Hey guys, I am excited to share with you one of my favorite Asian appetizer dishes today – potstickers! I am sure you are a fan of them as well, why not learn how to make these at home so you could eat them anytime you want? Plus, fresh homemade potstickers tastes wayy better than the frozen ones from grocery store. Are you ready to start? It’s easier than you think, I promise!
You could make potstickers with many different types of fillings. Such as pork, shrimp, etc. There are also a variety of ways to cook them. This time, I am making pan-fried potstickers with golden zucchini and egg filling (green zucchini works too 🙂 ).
To start, I cooked the egg and mix it with the zucchini (shredded). Then, I seasoned the mixture with some salt, black pepper and sesame oil. (I always add some sesame oil when cooking zucchini, gives it a great taste!) And this is going to be the fillings for the potstickers.
For this recipe, I am making a super easy open-ended potstickers. First, place some fillings in the middle of the dumpling wrapper. Then, I rubbed some water onto the edges of the wrapper with my finger, the water acts kind like glue which will help seal the wrapper later. To make an open-ended potsticker, I simply folded the wrapper over the filling to create a half-moon shape, but not seal the edges entirely, leave the two ends open instead, just like shown in the picture below.
Now, it’s time to cook. I used a non-stick pan to make things easier. First, I brush some oil onto the pan. When picking the potstickers up, I made sure to be gentle so the fillings won’t fall out. After picking them up, I placed them on the pan one by one. Pan-frying the potstickers only takes a couple of minutes (under low heat). When the bottoms have turned brown, I poured some water around the pan and started simmering (with a lid on) until the wraps have all turned transparent.
Home-made potstickers are ready! I like to sprinkle with some chopped green onion and dip them in soy sauce to enjoy. The zucchini potstickers are juicy, fresh and delicious. You are gonna love it.
Here is an overview of how I made these zucchini potstickers. It only took around 20 minutes!
I would love to hear your thoughts about this recipe, please leave me a comment if you like it. Have a great day everyone!
- 1 zucchini, shredded (I used golden zucchini for my dish)
- 1 egg, beaten
- 9-10 dumpling wraps
- a touch of oil for pan frying the potstickers
- a handful of chopped green onion for topping
- a touch of black pepper for topping as well
- soy sauce or dumpling sauce for dipping
- For seasoning:
- ⅛ teaspoon of salt
- ½ tablespoon sesame oil
- a pinch of black pepper
- Mix the shredded zucchini with a pinch of salt in a container and set aside for a few minutes. (Later the zucchini will release some water, drain well and set aside)
- Heat a touch of oil in a pan and pour in the egg, when it begins to set, pull the eggs across the pan to make scrambled egg and set aside.
- In a container, combine zucchini with egg and toss in some salt, black pepper and sesame oil to mix well.
- Put appropriate amount of filling in the center of the dumpling wrappers and use your finger to rub some water onto the edges of the wrappers. Fold the wrapper over the filling to create a half-moon shape, but not sealing the edges entirely like shown in the picture in the post. (I made 9 potstickers with the amount of filling I had)
- Heat some oil with a non-stick pan, carefully pick up the potstickers and place them onto the pan, pan fry for about 2 minutes under low heat until the bottom of the potstickers have browned, shake the pan occasionally to avoid sticking.
- Carefully pour some water around the pan and cover the pan with a lid, simmer for 5-6 minutes until the water is gone and the dumpling wrap turns transparent and cooked through.
- Place the potstickers on a plate, top with some freshly chopped green onion and black pepper to serve.
- Dipping them in soy sauce or dumpling sauce to enjoy!