- 6Servings
- Not Too Tricky
- 10Ingredients
- 15 minPreparation
- 35 minCooking
- 50 Total TimeTotal Time
Is life even possible without potstickers? Frankly, no. Is there a single dish in the known universe that has brought more comfort and joy than a steaming batch of potstickers? Again, no. So what could be better than Impossible Potsticker Dumplings as an appetizer for a family dinner? The technique is pretty simple if you follow one simple rule of making potstickers: DO NOT OVERSTUFF THEM. If you’re making potstickers at home, stay calm and don’t overload the wrapper. And don’t judge yourself if the first few aren't flawless. When it comes to making potstickers, here’s another rule: a little bit of practice makes perfect. They’re actually fairly easy to make. All the ingredients on this list should be available at just about any supermarket, including the potsticker wrappers. The Impossible™ Beef filling is incredibly simple to make. Be sure to use white pepper, not black pepper, because it has a milder flavor that is better suited to potsticker filling. You’ll be doing a lot of peeling, shredding, chopping and grating. Of course, you can buy your own dipping sauce. But if you’ve put in the effort to make your own Impossible Potsticker Dumplings, you might as well complete the recipe by making your own dipping sauce. We’ve included ingredients and instructions for this sauce as well. You can make the sauce ahead of time and store it in an airtight container. Once you’ve finished cooking and steaming these Impossible Potsticker Dumplings, there’s going to be a clamor for them, so it’s wise to have the sauce made in advance.
10 Ingredients
Check out the recipe ingredients to build your shopping list!
- 1 Package Impossible Beef
- 30 Round Dumpling Wrappers
- 1/4 Small Carrot
- 1 Head Baby Chinese Cabbage
- 6 Shiitake Mushrooms
- 4 Tablespoons Oil
- 4 Teaspoons Salt
- 1 Teaspoon Ground White Pepper
- 1 Tablespoon Cornstarch
- 1 Tablespoon Sesame Oil
PREP YOUR INGREDIENTS
Ingredients used
- 1/4 Small Carrot
- 1 Head Baby Chinese Cabbage
- 6 Shiitake Mushrooms
Clean and slice the baby Chinese cabbage into shreds. Clean and cut shiitake mushrooms into thin slices. Peel and slice the carrot into thin strips.
MAKE THE FILLING
Ingredients used
- 1 Package Impossible Beef
- 4 Teaspoons Salt
- 1 Teaspoon Ground White Pepper
- 1 Tablespoon Cornstarch
- 1 Tablespoon Sesame Oil
Combine the prepared vegetables, Impossible Beef and seasoning into a large bowl, then mix well.
ASSEMBLE THE DUMPLINGS
Ingredients used
- 30 Round Dumpling Wrappers
Grab a dumpling wrapper. Dip your finger with a bit of water and moisten the outer edges of half the wrapper. Place 2 teaspoons of filling in the middle of the wrapper, then fold the wrapper in half to form a semi-circle. Don't use too much filling as it makes it harder to seal the dumpling properly. Start by pinching the dumpling wrapper together at one of the bottom corners. Take the side of the dumpling wrapper facing away from you and pleat it towards the corner you’ve already sealed. Continue pleating in that direction. When you’ve reached the other end, seal the dumpling completely and tightly. Repeat until the filling is used up.
COOK THE POTSTICKERS
Ingredients used
- 4 Tablespoons Oil
Using medium heat, preheat a large frying pan and add 4-6 tablespoons of oil. Place the dumplings neatly inside the pan, bottom side down. Fry for 8-10 minutes until the dumplings are slightly golden. Cook in separate batches if needed. Drizzle about 3 tablespoons of water over the dumplings then cover the pan with a lid. Cook for 2-3 minutes until water evaporates.
SERVE, SHARE, AND ENJOY
Transfer to a plate and serve immediately with dipping sauce. Makes 4-6 servings.
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