I've mentioned before my weakness for fried food. It's definitely a group of foods I don't eat often and it's rare that I make anything fried at home (the oil!) However, over the years, I've morphed how I make dumplings to help give me a taste of something salty and crunchy. These Brussels sprout potstickers are quite possibly my favorite. I will always throw cabbage into dumplings and this version is just an extension of that. There's a few ways you can go about shaving Brussels sprouts: a mandoline, a food processor with a shredding attachment, or a sharp knife. I typically choose the knife but the food processor makes quick work of the small heads.
Shaved Brussels Sprouts and Ginger Potstickers
Crisp dumplings made with shredded Brussels sprouts for an easy and delicious winter treat.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 2 1x
- Cuisine: appetizer
Ingredients
- 2 teaspoons olive oil
- ¼ cup minced scallions
- 1 ¼ cup shredded brussels sprouts
- 2 tablespoons lemon juice
- 2 teaspoons minced ginger
- 2 tablespoons fresh minced parsley
- 2 tablespoons fresh minced cilantro
- 12-16 dumpling wrappers
- 1 to 2 tablespoon sesame or olive oil, for frying
- Tamari or soy sauce, for topping
- Toasted sesame seeds, for topping
Instructions
- Heat olive oil in a large skillet. Add minced scallion and cook for 2 minutes. Add in Brussels Sprouts, lemon juice, and ginger; cooking until Brussels sprouts are brighter in color and just tender, 3-4 minutes. Remove from heat and stir in the parsley and cilantro.
- Set up an assembling station with a small bowl of water, filling, and wrappers. Working with one skin at a time, place about 1 tablespoon of filling in the middle. Dip your finger in the water and run it along the entire edge of the wrapper. Fold both ends up (or corners if you are using square wrappers) and lightly pinch. Working with one side, pleat and pinch together making sure that once pleated, the potsticker is sealed. Repeat with remaining filling and wrappers.
- Wipe out the skillet you used for the filling, return to medium-low heat, and add enough oil to cover the bottom of the pan (you only need a thin layer). Working in batches if necessary, place potstickers, flat-side down, into the oil without crowding the pan. Cook for 2 minutes or so, until the side is crisp and golden. Flip, cook for another 2 minutes or so and transfer to a plate.
- Serve the dumplings with a side of soy sauce and a sprinkle of toasted sesame seeds.
Notes
Tips & Tricks: If you have extra time, I recommend doubling/tripling the batch and freeze the extra. To freeze, after pleating, place on a tray so that no potsticker is touching another and freeze. Once frozen you may then transfer to a container. When ready to eat, you can cook them frozen- just allow for a little extra time.
Stock up: get the pantry ingredients you will need: Brussels Sprouts, Sesame Seeds, Ginger
Brussels Sprout Potstickers
variations
Cabbage: As mentioned above, you could easily add or swap out the Brussels Sprouts for a bit of shredded cabbage. Other hearty greens or even broccoli would work as well.
Garlic: Swap out the onion for a clove or two of minced garlic.
Gluten-Free: Most of the wrappers you find in stores are not gluten-free. However, wrappers are easy to make at home- here’s a recipe.
Explore
As mentioned above, I'm all about Brussels sprouts right now. There's not much I won't do with a Brussels sprout, as evidence by the recipes below and this Brussels sprout pizza. Look for Brussels sprouts that have a good green color and have a firmness when pressed. If you can find them, Brussels sprouts sold on stalks can be a good indication of freshness.
Balsamic Roasted Brussels Sprouts with Polenta
Brussels Sprout Pasta with Lemon Cream Sauce
Shaved Brussels Sprout Potstickers
natasha {schue love} says
Oh WOW!!!! Sounds amazing!! Must try soon!!!
Inspiralized says
your photography is beautiful and your creativity with recipes is inspirational. Thanks for sharing, as always!
Stefanie @ Sarcastic Cooking says
I am not a big brussels sprouts fan, but I could definitely get into this recipe!
Maria Tadic says
Mmmmmm I love pot stickers! But I've always thought they looked to "scary" to make. But these don't look all that bad!! Will have to try them!
