Spicy Edamame and Sesame Potstickers
Spicy Edamame and Sesame Potstickers
Ingredients
For the Potsticker Filling
- 1 1/2 cups shelled edamame, fresh or frozen, thawed
- 1 cup napa cabbage, finely shredded
- 1/2 cup carrots, grated
- 1 tablespoon fresh ginger, minced
- 2 garlic, cloves, minced
- 2 green onions, sliced, white and green parts separated
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha, or to taste
- 1 teaspoon black sesame seeds
- 30 round potsticker wrappers
- 1/4 cup water, for sealing wrappers
For Cooking and Serving
- 2 tablespoons vegetable oil, divided
- 1/2 cup water, for steaming
- 1/4 cup soy sauce, for dipping
- 2 tablespoons rice vinegar, for dipping
- 1 teaspoon chili garlic sauce, or to taste, for dipping
- 1 green onions, sliced, for garnish
Instructions
- 1
If using frozen edamame, thaw completely and pat dry. In a food processor, pulse the edamame until coarsely chopped, but not puréed. Transfer to a large mixing bowl.
⏱️ 5 min
- 2
Add the shredded napa cabbage, grated carrots, minced ginger, minced garlic, white parts of the sliced green onions, 2 tablespoons soy sauce, sesame oil, rice vinegar, sriracha, and black sesame seeds to the bowl with the edamame. Mix well to combine all ingredients.
⏱️ 10 min
- 3
To assemble the potstickers, lay one wrapper flat on a clean surface. Place about 1 teaspoon of the edamame filling in the center of the wrapper. Dip your finger in water and moisten the edges of the wrapper.
⏱️ 15 min
- 4
Fold the wrapper in half to form a half-moon shape, pressing firmly to seal the edges. You can leave them as half-moons or create pleats along one side for a more traditional potsticker look. Repeat with the remaining filling and wrappers.
⏱️ 15 min
- 5
Heat 1 tablespoon of vegetable oil in a large non-stick skillet or wok over medium-high heat. Once hot, carefully place a single layer of potstickers in the skillet, ensuring they do not touch. Cook for 2-3 minutes, or until the bottoms are golden brown.
⏱️ 3 min
- 6
Carefully pour 1/2 cup of water into the skillet. Immediately cover the skillet with a lid and reduce the heat to medium-low. Steam the potstickers for 5-7 minutes, or until the wrappers are translucent and the filling is cooked through.
⏱️ 7 min
- 7
Remove the lid and increase the heat to medium-high. Cook for another 1-2 minutes, allowing any remaining water to evaporate and the bottoms to crisp up again. Transfer the cooked potstickers to a serving platter. Repeat with the remaining potstickers, adding more vegetable oil as needed.
⏱️ 5 min
- 8
While the potstickers are cooking, prepare the dipping sauce: In a small bowl, whisk together 1/4 cup soy sauce, 2 tablespoons rice vinegar, and 1 teaspoon chili garlic sauce. Garnish with the remaining sliced green onions.
⏱️ 2 min
- 9
Serve the Spicy Edamame and Sesame Potstickers immediately with the dipping sauce.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Edamame and Sesame Potstickers
Ingredients
For the Potsticker Filling
- 1 1/2 cups shelled edamame, fresh or frozen, thawed
- 1 cup napa cabbage, finely shredded
- 1/2 cup carrots, grated
- 1 tablespoon fresh ginger, minced
- 2 garlic, cloves, minced
- 2 green onions, sliced, white and green parts separated
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha, or to taste
- 1 teaspoon black sesame seeds
- 30 round potsticker wrappers
- 1/4 cup water, for sealing wrappers
For Cooking and Serving
- 2 tablespoons vegetable oil, divided
- 1/2 cup water, for steaming
- 1/4 cup soy sauce, for dipping
- 2 tablespoons rice vinegar, for dipping
- 1 teaspoon chili garlic sauce, or to taste, for dipping
- 1 green onions, sliced, for garnish
Instructions
- 1
If using frozen edamame, thaw completely and pat dry. In a food processor, pulse the edamame until coarsely chopped, but not puréed. Transfer to a large mixing bowl.
⏱️ 5 min - 2
Add the shredded napa cabbage, grated carrots, minced ginger, minced garlic, white parts of the sliced green onions, 2 tablespoons soy sauce, sesame oil, rice vinegar, sriracha, and black sesame seeds to the bowl with the edamame. Mix well to combine all ingredients.
⏱️ 10 min - 3
To assemble the potstickers, lay one wrapper flat on a clean surface. Place about 1 teaspoon of the edamame filling in the center of the wrapper. Dip your finger in water and moisten the edges of the wrapper.
⏱️ 15 min - 4
Fold the wrapper in half to form a half-moon shape, pressing firmly to seal the edges. You can leave them as half-moons or create pleats along one side for a more traditional potsticker look. Repeat with the remaining filling and wrappers.
⏱️ 15 min - 5
Heat 1 tablespoon of vegetable oil in a large non-stick skillet or wok over medium-high heat. Once hot, carefully place a single layer of potstickers in the skillet, ensuring they do not touch. Cook for 2-3 minutes, or until the bottoms are golden brown.
⏱️ 3 min - 6
Carefully pour 1/2 cup of water into the skillet. Immediately cover the skillet with a lid and reduce the heat to medium-low. Steam the potstickers for 5-7 minutes, or until the wrappers are translucent and the filling is cooked through.
⏱️ 7 min - 7
Remove the lid and increase the heat to medium-high. Cook for another 1-2 minutes, allowing any remaining water to evaporate and the bottoms to crisp up again. Transfer the cooked potstickers to a serving platter. Repeat with the remaining potstickers, adding more vegetable oil as needed.
⏱️ 5 min - 8
While the potstickers are cooking, prepare the dipping sauce: In a small bowl, whisk together 1/4 cup soy sauce, 2 tablespoons rice vinegar, and 1 teaspoon chili garlic sauce. Garnish with the remaining sliced green onions.
⏱️ 2 min - 9
Serve the Spicy Edamame and Sesame Potstickers immediately with the dipping sauce.
⏱️ 1 min