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Edamame Potsticker it to Me (Vegetarian)

wonton-colourI suppose with Chinese New Year approaching at the end of January, it’s a great time to share some veggie potstickers  (or Jiaozi). This was my first attempt at a Chinese dumpling sort of dish and it turned out so good… and full of colour.

I believe the best way to enjoy these is by listening to songs about Chinatown, or watching movies like the one by Roman Polanski, which I saw recently, and it is fantastic. I highly recommend it. Wow.

Since I can’t post a movie on my blog, I’ll post a lovely song by a Canadian musician who goes by the name Destroyer. His real name is Dan Bejar, he’s played in (most notably) The New Pornographers. He writes weird stuff, and recently relaesed a little EP with five songs in Spanish…. Oh, Dan. He also wrote a song called “Chinatown”, which I share now.

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As I was saying earlier, this was my first attempt at an Asian style dumpling, ever. I bought wonton wrappers to save a bit of work, but you can easily make your own. Dumplings are always work. Laboriously scooping a spoonful of filling and folding the dough around it sometimes turns me off of labouring over dough. But hey, I love DIY, so put on some good tunes and do it.

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The nice thing about making your own wrappers is that you can shape them as you wish. I was a bit restricted with the small and square wonton wrappers I bought and pretty much had to make them in this four corner fold, not too typical for potstickers, but if you want more standard looking ones cut the dough into circles and fold them in half. However you do it, I promise they’ll taste delish.

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I kind of like the shape of these ones, they remind me a bit of lanterns.  Okay, I know it’s a bit of a stretch, but they’re all foldy and twisty. They are also very colourful… on the inside. When I was wandering through Chinatown this past summer, the street festival was underway and I caught a good shot of all the lanterns hanging in the trees. For comparisons sake, here’s what lanterns in Chinatown look like:


Now it’s time for you to try your own potstickers, packed full of flavour, colour and (of course) fun.

Edamame Potsticker it to Me

Makes 3 dozen

  • 2 cups red cabbage, shredded (about 6 ounces or 175 grams)
  • 1 large carrot, peeled and grated
  • 1/2 cup green onions, chopped (about 3-4 onions)
  • 1 1/2 cups shelled edamame, thawed (about 8 ounces or 225 grams)
  • 1 handful basil, chiffonade (about 1/3 cup)
  • 1 tablespoon fresh ginger, peeled and grated
  • 1 clove garlic, minced
  • 2 teaspoons toasted sesame oil
  • 2 teaspoons soy sauce
  • 1 teaspoon corn starch
  • 2 tablespoons sesame seeds, divided
  • 40 dumpling, wonton, or gyoza wrappers
  • 3 tablespoons canola oil
  • About 1 1/2 cups vegetable stock
  1. Stir together the cabbage, carrots, edamame and basil. Mince three-quarters of the mixture in a food processor, making sure to get any especially large bits.
  2. In a small bowl, whisk together the grated ginger, minced garlic, sesame oil, soy sauce and corn starch. Pour over vegetable mixture and toss to coat. Toss in the sesame seeds.
  3. Lay a wrapper on a flat, lightly floured surface. Place one tablespoon of filling in the middle. Wet the edges of the wrapper. Pull all four corners up, pinch them together and give them a small twist. Pinch together the edges. Set aside and repeat for the rest of the dumplings.
  4. Heat 1 tablespoon of oil in a large frying pan. Place about a dozen dumplings in the pan and fry until the bottoms are lightly browned. Add 1/2 cup of vegetable stock, reduce heat to medium-low and cover. Cook until the potstickers are warm all the way through (about 8 minutes) and most of the liquid is boiled off. Use a spatula to remove from the pan and place them in a well insulated aluminum container. Serve with soy sauce or your favourite dip.

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2 comments on “Edamame Potsticker it to Me (Vegetarian)

  1. Laura
    January 10, 2014

    Yum! I adore potstickers!

    • kahht
      January 10, 2014

      These ones totally converted me! I hadn’t much taken to the frozen ones from stores… but homemade is always better.

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This entry was posted on January 10, 2014 by in Appetizer & Noms, Side Dish, Vegetarian and tagged , , , , , , , .

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