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Vegetable Pot Stickers

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Vegetable Pot Stickers

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Vegetable Pot Stickers


Submitted by Corporate Chef Andy Stewart

Ingredients

Filling
  • 1 small zucchini, grated and squeezed of all moisture
  • 3 radishes, grated and squeezed of all moisture
  • 1 cup cooked chopped spinach, squeezed of all moisture
  • 1 small carrot, peeled and grated
  • 2 scallions, thinly sliced
  • 2 cloves garlic, minced
  • 1 small shallot, minced
  • 2 tablespoons Glaze from above
  • 8 ounces extra-firm tofu, cut into small dice
Pot Stickers
  • 1 package Wonton Wrappers
  • corn starch slurry
  • vegetable oil for frying
  • scallions, thinly sliced
  • red Pepper, finely diced

Hint

Makes 25-30. A great recipe to use up vegetables from your refrigerator. Just make sure you squeeze out all excess moisture.


Directions

Step 1. 

Combine balsamic, sesame oil, soy sauce, lemon juice, garlic, scallion, ginger and honey in a medium bowl.


Step 2.  Filling

Combine all ingredients and squeeze out any excess moisture.


Step 3. 

Layout a few wonton wrappers and using your fingers, grab about a tablespoon of the filling and squeeze out any moisture. Place the filling just off the center of the wonton wrapper and using your fingers, moisten the edges of the wonton wrapper with the corn starch slurry. Fold the wonton wrapper in half, corner to corner, to make a triangle. Press the edges to secure and layout on a sheet tray while making the rest of the potstickers. Pot Stickers can be frozen at this point and cooked from frozen.


Step 4.  Frying Method (photo above)

Heat the vegetable oil to 350 degrees or prepare a deep fryer. Fry the potstickers in the hot oil until, brown and crispy. In a medium-size sauté pan over moderate heat bring the glaze to a slow boil. When the potstickers are done frying, add them to the glaze in batches and toss to coat. Serve garnished with scallion and red pepper.


Step 5.  Air Fryer Method

Preheat the air fryer to 400 degrees.  Place one layer of potstickers in the bottom and spray with non-stick spray or brush with olive oil.  Cook potstickers for 5 minutes, turn and cook the other side for an additional 3 minutes (or as needed).  In a medium-size sauté pan over moderate heat bring the glaze to a slow boil. When the potstickers are done frying, add them to the glaze in batches and toss to coat. Serve garnished with scallion and red pepper.




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