Vegetable potstickers

By Rodney Bowers
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Score big with these delicious appetizers! Made with ginger, garlic, carrot, cabbage and shiitake mushrooms, feel good about serving these vegetable potstickers to your crowd. 


  • 1 teaspoon fresh garlic, minced
  • 1 teaspoon fresh ginger, minced
  • 1 teaspoon sesame oil
  • 1 tablespoon soy sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon rice vinegar
  • 2 tablespoons scallion, finely sliced
  • 1 tablespoon cornstarch powder
  • Wonton wrappers
  • Salt and ground white pepper, to season


  1. Prepare the vegetable mix by sautéing the garlic and ginger with the rest of the vegetables then by combining sesame oil, soy sauce, hoisin, vinegar and seasonings. Fold in the scallions, cornstarch and mix thoroughly. Chill until ready to use.
  2. Place 15 ml (15 grams) of vegetable filling in the centre of each wonton wrapper. Close and seal with a brush of water. Bring a pot of water to a boil over medium heat.
  3. Add the dumplings and cook until tender approximately five to six minutes: until they rise in the water.
  4. Remove dumplings from simmering stock. Sprinkle with sesame oil to prevent sticking and serve with dipping sauce. Enjoy!

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