Vegetarian Chinese Pot Stickers

Ready in : 45 mins

If you have roughly 45 minutes to spend in the kitchen, Vegetarian Chinese Pot Stickers might be a super dairy free recipe to try. This recipe serves 24 and costs 25 cents per serving. This hor d'oeuvre has 153 calories, 1g of protein, and 14g of fat per serving. A couple people made this recipe, and 37 would say it hit the spot. If you have scallions, mushrooms, garlic, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. This recipe is typical of Chinese cuisine. All things considered, we decided this recipe deserves a spoonacular score of 32%. This score is not so super. Similar recipes are Chinese Chicken Pot Stickers, Chinese Pork Dumplings (Pot Stickers), and Pot Stickers.

Diets

DAIRY FREE

Ingredients

won ton wrappers

24

mushrooms

8 oz

soy sauce

1 Tbs

sriracha hot sauce

1 tsp

ginger

1 tsp

garlic

1 tsp

scallions

2

little cornstarch

24 servings

little vegetable oil

24 servings

water

1 cup

Cooking in Steps

1
Add all of the ingredients (except the wrappers, cornstarch, oil, and water) to the bowl of a food processor. Pulse until the mushrooms are finely minced and all of the ingredients are well combined. It will help if youve given the mushrooms a bit of a rough chop first, or if you use pre-sliced mushrooms.

corn starch

mushrooms

water

cooking oil

food processor

bowl
2
Place a won ton wrapper on your work surface, turned so that it appears to be a diamond shape.
3
Place a teaspoon of filling in the middle of the wrapper.
4
Dip a fingertip into the bowl of water and trace along the two edges farthest from you. Bring up the end closest to you, fold over the filling, and pinch the edges together to seal. Make sure youve gently pressed the wrapper around the filling so there are no air pockets.

water

bowl
5
Stand up your little triangle pocket so that the filling side sits on your work surface. Fold the top point down, away from you, and pinch. Now, give the edges on either side of that fold 2 little pleats and pinch. Your pot sticker will now look like it has wings.

chicken wings

pot
6
Place it on a large plate thats been dusted with a bit of cornstarch, to prevent sticking. (Traditionally, pot stickers are made with round dumpling wrappers, so if you have them, you can skip the part about folding the top point down.)

dumpling wrappers

potstickers

corn starch

pot
7
Heat the skillet over medium-high heat.

frying pan
8
Brush just a few drops of oil onto the hot pan surface, and place 12 of the pot stickers, upright, into the pan. Allow the bottoms to brown. Carefully add 1/2 cup water to the pan and cover it quickly. Cook for about 3-4 minutes, or until all of the water has been absorbed.

potstickers

water

cooking oil

frying pan

pot
9
Remove the pot stickers immediately to another plate to keep warm, and repeat the procedure with the rest of the uncooked ones.

potstickers

pot
10
*Feel like you have to have meat? Substitute 4 oz. of ground chicken (or pork, if you must) for half of the mushrooms, just dont run it through the food processor.

ground chicken

mushrooms

meat

pork

food processor
11
Mix the processed ingredients with the ground chicken thoroughly and fill the wrappers as before.

ground chicken
12
Add a full cup of water (instead of 1/2 cup) to the pan, and steam until the water evaporates, about 5-6 minutes.

water

frying pan

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Vegetarian Chinese Pot Stickers

Diets

DAIRY FREE

Ingredients

won ton wrappers

24

mushrooms

8 oz

soy sauce

1 Tbs

sriracha hot sauce

1 tsp

ginger

1 tsp

garlic

1 tsp

scallions

2

little cornstarch

24 servings

little vegetable oil

24 servings

water

1 cup

Cooking in Steps

corn starch

mushrooms

water

cooking oil

2 Place a won ton wrapper on your work surface, turned so that it appears to be a diamond shape.

3 Place a teaspoon of filling in the middle of the wrapper.

4 Dip a fingertip into the bowl of water and trace along the two edges farthest from you. Bring up the end closest to you, fold over the filling, and pinch the edges together to seal. Make sure youve gently pressed the wrapper around the filling so there are no air pockets.

water

5 Stand up your little triangle pocket so that the filling side sits on your work surface. Fold the top point down, away from you, and pinch. Now, give the edges on either side of that fold 2 little pleats and pinch. Your pot sticker will now look like it has wings.

chicken wings

6 Place it on a large plate thats been dusted with a bit of cornstarch, to prevent sticking. (Traditionally, pot stickers are made with round dumpling wrappers, so if you have them, you can skip the part about folding the top point down.)

dumpling wrappers

potstickers

corn starch

7 Heat the skillet over medium-high heat.

8 Brush just a few drops of oil onto the hot pan surface, and place 12 of the pot stickers, upright, into the pan. Allow the bottoms to brown. Carefully add 1/2 cup water to the pan and cover it quickly. Cook for about 3-4 minutes, or until all of the water has been absorbed.

potstickers

water

cooking oil

9 Remove the pot stickers immediately to another plate to keep warm, and repeat the procedure with the rest of the uncooked ones.

potstickers

10 *Feel like you have to have meat? Substitute 4 oz. of ground chicken (or pork, if you must) for half of the mushrooms, just dont run it through the food processor.

ground chicken

mushrooms

meat

pork

11 Mix the processed ingredients with the ground chicken thoroughly and fill the wrappers as before.

ground chicken

12 Add a full cup of water (instead of 1/2 cup) to the pan, and steam until the water evaporates, about 5-6 minutes.

water

Nutrition ?

Similar Recipes

All Day Simple Slow-Cooker FALL OFF the BONE Ribs

Trinidadian Chicken Potato Curry

Tuscan White Bean Soup with Olive Oil and Rosemary

Pumpkin soup with wine

Kenyan Pilau

2
Place a won ton wrapper on your work surface, turned so that it appears to be a diamond shape.

3
Place a teaspoon of filling in the middle of the wrapper.

4
Dip a fingertip into the bowl of water and trace along the two edges farthest from you. Bring up the end closest to you, fold over the filling, and pinch the edges together to seal. Make sure youve gently pressed the wrapper around the filling so there are no air pockets.

5
Stand up your little triangle pocket so that the filling side sits on your work surface. Fold the top point down, away from you, and pinch. Now, give the edges on either side of that fold 2 little pleats and pinch. Your pot sticker will now look like it has wings.

6
Place it on a large plate thats been dusted with a bit of cornstarch, to prevent sticking. (Traditionally, pot stickers are made with round dumpling wrappers, so if you have them, you can skip the part about folding the top point down.)

7
Heat the skillet over medium-high heat.

8
Brush just a few drops of oil onto the hot pan surface, and place 12 of the pot stickers, upright, into the pan. Allow the bottoms to brown. Carefully add 1/2 cup water to the pan and cover it quickly. Cook for about 3-4 minutes, or until all of the water has been absorbed.

9
Remove the pot stickers immediately to another plate to keep warm, and repeat the procedure with the rest of the uncooked ones.

10
*Feel like you have to have meat? Substitute 4 oz. of ground chicken (or pork, if you must) for half of the mushrooms, just dont run it through the food processor.

11
Mix the processed ingredients with the ground chicken thoroughly and fill the wrappers as before.

12
Add a full cup of water (instead of 1/2 cup) to the pan, and steam until the water evaporates, about 5-6 minutes.