Zucchini Potstickers
Prep time
Cook time
Total time
Serves: 2
  • 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
  1. 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)
  2. 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.
  3. In a container, combine zucchini with egg and toss in some salt, black pepper and sesame oil to mix well.
  4. 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)
  5. 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.
  6. 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.
  7. Place the potstickers on a plate, top with some freshly chopped green onion and black pepper to serve.
  8. Dipping them in soy sauce or dumpling sauce to enjoy!
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Recipe by Spice the Plate at https://www.spicetheplate.com/veggie/zucchini-potstickers/