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“A recipe from Caprial's Cafe cookbook. These appetizers can be frozen ahead of time and then steamed when you are ready to eat them. Freeze them on a cookie sheet before placing them in plastic bags.”

Ingredients Nutrition


  1. To make the vegetable stuffing, place the garlic, ginger, red pepper, green onions, carrot, and snow peas in a food processor. Pulse 4-5 times to form a coarse mixture.
  2. In a medium saucepan over high heat, heat 1 1/2 tablespoons olive oil until smoking hot. Add the vegetable mixture and saute until the vegetables are tender, 1-2 minutes. Add the hoisin sauce, soy sauce, and sesame oil and saute for 1 minute more. Remove the mixture from the pan and set aside to cool.
  3. To prepare the potstickers, moisten the edge of a wrapper with water, using your finger. Place 1/2 teaspoons of the vegetable mixture in the center of the wrapper. Fold the wrapper upwards upon itself to make little half moon purses. Seal by crimping the edges together with your fingers. Proceed making potstickers in this manner until all the vegetable mixture is used.
  4. In a nonstick saute pan over medium temperature, heat the remaining olive oil until very hot. Add as many stuffed potstickers as will fit in the pan without crowding and brown them on one side. Add some of the stock, cover, and steam for about 1 minute. Repeat for the remaining potstickers, pouring in more stock as needed.
  5. Serve the potstickers warm with soy sauce and Chinese mustard on the side.

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