My son is a huge fan of potsickers and often times, he can polish off 2 helpings before I could finish my own serving! Since he is such a fan, I’ve been stocking up our freezer with potstickers, which is especially handy on busy weeknights. These Vegetable Potstickers are pockets of dough that are filled with a savory vegetable filling of onion, mushrooms, cabbage, carrots, garlic and cilantro before pan frying and steaming…
I often forget how much I love potstickers myself. They are especially easy to make and prepare if you devote some time one afternoon just having a dumpling making field day. The potstickers also freeze really well, which makes it convenient whenever that potsticker craving comes on. I’m all for squeezing in vegetables where I can and these potstickers helps us get more vegetables in our diet. Feel free to mix in shredded rotisserie chicken into the filling for a chicken vegetable potsticker version! I also included the recipe for gluten free potstickers below.
filling recipe from Food Network
For vegetable filling:
1 red onion sliced
1 tablespoon minced ginger
1 cup sliced shiitake mushrooms
1 cup white cabbage, shredded
1 cup carrots, shredded
1 cup chopped garlic chives or chives
1 teaspoon white pepper
1 teaspoon sesame oil
1/4 cup chopped cilantro
Plug in the IP with insert set in place.
Transfer cooked vegetable mixture to a colander to drain excess liquid and moisture.
Add the sesame oil and cilantro when mixture is cooled. Season to taste.
For dumpling dough:
2 cups all purpose flour or GF flour blend*
1 cup boiling water, plus additional water if needed
GF flour blend for dusting
In a large bowl, mix the flour blend and the boiling water until a soft dough forms. If you need more water, add additional warm water one tablespoon at a time. Knead the dough until its smooth.
Divide dough in half. Cover one half with the moist paper towel, while working with the other half. Shape each half into a roll 12 inches long and cut each roll into 1/2-inch slices.
On a floured surface, roll out each slice with a rolling pin into a thin circle and place about a tablespoon of the filling mixture in the center of the circle. Life up the edges of the circle and pinch them together to create a half circle. Repeat with remaining dough and filling. Lay the potstickers on a baking sheet in a single layer covered with a moist paper towel to keep from drying out.
To cook as pan fry:
In your now empty IP, press SAUTE and add a tablespoon of vegetable oil, coating the entire bottom. When hot, add in 10-12 dumplings in a single layer and fry for 2 minutes, or until the bottoms are golden brown.
Add 1/2 cup water to the IP and cover. Cook for 6-7 minutes, or until the water is absorbed. Repeat with the remaining dumplings. Serve hot.
To pressure steam instead:
Place trivet in IP with 1 cup of water.
In a bamboo steamer, place potstickers in a single layer and stack. Transfer filled bamboo steamer to IP to sit on top of trivet.
Press MANUAL and adjust the time to 1 minute on HIGH pressure.
Once at pressure, the display will reflect 1 (the number of minutes you initially set) and will begin to countdown to 0 minutes.
Open up your IP when the pin has dropped (allow a few minutes for this to happen). The IP will automatically default to the WARM mode.
Carefully remove potstickers from bamboo steamer and serve with your favorite condiments (soy sauce, sriracha, etc).
*Gluten free flour blend:
This is the best combination for my personal uses and has never failed me. I purchased a majority of the ingredients at an Asian market (at less than $.99/lb) and the other ingredients marked were Bob Red Mill brand. Cornstarch was Argo brand.
300 grams superfine brown rice flour (Bob’s Red Mill)
250 grams sweet rice flour (Asian market)
150 grams tapioca flour (Asian market)
100 grams sorghum flour (Bob’s Red Mill)
100 grams potato starch (Asian market)
100 grams cornstarch (Argo brand)
Leave a Reply