Mustard Greens and Chard Potstickers (Vegetarian)

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I love recipes that use what I grow in the garden. At this time of the year I can go outside and grab a leaf of chard, giant red mustard greens, and some garlic and onion leaves. It takes only a few minutes to chop them all up, rinse them off and turn them into something fantastic. These potstickers couldn’t be easier. Use any greens, including broccoli and cauliflower leaves. Add some Asian flavors, like ginger and shitake mushrooms if you have them, but these are great even without them. I love to keep wonton wrappers around to make on-the-spot raviolis, cream cheese rangoon or these potstickers. You can make some yummy things for under $5.

Morbi vitae purus dictum, ultrices tellus in, gravida lectus.

GARDEN

RECIPE

GREENS

ASIAN

Garden Greens

It is so much fun to go out into the garden and grab a few things that are growing. When I started gardening many years ago I thought that you grew something, harvested the entire plant and planted something else. It was a frustrating way to garden for sure. Of course now I realize that sustainable vegetable gardening is not quite like that. I can go harvest a leaf or two of just about anything. In this case I cut a few garlic leaves, an onion leaf, and a single chard and mustard greens leaf. The plant will go on producing more and more all season.

Morbi vitae purus dictum, ultrices tellus in, gravida lectus.

It is definitely a mindset change to eat what you grow rather than shopping at the store. Instead of finding veggies for a recipe, I find a recipe (or make one up) for my veggies. That’s how I came up with this yummy treat. Potstickers are so good, and I have always loved getting the frozen ones at Trader Joes. But they are also much cheaper to make at home, and I like them even better.

I think the key to cooking is to have your pantry full of basics for the things you love. I have jars of Asian spices, oils, and sauces along with Indian, Mexican, and Italian. Many of those are homemade or homegrown as well.

Let’s Make Potstickers!

Chop and Rinse your Greens

Chop all your greens, in this case, one chard leaf, one giant red mustard leaf, onion leaves and cilantro. Add any other veggies you may have. I used a carrot and some broccoli. (Note: I didn’t use most of the stalks of the chard or mustard greens.)

You can rinse it all first, but I find it easier to chop it all up first and then pop it in the salad spinner to rinse and dry.

sauteeing posticker greens

Sauté the vegetables with a little salt and pepper

Heat some olive oil in a skillet and cook the greens over medium hear for about 10 minutes. Stir in a teaspoon of toasted sesame oil. Spoon it into a bowl to cool slightly.

Fill the wontons with your greens mix

Most postickers look a bit more fancy than these, but I was hungry and didn’t want to mess around. I’m sure these taste just as good as triangles as they would in little half moon shapes.

To make them, simply place a teaspoon of greens mix in the middle, wet two sides of the wonton with some water, and fold it into a triangle. Press down on the edges slightly to seal.

Morbi vitae purus dictum, ultrices tellus in, gravida lectus.

Brown and steam the potstickers

Heat your skillet back up to medium with a little oil in it and place your potstickers in the pan. Cook on both sides for a couple minutes on each side. Once they are lightly browned, pour 2 tablespoons of water into the pan and place a lid over the top to steam them for a minute or two. Remove from heat and serve.

Morbi vitae purus dictum, ultrices tellus in, gravida lectus.

Make a simple dipping sauce

These potstickers are super yummy with a salty sweet dipping sauce. In a bowl, add 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 1 teaspoon of honey, 1 teaspoon of sesame oil, and some red pepper flakes. Mix it all together and dip your potstickers. Double or triple the recipe as needed.

Alternatively, just use some good old May Ploy Sweet Chili Sauce.

Mustard Greens and Chard Potstickers (Vegetarian)

The combination of spicy mustard greens with salty chard and other garden greens make these particularly healthy and delicious. You can make the filling and keep it in the fridge for fresh potstickers that take only minutes to cook up. Add whatever veggies you love.

STARTING GUIDE
  • Cuisine: Asian

  • Prep Time: 10 mins

  • Assembly Time: 5 mins

  • Cook Time: 15 mins

  • Total Time: 30 mins

INGREDIENTS
  • 1 package small wonton wrappers

  • 1 large Swiss Chard Leaf

  • 1 large Mustard Greens Leaf

  • 1 large chopped onion leaf or 1-2 chopped green onions.

  • 2-3 garlic leaves or 1 clove garlic, chopped

  • 1 carrot, diced or shredded

  • 2 tablespoons olive oil (or other healthy oil)

  • 1-2 teaspoons toasted sesame oil

  • salt and pepper to taste

  • bowl of water for wetting finger

  • soy sauce, sweet chili sauce, or other dipping sauce of choice

GUIDE / INSTRUCTIONS
  • 1

    Remove chard stem and chop all greens and place in salad spinner (or rinse before chopping).

  • 2

    Heat 1 tablespoon olive oil in skillet over medium heat. Sauté greens for 10 minutes, adding a pinch of salt and pepper.

  • 3

    When greens are soft, stir in 1 teaspoon sesame oil transfer them to a bowl to cool slightly while you gather your wontons and bowl of water for dipping fingers.

  • 4

    Place a teaspoonful of greens mix in the middle of a wonton.

  • 5

    Dip your finger in water and wet two sides of the wonton.

  • 6

    Fold the wonton wrapper in half to make a triangle. Press the edges together to seal.

  • 7

    Heat 1 tablespoon oil in a skillet over medium heat. Add wontons and cook about 1-2 minutes on each side.

  • 8

    Pour 2 tablespoons of water into the pan and cover to steam the potstickers. Remove from heat after 2 minutes and serve.

  • 9

    Make a dipping sauce (above) or use sweet chili oil, soy sauce, or other Asian style sauce.

That’s it! Super quick and easy, unlike the Phoenix Summer.

plate of vegetarian potstickers with dipping sauce

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