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
Why This Dish Is So Special
Pro Cooking Tips
- Use a non-stick pan with a lid to achieve a perfect crispy bottom and steamed top.
- Don’t overcrowd the pan; cook in batches if needed to ensure even cooking.
Step 1
Combin the vegetarian beef crumbles, napa cabbage, soy sauce, green onion, chili garlic sauce, sesame oil, salt, and pepper in a bowl. Give everything a good mix until it’s well combined. Take a potsticker wrapper and put a spoonful of the filling right in the center. Lightly brush the edges with water, then fold the wrapper over to cover the filling. Press the edges together and crimp them to seal everything in.
Step 2
Heat some peanut oil in a nonstick skillet over medium-high heat. Once the oil is hot, place the potstickers flat-side down in the pan. Let them cook undisturbed until they get a nice golden brown, about 3 minutes. Flip them over, then carefully pour in about a quarter cup of water. Cover the skillet and let the potstickers steam for around 5 minutes. After that, take off the lid and keep cooking until all the water has evaporated and the bottoms are crisp again, which should take another 5 minutes or so. Serve warm and enjoy!
