recipe
mushroom and greens potstickers
this mushroom and organicgirl baby bok choy potstickers recipe is full of flavor! ginger, garlic and mushrooms give you layers of goodness. meanwhile, our baby bok choy sneak into each bite and give you the healthy veggies you need! a homemade dipping sauce is the perfect pairing for these potstickers. make this potstickers recipe for a fun and light lunch or dinner, or serve it as a light bite at your next holiday function!
this mushroom and organicgirl baby bok choy potstickers recipe is full of flavor! ginger, garlic and mushrooms give you layers of goodness. meanwhile, our baby bok choy sneak into each bite and give you the healthy veggies you need! a homemade dipping sauce is the perfect pairing for these potstickers. make this potstickers recipe for a fun and light lunch or dinner, or serve it as a light bite at your next holiday function!
prep time: 60 minutes | cook time: 30 minutes
ingredients
36 potstickers
2 packed cups organicgirl© baby bok choy ♥ , chopped
3 tablespoons preferred vegetable oil, divided
3 garlic cloves, minced
1” piece fresh ginger, peeled and minced
12 ounces button or shiitake mushrooms, or a combination, finely chopped
1 tablespoon soy sauce
1/2 teaspoon black pepper
30 round gyoza or wonton wrappers
cornstarch, for dusting
for dipping sauce:
1/4 cup rice vinegar
1/4 cup soy sauce
2 teaspoons honey
1 garlic clove, minced
1 teaspoon toasted sesame oil
substitutions
♥ substitute with baby spinach
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directions
1. in a large skillet heat 1 tablespoon oil over medium. add garlic and ginger and cook until fragrant, about 1 minute. stir in mushrooms and cook, stirring occasionally, until they release liquid and the liquid cooks off, about 10 minutes. stir in greens and cook until wilted, about 5 minutes more. stir in soy sauce and pepper and set aside. if filling is watery, transfer it to a colander to drain.
2. working with six wrappers at a time, place a rounded teaspoonful of filling in the center. brush the edges with water and fold in half to make a half-moon shape, pressing out air and sealing the edges. if desired, pleat the rounded edge. place dumplings seam-side up on a baking sheet lightly dusted with cornstarch. let dumplings rest for 30 minutes.
3. in a small bowl stir together vinegar, soy sauce, honey, garlic, and sesame oil. set aside.
4. in a large nonstick skillet heat 2 tablespoons oil over medium-high. add dumplings to pan in a circular pattern, seam-side up, so they are touching. cook until golden brown on the bottom, about 2 minutes. add ⅔ cup water to skillet, cover, and steam until water is almost completely evaporated, 6-8 minutes. remove lid, let liquid boil off, and cook 1-2 minutes more. remove from heat and let sit 2 minutes. serve with dipping sauce.
recipe reviews (1)
Maria
very good recipe . All vegetarian!