Monday, July 15, 2019

Meatless Monday Vegan Thai Curry Potstickers

One thing that I've learned over the years, always have a box of puff pastry and a packet of wonton wrappers in the freezer. This dish is definitely a reason to keep the later on hand! I think about the third week of zucchini harvest, we start looking for ways to use up the zucchini. It's a delicious veggie, but too much of a good thing... However, this easy dumpling recipe is so tasty that you'll be wanting to make it often! It's one of those dishes that's versatile and can be served as a starter or a main meal.


  • 1 Medium Zucchini - Grated (about ½ cup)
  • 1 tbsp. Thai Kitchen Gluten Free Green Curry Paste
  • 1 tbsp. Marukan Seasoned Rice Vinegar
  • 1/4 c. Basil - Finely Chopped
  • 1 Small Onion or 2 Scallions - Thinly Sliced
  • 1 Giorgio Mushrooms - 4 oz. can - Thinly Chopped
  • Nasoya All Natural Won Ton Wraps (30 pack)
  • Kosher salt

Thai Lime Dipping Sauce


  1. Stir together zucchini, curry paste, rice vinegar, basil, mushrooms, and scallions.
  2. Place 1 rounded Tbsp filling in center of 1 wrapper. Using your fingers, lightly wet edges of wrapper with water. Fold in half and press to seal, pleating as desired. Transfer sealed dumpling to floured or parchment-lined baking sheet. Repeat with remaining filling and wrappers.
  3. Add 1 tablespoon salt to large pot of simmering water. In 3 batches, cook dumplings, stirring, until filling is cooked through, 3 to 6 minutes. Using slotted spoon, transfer to paper-towel-lined plate.

Thai Lime Dipping Sauce:
  1. Stir together water, lime juice, soy sauce, green curry paste, and rice vinegar. 
  2. Serve with potstickers.

This recipes is so easily converted shrimp dumplings, which you'll simply want to mince and add to the other ingredients. Hopefully you'll enjoy making and eating this dish. Good Eating To You!

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