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Back in the late ’90s, Holly, one of my dearest friends introduced me to potstickers. I honestly had no idea what they were and I wanted to learn how to make these delicious delights. Over the next 20 years, I somehow morphed what I had learned into various versions of my own dumpling recipe…Edamame Portobello Potstickers.
Potstickers and Trainspotting
I will never forget the night I tasted my first potsticker. My husband (at the time) and I had gone to Holly’s for dinner and a rented movie. Back then, renting a movie meant having to “Be Kind and Rewind.” It was the perfect combination of food, friendship, and Trainspotting. That was the day I forfeited a tiny bit of my “Joe Strummer crush” to give to Ewan McGregor. The usual ensued; the husbands retreated into the living area while the wives got to work in the kitchen. I remember thinking as we began to prepare them, “Damn, this is a lot of work just for these little bite-sized I don’t know whats!” By the time we were tasting the first batch straight out of the pan, I knew EXACTLY why all of that work didn’t matter.
The process was lengthy but the ritual was well worth the wait. We could only fit about 20 potstickers at a time into the skillet because they needed room to breathe. The two part process of frying and then steaming the potstickers produced the most beautiful sticky brown bottoms underneath each one. As soon as one batch was ready, we’d eat them as we cooked the next. They never made it to the table to be eaten. We just stood in the kitchen, listened to music, talked about life, and popped potstickers into our mouths. They were unbelievably flavorful, hot, and not nearly enough. I needed more and I needed other varieties.
Potsticker Factory
When I began catering full force in 2010, potstickers were a fan favorite of my clients. I would crank out 300-400 individual potstickers for wedding guests, Christmas parties, and other events. After a while, I got good at making them quickly because I had to get more out to the food table as people were eating them super fast. I had become a potsticker factory! They not only were a staple within my catering recipes, but they were also dear to my heart. And, I have Holly to thank for that.
When Brandon (my second husband…teehee) and I married, I became inspired to tweak a new version that would be vegan. I wanted him to be able to enjoy them as much as I had over the years. And so, two new favorites were born; sweet potato bok choy, and edamame portobello potstickers. These are so incredibly heavenly, you just cannot go wrong with any version you come up with. Your efforts at making them will be appreciated when you want more than the usual six pieces you get in an order at restaurants. You can eat a whole slew of them in the comfort of your own home…and invite me over when you do! I hope you love these as much as I do because you really need these in your life.
Edamame Portobello Potstickers
The mixture part of the recipe is the easy part. When you are ready to prepare the dumplings, spoon about 1 tsp of mixture onto each wonton wrapper. Wet your finger and rub it along one side of the wonton so that you can press both sides together to make a pouch. After you have gotten comfortable with assembling them, you can go a step further and pinch them into a scalloped edge (pictured below).
When you are ready to fry them, warm the sesame oil in a hot non-stick skillet for a few seconds. Carefully press each dumpling, pinched side up, into the skillet. They will be standing up so their bottoms can crisp.
After they have fried for about 4-6 minutes, check the bottoms for a nice golden color.
At that moment, you will need to pour the broth into the skillet and cover with a lid or large piece of foil. Let them steam for another 5 minutes or until almost all of the broth has evaporated from the skillet. There should be an even better crisp at the bottom of each dumpling. Carefully “peal” them off the skillet and place in a oven-safe dish and keep warm until you’re ready to devour them all.
And…that is IT! You will love these Edamame Portobello Potstickers so much, I bet you will be making them more than you think you will!
Other small appetizer to try: Spicy Herb-Stuffed Mushrooms
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Edamame Portobello Pot Stickers
There is something to be said about putting love into what you cook. When I first learned to make these dumplings, it seemed like it took me forever. Don’t let the task at hand discourage you! The more you make them, the easier it will become PLUS, you’ll get to enjoy these any time you crave them!
I did not put a preparation time on the recipe because you will want to go at your own pace with this one.
- Yield: 80-100 potstickers 1x
Ingredients
2 packages egg-free gyoza wraps, round or square
For Filling
2 cups frozen edamame, thawed
1 small container baby portobello mushrooms
1/2 red bell pepper, small diced
1–8 oz can water chestnuts, drained
1/2 inch piece fresh ginger
2 cloves garlic
1 bunch green onion, roughly chopped
1 bunch green leafy vegetable: spinach, bok choy, or kale
flax seed “egg”: 1 tbsp ground flaxseed soaked in 3 tbsp water for 15 minutes
2 tbsp tamari sauce
1 tbsp sesame oil
1 tbsp cornstarch
For assembly
1 small bowl of water to dip finger into
sesame oil for frying
1 to 2 cups vegetable broth for steaming
For Garnish
chili garlic paste
hoisin sauce
sesame seeds
finely chopped chives
Instructions
Set your gyoza wraps out on the counter to thaw about an hour before preparing recipe.
In a food processor, process edamame until coarse and scoop out with a rubber spatula and set aside in a medium mixing bowl. Add mushrooms to the processor and pulse a few times until coarse. Repeat this task with the bell pepper. In a medium skillet, heat 1 tbsp olive oil then, add mushrooms and bell pepper. Sauté mixture for 8-10 minutes or until all water has evaporated from mushrooms. Add mixture to bowl with edamame.
Add chestnuts, ginger, garlic, and green onion to processor and pulse until roughly chopped. Scoop out into the edamame mushroom mixture and repeat with your leafy greens. Before you add greens to mixing bowl, scoop out with your hands and gently squeeze out any water from the greens into the sink. Then add to mixture. Add flax seed “egg”, tamari sauce, sesame oil, and cornstarch. Mix all ingredients together with hands and then set aside.
Lay out five wontons out across a large cutting board or counter top space. Make four rows (you should have 20 total). Spoon 1 tsp of mixture onto each wonton. Using your finger, wet one side of each wonton and then press both ends together to close the dumpling. Set aside until you have made all twenty.
Heat skillet for a few seconds then add sesame oil. Carefully press each wonton in the skillet (with plenty of space so they don’t touch) and fry for about 4-6 minutes or until bottoms are golden brown. Pour enough broth (1/4″ deep) into the skillet and cover to steam the dumplings. Let them steam for about 5 minutes or until almost all of the broth has evaporated. Remove each potsticker from the skillet and place in an oven-safe dish to keep warm. Repeat frying/steaming process until you have made as many as you’d like 🙂
