For the filling:

NutritionSortLoading...
Loading...

1 large bunch Chinese chives

2 tablespoons avocado oil 

1 pack plant-based ground beef or other beef substitute

1 tablespoon light soy sauce

1 tablespoon sesame oil

1 teaspoon fajita seasoning

1 teaspoon white pepper

1 teaspoon white granulated sugar

Select allAdd

Wrapping & frying

SortLoading...
Loading...

Multiple packs of round dumpling wrappers 

1 teaspoon flour, plus more for dusting surface 

1 cup water

2 teaspoons clear vinegar

Avocado oil 

Select allAdd

SortLoading...
Loading...

For the dipping sauce

2 to 3 tablespoons soy sauce

1 to 2 tablespoons balsamic vinegar

Pinch or two of white granulated sugar

1 to 2 green onions, minced

1 teaspoon garlic, minced

1 teaspoon ginger, minced

Optional: chili oil, to taste

Select allAdd

1. Day before making potstickers: Rinse Chinese chives, pat dry, and let sit overnight in the refrigerator to allow the remaining moisture to evaporate.

2. Day of: Chop Chinese chives and toss with 2 tablespoons of avocado oil to prevent further drying.

3. Season ground beef substitute with soy sauce, sesame oil, fajita seasoning, white pepper, and white granulated sugar and mix well.

4. Add the chives to seasoned meat and mix well.

5. Sprinkle flour on a dry, clean surface. Grab a small bowl of water for sealing the dumplings.

6. Place dumpling wrappers on the surface. As you work, be sure to keep the dumpling wrappers covered by a damp paper towel or cloth to prevent them from drying out.

7. Working one at a time, add 1 teaspoon of filling to the center of a dumpling wrapper. Brush the edge of the wrapper with a water-moistened finger. Close and fold the edges of the dumplings to seal. Place the dumpling on a tray and repeat.

8. Cover the filled dumplings with a wet paper towel to keep them moist.

9. When you have the desired number of dumplings, make the crisping mixture by combining water, flour, and clear vinegar. Set aside.

10. Heat a nonstick or well-seasoned sauté pan that has a lid over high heat. Add avocado oil and turn the heat down to medium.

11. Working quickly, place the dumplings onto the hot pan in a flower shape — start in the center of the pan and work your way out.

12. Add more oil around the edges and lightly brown the bottoms. You can use tongs to gently lift the dumplings to see if they are browning.

13. Add crisping mixture until the bottom half of the dumplings are submerged in liquid.

14. Place the lid on the pan, steaming until the edges of the wrappers are clear, not white. Add more water if necessary.

15. While the potstickers are cooking, combine soy sauce, balsamic vinegar, white granulated sugar, green onion, minced garlic, minced ginger, and chili oil (if using) to create your dipping sauce. Stir well and pour into small bowls.

16. Once the edges of the potstickers are clear, remove the lid and allow the remaining liquid to evaporate.

17. When getting ready to remove the potstickers, loosen the edges on the outside of the pan with a spatula and then carefully and quickly flip them over onto a platter.

18. If all has gone well, it will come out in one piece with a lacy top.

19. Enjoy!