Golden Potstickers (Veggo Dumplings)

It is so nice to finally have the time to get busy in the kitchen, cooking things that I wouldn’t have time or energy to make on a normal day.  I have had this recipe bookmarked on 101 cookbooks for a few weeks now, and spent the afternoon pottering around, making Golden Potstickers.

These vegetarian dumplings filled with yellow lentils are delicious.  The flavours are unlike anything I have attempted recreating at home, with the saltiness of soy sauce, spicy kick from chillis and pungent spring onions – I just could not stop eating them, and needed a large glass of water to compensate for the massive salt intake.

I won’t attempt to re-write the recipe as it’s original form is worth following, and I must warn you that this is not a quick weeknight dinner.  This dish takes some preparation time and energy, but it is worth doing if you have a day off (or in my case a couple of months).
The one tip I would give is that using a regular packet of dumpling wrappers (containing 30) you would need about half of the filling called for.  Otherwise, you could go two packets of wrappers   (I got mine from Woolies -for around $2) and freeze the pre-made dumplings, ready to cook for next time.

I also found that they required longer steaming time that the recipe states (I used 3 x 80mL of water), but that may have been something to do with the fact that I was using a wok as a makeshift lid for my saucepan so a lot of the steam was escaping.

The folding takes a bit of finesse and precision, both of which I am lacking, but despite my clumsiness I was surprised to see that they came out looking ok.

The scallion (spring onion/green shallot) oil is very easy to make – just add chopped spring onions to hot oil and allow to soften for 30 sec.  


Drizzle on top of the cooked dumplings, along with spiced soy sauce (sliced chilli, soy sauce, sugar and water – combined to taste).  This was the first time I have tried the chillies from my garden, thankfully I tasted it before I put all 3 in!  For small chillies they sure are hot!

The final result was pretty impressive – I could not believe that I actually made these… and they tasted as good as they looked.  If I was to do it again, I would probably use a reduced salt soy sauce (or reduce the soy: water ratio) as I am just not used to salty foods.

Just to show you how my kitchen typically looks when I am cooking – like an absolute disaster zone.  Yes… I am eating before I wipe the flour off the bench!Do you have any home-made versions of your take-away or restaurant favourites? I really want to try to replicate our Indian place’s Paneer Butter Masala.


Photos from: my camera

Recipe from: 101 Cookbooks



10 thoughts on “Golden Potstickers (Veggo Dumplings)

  1. Sweet Lime and Spiced Tea

    I saw this recipe on the 101 cookbooks site and have been dying to try them – so glad you’ve made them and can give them a good recommendation! I’ve got a four day weekend coming up so will definitely be attempting these on Friday. xx

  2. Natashia@foodonpaper

    I saw these recently too, pretty keen to give them a go! Thanks for the heads up on the time needed to make these, I sometimes under estimate how much time I have to cook things and end up not enjoying the experience. x

    1. jazziefizzle Post author

      Yes definitely give them a go! I agree, so glad I didn’t try to fit this in on a week night or a day when I had plans, it was nice to potter and take my time with them!

    1. jazziefizzle Post author

      Don’t worry I am the same with being uncoordinated but I found them to be pretty forgiving. Even the ones with holes in them still cooked well and held together :)

  3. Pingback: Monday Munchies – Chocolate Buddha, Melbourne |

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