Vegetable Pot Stickers
  • coconut or canola oil
  • 1 small yellow onion, diced small
  • 1 Tbs minced ginger
  • 1 cup diced shiitake mushrooms
  • 1 cup shredded cabbage
  • 1 cup diced carrots
  • 1 cup shelled edamame
  • ½ cup chopped bean sprouts
  • 1 tsp white pepper
  • 1 tsp sesame oil
  • ¼ cup chopped cilantro
  • 1 package wonton skins
  • salt
  1. Heat oil in wok or large sauté pan. Add onions, ginger and mushrooms, and cook, stirring, for about a minute. Add the cabbage, carrots, edamame and sprouts. Season with white pepper. Cook, stirring until mixture is soft. Cool the mixture, and place in food processor. Pulse, until mixture is finely chopped, but not a puree {you still want to recognize the ingredients}. Alternatively, transfer to a cutting board and chop fine. Add the sesame oil and cilantro and mix well.
  2. Place round gyoza skins on work surface. Place about 2 teaspoons of filling on each skin. Dip fingers in water, and moisten outside edge of skin. Fold skin in half over filling, squeezing out air and crimping as you seal the edges.
  3. Heat a non-stick skillet with oil. Place dumplings in skillet, flat side down and cook just until bottom gets brown. Carefully add about ¾ cup water and immediately cover. Steam dumplings until the water is completely evaporated {about 3 minutes}.
  4. Serve hot with soy sauce, Sriracha or your favorite Asian condiment.
Recipe by Raisin & Fig at