- Filling:
- 1 cup vegetarian beef crumbles
- 1 leaf napa cabbage, chopped
- 1 tablespoon soy sauce
- 1 green onion, diced
- 2 teaspoons chili garlic sauce
- 1/2 teaspoon sesame oil
- salt and ground black pepper to taste
- 12 potsticker wrappers
- 2 tablespoons peanut oil
- 1/4 cup water
- Mix vegetarian beef crumbles, napa cabbage, soy sauce, green onion, chili garlic sauce, sesame oil, salt, and pepper together in a bowl to make filling.
- Place a spoonful of the filling in the center of each pot sticker wrapper. Brush edges of each wrapper with water; fold over to enclose filling. Squeeze edges and crimp together to seal.
- Heat peanut oil in a nonstick skillet over medium-high heat. Place potstickers flat-side down in the skillet; cook until golden brown, about 3 minutes. Flip potstickers. Pour in 1/4 cup water; cover and simmer for 5 minutes. Remove the lid and continue cooking until water evaporates, about 5 minutes.
05/25/2019
recipepes.com
meat lovers' vegan potstickers, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
