Vegetable Walnut Potstickers

walnut potstickers
Total Time
45 Mins
Serves
8
Serving Size
4
Course
Appetizers

Total Time

Prep Time
30 Mins
Cook Time
15 Mins
Total Time
45 Mins

Nutrition

Calories
580 cal
Total Fat
42 g
Saturated Fat
4.5 g
Trans Fat
0 g
Polyunsaturated Fat
23 g
Monounsaturated Fat
12 g
Cholesterol
10 mg
Sodium
4 mg
Carbohydrates
40 g
Dietary Fiber
4 g
Total Sugars
7 g
Added Sugars
3 g
Protein
14 g
Vitamin D
0 mcg
Calcium
91 mg
Iron
3 mg
Potassium
407 mg

Ingredients

Walnut Sauce (Makes about 3/4 cup)

  • 1 cup California walnuts

  • 1 tablespoon olive oil

  • 1-1/2 tablespoons low sodium soy sauce

  • 1-1/2 tablespoons lime juice

  • 2 teaspoons honey

  • 1/4 teaspoon Sriracha or other hot sauce (optional)

  • 1/4 cup hot water

Potstickers

  • 2 tablespoons olive oil, divided

  • 2 teaspoons minced fresh ginger

  • 2 teaspoons minced garlic

  • 1 cup finely chopped cremini mushrooms

  • 1 cup shredded Napa cabbage

  • 1 cup shredded carrots

  • 1/2 cup chopped California walnuts

  • 3/4 cup sliced scallions

  • 1-1/2 tablespoons low sodium soy sauce

  • 1-1/2 tablespoons cooking sherry

  • 1-1/2 teaspoons sesame oil

  • 1 package wonton wrappers

  • Optional garnish: California walnuts and sliced scallions

Preparation

Walnut Sauce

  1. To make walnut sauce, process the walnuts in a food processor until finely ground.

  2. Add 1 tablespoon olive oil, 1-1/2 tablespoons soy sauce, lime juice, honey and Sriracha and continue to blend until a paste forms.

  3. Add hot water and blend until a smooth sauce forms. Add more water as needed if sauce is too thick. Set sauce aside.

Potstickers

  1. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add ginger and garlic; cook and stir 1 minute until fragrant.

  2. Add mushrooms, cabbage, and carrots; cook 3 minutes or until softened. Stir in the walnuts. Remove the skillet from the heat.

  3. Stir in scallions, soy sauce, sherry and sesame oil.

  4. Place a heaping teaspoon of the filling mixture in the center of each wonton wrapper. Dip your finger in a bowl of water and wet the edges of the wrapper. Fold in half and pinch together, pleating the dough as you seal it. Repeat with the remaining wrappers.

  5. Heat 1 tablespoon olive oil in a nonstick skillet over medium high heat. When the oil is hot, place a batch of the dumplings to the pan. Cook a few minutes until brown on the bottom.

  6. Pour 1/4 cup water into the pan and cover it with a lid. Steam 2 to 3 minutes. Uncover the pan and cook another minute or two until the water is completely evaporated.

  7. Remove potstickers from the pan. Cover to keep warm. Repeat with remaining potstickers.

  8. Garnish with walnuts and scallions and serve warm. Serve potstickers with walnut sauce for dipping.