Fresh and Foodie says
Love this! Such a unique recipe idea.
Pamela @ Brooklyn Farm Girl says
Brussels Sprouts are a love of mine, so this is one perfect winter dinner we'll be having once ours are ready to pick!
Eileen says
I'm so glad brussels sprouts are finally hitting the stores! Using shredded sprouts as potsticker filling sounds perfect--lots of veg and a hit of ginger zing. 🙂
Anne|Craving Something Healthy says
Hi Erin - I LOVE this creative idea for brussels sprouts! Pinned and can't wait to try this recipe.
Karen | 2teaspoons.com says
Hurray brussels sprouts are almost in season! Assembling potstickers, tortellini, ravioli, etc has always really intimidated me. It's great to hear that it isn't too hard learn. Fantastic photos!
elalderson says
While I can't vouch for tortellini (still on my list) potstickers and ravioli come fairly easy once you get the hang of it!
Joanne (eats well with others) says
I've yet to attempt potstickers yet you make them sound so...doable. It's such a shame because I find them so fabulous. And I love this fall-infused filling!
h says
where does the asterisk on "brussels sprouts" go to!??!
elalderson says
Nowhere, it's a mistake.
Beth says
I'd love to try your recipe for making potstickers for the first time! What type of wrappers do you use? Can it be found at any food store?
sarah kieffer says
I keep seeing these photos all over Pinterest - I'm going to have to make them for dinner this weekend. We love potstickers at our house. (Also, I am comment-bombing you tonight!)
Nomes says
Fantastically tasty. Fiance was surprised they were meat free. Will defo make again
Pamela says
This was delicious! Thanks for posting your recipe. I have lots of tatsoi from my CSA box and I'll probably make some more potstickers using that instead of brussels sprouts.
Sara Graham says
What brand of wrappers did you use? I cannot find any gluten free ones.
elalderson says
I should have put an asterisk by that- I've made these before using this recipe for wrappers: http://www.laurabrussell.com/crab-rangoon/
Lori says
Another winner! Made a big batch last night to put in my lunches for the week.
elalderson says
Wonderful- what a perfect lunch!
Heather says
Made (a variation on) these and they were wonderful, I loved the texture of the brussels and flavor of the herbs. I added mushrooms and edamame, because I already had some at the house that needed to be used.
Quick question -- I shredded the brussels using a mandoline, but see you have the food processor pictured above. Did you just pulse them fitted with a regular blade, or use a separate attachment? I took your advice and froze a bunch, but my stores are waning and its time to make a new batch! Thanks for the great recipe!
★★★★★
erin says
Hi Heather, I used he slicing attachment the food processor has (and it makes quick work of the shredding!) I bet, however, you could also potentially just pulse them with the regular blade and get something similar. Let me know if you try that!
Caroline Strand says
Is it lemon or lime juice? And scallions or onions? 🙂
Erin Alderson says
Fixed- Lemon/Scallions!
Susan says
Erin, years ago I learned the Chinese technique for making potstickers: fry in very little oil until bottoms are golden and crisp. Then, with the lid for the pot poised over it, add about ¼ cup water or broth, lower the lid onto the pot and cook until water is gone. I can't unfortunately be more specific about the directions because I probably haven't made potstickers for 30 years or more, but I'm sure you could figure it out. They are supposed to be part fried, part steamed. I am sure this recipe is wonderful, and will definitely make it when I have the energy and ambition.
Erin Alderson says
That's actually how I used to make them and they are delicious. However, I like the pure crispiness of these (not traditional but wonderful!)
Linda says
I'm curious if these can be baked at a high'ish temp, maybe spraying them with an oil spritz or Pam. I'm trying to minimize calories.
Erin Alderson says
Yup! I have a couple recipes that are baked instead: https://naturallyella.com/bakedsweetpotatopotstickers/ The texture isn't quite the same but it's still delicious!
Magi says
These were amazing. My husband and I tried different techniques. Our first time and they were delicious! We used the leftovers to make a stir fry with ginger & sesame oil. Yum!