Tuesday, March 2, 2010

Jamies PotStickers!

Jamie David has always loved Potstickers, and searching around for vegetarian options, I found many recipes. This is a combination of many, and it turned out really well. Make enough, and this can be a main course, but it is usually served as an appetizer.

This is a super easy recipe, with a few pre-sliced ingredients, pre-made wonton wrappers, and a tasty sauce that just mixes up a few flavors.

First begin by dicing 1 cup onion


1~2Tbsp Ginger, depending on your taste.

Then sautee them together for 2 minutes in a tbsp of Sesame Oil before the onion softens a tad and the ginger starts releasing an aroma

Get ready 2 cups each of sliced cabbage, carrots and mushrooms.

Add these veggies to the pan, along with 2 Tbsp of Shoyu and 2 Tbsp of Mirin

Sautee for 4 or 5 minutes until everything gets nice and soft.

Some recipes added the cabbage later so there was more of a bite in the dumpling, but I like everything soft.

Now using water to wet the edges of Wonton wrappers, place a tbsp of the finished filling inside the wrapper, and fold the edges together.

Pictured are a few ways to do it, round, pleated circular edge, boats, and triangles.

Get a grouping ready and fry them in a tsp or more of oil, but not too much! This is not the main cooking process! Fry them for 2~3 minutes depending on how hot the oil, the bottom should be golden brown.

Add 1/4 cup~1/3 cup water depending on the size of the pan. Turn up heat if it isnt already on medium high, and cover.

Steam dumplings for 3~4 minutes until the water has fully evaporated.

Serve immediately with a prepared sauce of 2 parts Soy Sauce and Mirin, 1 part Sesame Oil, Sriracha to taste.

You know you have cooked them correctly and tightly enough if the wrapper has shriveled on top and the bottoms are golden brown and not burnt.


  1. Scallions and leeks (the leafy green ends) make for an interesting variation to the onion. Commonly, authentic dumplings go very easy on meat products so this adaptation sounds pretty killer!

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  3. Looks great, Ben! If you'd like to some meat options (no dairy used, I promise), check out some of my gyoza. I made the wrappers as well, and they nothing more than water and flour. Looks delicious though.

  4. When I looked at the recipes, i figured it was just easier to buy the pre-made recipes, nothing had bells and whistles.

    Meat is coming soon for passover when we Toivel pots and pans from the wedding! Exciting.

  5. If anyone ever needs to interview the girl who sits around and eats what Moshe Polo makes, I am available and completely biased.