Recipe: Vegetable Potstickers

Recipe: Vegetable Potstickers

Recipe blogger and home-cook extraordinaire Laura Williams from My Little Hong Kong Kitchen gives us her secrets for some seriously delicious dishes

Brought to you by:  
Foodie  Foodie Your Guide to Good Taste  on 3 Dec '17

Serves: 4

Prep time: 25 min

Cooking time: 5 min



  • 20 dumpling/wonton wrappers
  • 200g white cabbage
  • 150g shiitake mushrooms
  • 5 asparagus spears
  • 4 spring onions
  • 2 red chillies
  • 1 heaped tsp freshly grated ginger
  • 1 heaped tsp fresh grated garlic

Dipping sauce:

  • 6 tbsp rice wine vinegar
  • 3 tbsp light soy sauce
  • ½ tsp caster sugar
  • ½ tsp freshly grated garlic
  • ½ tsp freshly grated ginger
  • 1 tsp sesame oil
  • 1 red chilli, chopped finely


  1. To make the filling, grate the fresh garlic and ginger and place in a frying pan with a drizzle of flavourless oil (like peanut oil) and the finely chopped chillies. Sauté for a little while until the flavours begin to release. Chop the cabbage, shiitake mushrooms, asparagus and spring onions into a fine dice and add to the pan. 
  2. Cook the vegetables on medium heat for 5–10 min, or until they are softened and coated with the garlic, ginger and chilli. Set aside and allow to cool.
  3. To assemble the potstickers, take a wonton wrapper (leaving the rest under a damp cloth so as not to dry out) and place a tsp of the mixture in the centre. Dip your finger in water and run it around the outside of the wrapper. Fold in half and press to secure the dough into a half-moon shape. Use your thumb and forefinger to pinch sections along the top of the dumpling or simply use a fork to press along the edge. This will ensure that they don't burst during cooking. You can freeze the potstickers for up to 2 months at this point.
  4. To make the dipping sauce, place all the ingredients into a bowl and mix well. Allow to sit for 10 min so that the flavours infuse.
  5. To cook the potstickers, heat a tbsp of oil in a frying pan and place the potstickers in with the pleated crease pointing up. Allow to cook for 1–2 min, or until golden brown underneath (3–5 min if cooking from frozen). Once the potstickers are browned underneath, add 100–150mL water to the pan and cover with a lid or tinfoil to steam for around 2 min (3 min if cooking from frozen). The pan will sizzle and spatter, so be careful when adding the water.
  6. Remove the lid and check the potstickers – if the water has disappeared and the  top of the parcels is soft and slightly translucent, remove from the pan. Serve the potstickers on a large platter along with a bowl of the dipping sauce.



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