Market Vegetable Pot Stickers
Created by Chef Emily PetersonCourse: Appetizers & Soups
Season(s): Summer, Fall
Ingredients
- 1/2 cup carrots, cut into small dice
- 1/2 cup zucchini, small dice
- 1/2 cup yellow squash, small dice
- 1/2 cup Japanese turnip, small dice
- 1/4 cup beets, small dice
- 1/4 cup kohlrabi, small dice
- 1/2 cup bok choy, chiffonade
- 1 tablespoon ginger, minced
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- Salt to taste
- 24 dumpling skins
- 1 egg, beaten
- Vegetable, canola or grapeseed oil
Instructions
Combine first 10 ingredients in a large bowl. Add salt to taste.
Place about one tablespoon of the filling in the center of a dumpling wrapper. Moisten the edge of the wrapper with beaten egg. Fold the wrapper in half and press the edges together to seal. Set the potsticker on a plate and repeat until you run out of filling or dumpling wrappers.
Heat a large skillet on high and coat the bottom with a small amount of oil. When the oil is hot, place your potstickers flat side down in the skillet. Turn heat down to med-high and cook for about 5 minutes, until you see some caramelization around the edges of the potstickers. (Don’t try to move yet, they’ll be stuck, as the name implies.) Pour in about ½ cup of water, enough to cover the bottom of the skillet and come up the sides of the potstickers and immediately cover. Cook 3 minutes, allowing the steam to build up inside, releasing the potsticker from the bottom of the pan. Remove the cover, cook off any remaining water and remove the potstickers to a plate. Repeat until all are cooked. Serve with soy sauce for dipping.Yields about 24 Dumplings
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