Life just got instantly better with Vegetable Potstickers and Homemade Ponzu Sauce.
That’s no exaggeration either. I’ve been obsessed with these veggie potstickers since I first had them just over a year ago. Of course I’ve had potstickers before, but these are different. These are life changing potstickers.
And yes, let’s clear the air…yes, I have been holding out on you guys with these easy gourmet veggie potstickers for that long. I’M SORRY! If you remember, it all started at a Thai themed dinner party (yes, these aren’t exactly Thai but let’s roll with it). My brother made them, with homemade ponzu sauce, and a surprisingly unique garnish (more on that later). Inspired by a Minneapolis restaurant he used to work at (RIP, Haute Dish), his creation left all of us begging for more.
I was obsessed. Sold. In love. Infatuated. You name it, it was me and these potstickers. They had me. Forever and ever and ever.
They’re savory, crispy, chewy, salty, flavorful… everything you want in a potsticker.
Of course my brother’s recipe made like, hundreds, of potstickers, and while I am sure you love them just as much as I do, that’s a lot of potstickers. Plus he used a lot of fancy restaurant ingredients and ain’t no body got time for that.
So I pared down the recipe and opted out some of his super fancy ingredients (byeeee, spices we can’t find in regular grocery stores and MSG…) because let’s be real: we’re real people, with real busy lives, and if we were all chefs we wouldn’t be in a rush to make dinner every night, or an easy, impressive appetizer for our guests. I’m making some generalized assumptions on all of that, anyway.
What I’m really trying to say is that these potstickers are perfect for those of you who, like myself, love to make impressive appetizers but don’t want to go through a whole lotta trouble. Cause these aren’t a whole lotta trouble at all. They do require a little prep work, but once you have some helping hands, the pinching and folding goes by quickly, and quite therapeutically. Kind of like stirring risotto…ah, kitchen therapy is the best.
It all starts by sautéing red onion, green onion, ginger, and garlic…add in chives, carrots, cabbage, white pepper, and vegetable bullion. Did I mention there is a TON of flavor in these babies? After it’s all softened and cooked, in goes some cilantro, obviously because it’s aaaamazing!
Now for the therapeutic part: filling the wonton wrappers, pinching them shut, and dancing along to some TLC and Destiny’s Child.
When they’re fried up – with a crisp bottom and a soft chewy edge – serve the potstickers along with the epically flavorful, citrusy Homemade Ponzu Sauce, and… are you ready for it?!?!?…
Spicy Corn Flakes!
Yes, ok, stay with me! My brother’s final touch, the cherry on top, the unexpected twist… THAT IS MADE TO IMPRESS. You might be rolling your eyes, but give it a chance. Corn flakes toasted up with butter, salt, red pepper flakes, and cayenne pepper, then sprinkled on top of the potstickers. Completely unexpected, completely genius. With an extra crunch and hint of spice, this garnish will be the talk of the party!
I mean, if you want to leave ’em off, you could… but I don’t recommend it. Try it! Try it! Try it! As you’ll see in the recipe notes, there are two ways to serve the potstickers: pour the ponzu sauce in the bottom of a serving dish, pile on the potstickers, and add your garnishes. –> recommended by the little bro. I will say, the cornflakes tend to stay on better if you don’t have to dip the potstickers. But I do love a good dip, so you could go that way if you so desire.
Ok, caveat over. Now… go dig in!Print
Homemade vegetarian potstickers that are easy to make, and full of flavor! Serve with homemade ponzu sauce and a spicy corn flake garnish for a gourmet appetizer!
- 1 Tablespoon canola oil + additional for cooking
- 1/4 cup red onion, finely chopped
- 1/4 cup green onion (~3 stalks), white and light green parts, finely chopped
- 1 Tablespoon ginger, finely chopped or minced
- 2 garlic cloves, minced
- 1/4 cup chives, chopped
- 1 1/4 cup finely shredded carrots*
- 1 1/4 cup red cabbage, shredded*
- 1/4 teaspoon white pepper
- 1 Tablespoon Vegetable Bullion
- 1/4 cup cilantro, chopped
- 1 teaspoon sesame oil
- 44-50 round wonton wrappers
- Homemade Ponzu Sauce
- Green onion slices, for garnish
- 1 Tablespoon butter
- 1/8 – 1/4 teaspoon cayenne pepper
- Dash of red pepper flakes
- 1/4 teaspoon sea salt
- 1 cup corn flakes
- Heat canola oil in skillet over medium heat. Add red onion, green onion, ginger, and garlic. Cook for 3-4 minutes until fragrant. Add chives, carrots, cabbage, white pepper, and vegetable bullion. Stir to completely combine, and cook for 3-4 minutes until tender. Taste test and add salt as needed.
- Place mixture in a colander over a bowl to drain out excess liquid. Once cool, stir in cilantro and sesame oil.
- Line a large baking sheet with parchment paper. Remove only a few wonton wrappers from the package at a time (otherwise they will dry out) and place approximately 1 1/2 – 2 teaspoons filling in the center. Wipe water along one of the edges, folding together and pinching to close. Leave a tiny hole at the closing at the bottom to let any excess liquid drip out while cooking. Place sealed potstickers on the baking sheet, and cover with a damp paper towel so they don’t dry out.
- Once all potstickers have been made, generously coat the bottom of a skillet with oil. Heat over medium-high heat, until shimmering. Add potstickers, on their bottoms, to the heated oil. Cook bottoms for 1-2 minutes until golden brown, flip all potstickers on their sides, lower the heat, and add in a touch of water (1-2 Tablespoons) cover immediately, and let potstickers steam for 1-2 minutes. Remove and continue cooking remaining potstickers.
- To serve: either pour ponzu sauce in bottom of serving dish and place potstickers on top, or serve ponzu sauce on the side. Top with green onion slices and spicy cornflakes.
SPICY CORN FLAKES:
- You can make these ahead of time! Melt butter in small skillet, stir in cayenne pepper, red pepper flakes, and salt. Add corn flakes and stir to coat. Toast until butter is absorbed and corn flakes are crispy, 3-5 minutes. Remove from heat and set aside. Store in an airtight container.
- Use either a food processor shredder or the large holes on a box grater to shred the carrots and cabbage.
- To freeze: lay potstickers in a single layer on the baking sheet; place in freezer for 1-2 hours, until frozen. Then place in a freezer bag and store.
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