Pouches of vegetables!
I have been eating so many vegetables lately.
I guess that’s a good thing, but I especially love incorporating them into these potstickers. Honestly, you can stick any veggies in these; anything goes!
I especially love edamame beans in these though – they are a must.
If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.
Homemade Vegetable Potstickers.
- 2 tablespoons sesame or olive oil
- 6 ounces cremini mushrooms, chopped
- 1 teaspoon fresh ginger, grated
- 1 cup carrots, shredded
- 1 cup cabbage shredded
- 1/2 cup edamame beans
- 3 tablespoons fresh chives, chopped
- 1 teaspoon sesame seeds
- 30 wonton wrappers
- 1 tablespoon olive oil
- 1 tablespoon water
- soy sauce ((optional))
- In a large skillet over medium-low heat, add sesame or olive oil, cremini mushrooms, ginger, carrots, cabbage, edamame, chives, and sesame seeds. Sautée until soft and tender. Remove from heat.
- Add about 1 tablespoon of filling onto each wonton wrapper, and fold into half moons, sealing wrappers with a brush of water.
- Heat large skillet with 1 tablespoon olive oil. Cook potstickers over low heat until one side is golden brown. Add 1 tablespoon water to potstickers, and cook until potstickers are fully cooked. Serve fresh with soy sauce, and enjoy!
