uncovered for an additional 2 minutes to crisp up the bottoms further. Remove from skillet.
- Serve: Serve the potstickers hot alongside the prepared spicy sesame dipping sauce. Garnish with extra sliced green onions and sesame seeds if desired.
Notes
- Freezing the potstickers before cooking helps them hold their shape and makes cooking easier if preparing ahead.
- Adjust the amount of crushed red pepper in the dipping sauce to control the spiciness according to your preference.
- Use a non-stick skillet to prevent sticking and ensure even browning during cooking.
- Make sure to moisten the wrapper edges well before sealing to avoid them opening while cooking.
- If you prefer a less oily version, reduce the amount of butter and oil used, but some fat is important for flavor and texture.
