Ingredients
- Filling:
- 1 cup vegetarian beef crumbles
- 1 leaf napa cabbage, chopped
- 1 tablespoon soy sauce
- 1 green onion, diced
- 2 teaspoons chili garlic sauce
- ½ teaspoon sesame oil
- salt and ground black pepper to taste
- 12 potsticker wrappers
- 2 tablespoons peanut oil
- ¼ cup water
What Makes This Recipe Special
Chef Tips
- Use a lid when steaming to keep the filling juicy and tender.
- Don’t overcrowd the pan; cook in batches if needed to avoid sticking.
Step 1
Combin the vegetarian beef crumbles, chopped napa cabbage, soy sauce, green onions, chili garlic sauce, sesame oil, salt, and pepper in a bowl. Give everything a good mix until it’s well blended.
Step 2
Spoon a little filling into the center of each potsticker wrapper. Lightly brush the edges with water, then fold the wrapper over and press the edges together. Pinch or crimp the edges to make sure they’re sealed tight.
Step 3
Heat some peanut oil in a nonstick skillet over medium-high heat. Place the potstickers flat side down in the pan and let them cook without moving them until they’re golden brown on the bottom—this usually takes about 3 minutes.
Step 4
Once they’re nicely browned, flip them over. Add about a quarter cup of water to the pan, then cover it with a lid. Let the potstickers steam for around 5 minutes so the filling cooks through and the wrappers soften.
Step 5
After the water has mostly evaporated, take off the lid and let the potstickers cook for a few more minutes until the bottoms crisp up again. Serve them warm and enjoy!
