There is not much to say about these potstickers; they are not only delicious but make a HUGE batch that can be frozen and eaten for days (and you will want to!).

Recipe #4: Spring Potstickersrow2



Every other week GreenMade will be featuring a new vegetable and a number of recipes starring it. This week GreenMade is showcasing asparagus.

The other dishes we made with asparagus this week were: Asparagus Pesto with Spring Herb Pasta, Asparagus Soup, and Asparagus Tempura.


A couple of years ago I really burnt myself out with “Asian-inspired” dishes. I wasn’t making the most creative things to be quite honest, but regardless I only recently decided to try my hand at some again. First on the list were these delicious looking potstickers. I sent the recipe to Michael and he was so excited he begged me to make them that night!

The recipe I based mine off of used tofu as its main protein but we had some chicken sausage we needed to use up so I split the recipe to compare the tofu to the sausage. After eating the sausage potstickers I didn’t think the tofu potstickers could compare, but they were actually wonderful on their own! The chicken sausage gave the potstickers a lot of extra flavor, but the tofu allowed the veggies to really shine and had a much more authentic taste.



Spring Potstickers served with Ponzu Sauce

Adapted from Smitten Kitchen

Makes about 60


1 lb bunch asparagus, woody ends removed, chopped into 1/2 inch pieces (about 2 cups)
1/2 lb mushrooms, chopped into small pieces (should be about 1 1/2 cups)
1 cup peas
3/4 cup chopped scallions
1 tbsp minced ginger
1 clove of garlic, minced
1/2 cup chives, minced
6 oz of cooked chicken sausage (or tofu), chopped into small pieces
2-3 tbsp oil, separated (high smoke point)
1 tsp toasted sesame oil
1 package of round dumpling wrappers (mine had about 60)
pinch of salt
optional: mirin, cornstarch


1. Heat 1 tablespoon of desired oil in a wok or large saute pan over medium-high heat. Add scallions, ginger, and garlic. Cook for about 1 minute then add mushrooms. Mushrooms will take about 10 minutes to cook fully (should no longer retain water). Next add the asparagus and cook for about 3 minutes then add peas. While cooking the vegetables I splashed mirin in the pan on a whim! If you chose to do this, make sure the liquid is cooked off.

2. Once all vegetables are tender add sausage, and chives and cook for about 1 minute. Move contents to a strainer and shake off any excess liquid (if any), then move to a food processor. Pulse contents briefly just to break down the vegetables into more manageable pieces.  Let veggies cool for about 15 minutes, taste and add salt if desired, and stir in toasted sesame oil.

3. Time to construct the pot stickers! Fill a small bowl of water (you can mix cornstarch into this to ensure a strong bond, but it’s not mandatory) and line a baking sheet with parchment paper. Lay a dumpling wrapper out, lightly brush it with water, put about 1 tsp of filling into the center of it and fold in half. Secure the potsticker with a pleat like fold (this video is super helpful, skip to 2:30). Place finished potsticker on prepared baking sheet, pleats up. This activity is super fun when done with a friend!

Mine on the left, Michael's on the right

Mine on the left, Michael’s on the right

4. To cook, heat about 1-2 tablespoons of desired oil in a wok or saute pan. Place potstickers in the hot pan and cook until bottom is a golden color, about 1 minute. Pour water into pan (1/2 cup for a large batch, 1/4 cup for a small batch) and quickly cover and let steam for 2 to 3 minutes.

5. Serve with ponzu sauce posted at the end of the asparagus tempura recipe. Any unused potstickers can be frozen! Cooking frozen potstickers is similar to fresh, just it may take about 5 minutes to achieve a nice golden crust when first added to the pan.


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