Steamed Vegetable Potstickers (Lunar New Year)

In this week’s cooking class, we made vegetable potstickers to celebrate Lunar New Year! If you’re gluten-free, then I highly suggest referring to my previous post about homemade gluten-free vegan wonton wrappers. They were my favorite wrapper so far — way better than store bought. Since we do not have a gluten allergy this year, I was able to find egg-free and dairy-free wrappers at Lion, our local Asian Supermarket. We used a very simple vegetable filling, and when the students asked for the recipe, I told them to make it up as they go! All they needed was the wrappers.

Steamed Vegetable Potstickers


For the filling

  • potsticker, wonton, or dumpling wrappers
  • shredded veggies of choice — we used cabbage and carrots from this week’s CSA box, but you can also use scallions, mushrooms, sprouts, or any local in-season veggies!

For the dipping sauce

  • 1/2 cup organic soy sauce, coconut aminos, or liquid aminos
  • 1/4 cup rice vinegar
  • 2 tsp toasted sesame oil
  • 1 tsp ground ginger
  • 1 tsp coconut sugar


1. Shred veggies in your hand shredder or pulse in your food processor until small pieces are cut. Set aside.


Shredded Carrots


Shredded Cabbage

2. Combine all the dipping sauce ingredients and mix well.

3. Place a wrapper on a flat surface, and fill the center with 1-2 tsp of shredded veggies. Top the veggies with 1 tsp of dipping sauce.

4. Dip your finger in water, and rub around the edge of the wrapper to help it seal.


Adding the filling to the wrapper.

5. Seal the wrapper by folding it in half and pressing down on the edges with the sharp edges of a fork on both sides. Or, you can purchase an inexpensive tool from Daiso, the Japanese Dollar Store, and use it to press the edges of your wrapper together tightly.


Wrapper folder from Daiso.

6. Place in a steamer basket, and steam for 5-7 minutes, depending on how full the steamer basket is. I use a regular pot and place a colander on top, then use a plate over the colander to keep the steam inside. Tip: lightly brush a layer of oil on the bottom and sides of the colander/steamer basket and between and in between each potsticker to prevent them from sticking together.


Raw potstickers in the steamer basket with a light layer of oil in between to prevent sticking.

7. When potstickers are translucent and the edges are cooked throughout, remove them from the steamer. Briefly allow to cool, dip in dipping sauce, and enjoy!


Steamed potstickers are ready when translucent and edges are cooked throughout.


Happy (Healthy) Halloween!

Today’s K/1 cooking project was a ton of fun. It was the day before Halloween, and I wanted to prepare something festive, but without any sugar because I knew the students would be getting a ton of it tonight while Trick or Treating. I Googled a few ideas and consistently came up with Tangerine Pumpkins and Banana Ghosts. Super cute ideas, but together the projects would only take a few minutes, and I have each group of students for 45 minutes. So, I referred to my favorite blogs Choosing Raw and Oh She Glows to find some allergy-free favorites.

On Choosing Raw, I found Sweet Potato Jack-O-Lanterns, which were cooked sweet potatoes cut into discs, then decorated with chocomole, which is an avocado-based dessert with pudding-like texture made with only dates, raw cacao powder, vanilla extract, and water! We put the pudding in plastic baggies and cut a hole in the end and assisted the students piping the faces onto their veggies. They couldn’t get enough, and the chocomole tastes like heaven when hidden on fruits and veggies. We later tried mixing sunbutter with the chocomole, and it tasted like Nutella — only healthy!

On Oh She Glows, I remembered seeing Apple Mouths featured. We sliced apples, used sunflower seed butter and/or strawberry jelly for the inside of the mouths, and sunflower seeds for the teeth instead of the suggested almonds in order to avoid nuts.


Most of the students didn’t want to eat their creations because they were so proud of their creations. The best part? They ate tangerines, celery, bananas, sweet potatoes, apples, avocados, and dates without even knowing!

Gluten-Free Wonton Wrappers

Homemade gluten free vegan wonton wrappers, so the kids with allergies can participate in today’s Chinese New Year cooking project. These were delicious! I shredded some veggies and added some basic soy sauce seasoning to the inside and cooked them like potstickers. Really light and fluffy. I also used my bread machine to knead the dough instead of doing it by hand. It was perfect because the heat of the machine never dried out the dough. Just layer the liquid ingredients in the bottom first, then add the dry ingredients on top.