Ingredients
Equipment
Method
- Heat the avocado oil over medium-high heat.
- Cook the mushrooms for 6–8 minutes until all moisture has evaporated and they begin to brown.
- Add the cabbage and carrot. Cook for 3 minutes.
- Stir in garlic, ginger, and green onions. Cook 30 seconds.
- Add the miso, tamari, vinegar, maple syrup, sesame oil, sesame seeds, and white pepper.
- Fold in the chopped edamame.
- Sprinkle the cornstarch over the mixture and stir until lightly thickened.
- Remove from the heat.
- Stir in the cilantro.
- Spread the filling onto a tray and cool completely before assembling.
- Whisk the dipping-sauce tamari, rice vinegar, sesame oil, maple syrup and grated ginger together. Add the optional vegan chili crisp and sliced green onion if desired. Set aside for serving.
- Fill a large shallow dish with warm water.
- Dip one rice paper wrapper for about 5 seconds.
- Place it on a damp towel.
- Let it soften for about 20 seconds.
- Spoon about 2 tablespoons of filling into the center.
- Fold the bottom over the filling.
- Fold in the sides.
- Roll tightly into a compact rectangle.
- Repeat with the remaining wrappers.
- Whisk together the slurry ingredients.
- Heat a large nonstick skillet over medium heat.
- Lightly oil the pan.
- Arrange the potstickers seam-side down.
- Cook for 3 minutes until lightly golden.
- Pour about 1/3 cup of the slurry around the potstickers, using a thin layer. Work in two roomy batches if necessary, dividing the prepared slurry between them.
- Cover immediately.
- Steam for 5 minutes.
- Remove the lid.
- Continue cooking until the slurry becomes a crispy golden lace and the bottoms are deeply crisp. Repeat with the remaining potstickers and slurry. Serve immediately with the dipping sauce.
Nutrition
Notes
Yield and timing. The recipe makes about 24 potstickers, or six servings of four with sauce. Allow about 75 minutes; batch count, filling cooling and the final lace-crisping stage can extend this.
Dry filling, soft wrappers. Cook off the mushroom moisture before adding the remaining vegetables. Use edamame cooked according to its package directions and cool the filling completely before wrapping. Dip each rice paper briefly, then allow it to soften on a damp towel; soaking too long can make it sticky and fragile. Keep assembled pieces apart so they do not stick.
Crisp lace. Whisk the slurry again before pouring because starch settles. Cover to steam, then uncover and let moisture evaporate until the lace is golden. Do not lift the potstickers before their bottoms release. The recipe supplies enough slurry for two thin layers; pan size changes how it spreads.
Options and swaps. Finely chopped water chestnuts, well-drained cooked spinach, vegan kimchi or roasted peanuts are optional filling additions. Shiitake or oyster mushrooms can replace cremini; crumbled cooked tofu can replace edamame. Chickpea miso changes the flavor and can help avoid soy in that component, but the tamari still contains soy unless replaced with a suitable listed alternative. Check labels on miso, tamari and chili crisp for vegan and gluten-free suitability.
Make ahead and alternate cooking. Refrigerate the cooked filling for up to three days. Uncooked potstickers may be frozen separated on a tray, then packed for up to three months; cook from frozen and allow extra time until hot throughout. You can also try air-frying at 390°F for 10–12 minutes or baking at 425°F for 20–24 minutes; these produce a different surface without the pan-fried lace. Watch wrapper texture and follow the appliance instructions.
