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Pan-Fried Vegetable Potstickers with Korean-Style Slaw

Pan-Fried Vegetable Potstickers with Korean-Style Slaw

  1. In a small bowl, whisk together garlic, soy sauce, sugar, rice vinegar, toasted sesame oil, and add a small splash of water. Adjust seasoning to taste with more soy sauce and/or rice vinegar. Set aside.

  2. For the slaw, toss together the cabbage, carrot, perilla leaves, and scallion in a large bowl and set aside.
  3. Pan-fry bibigo™ Organic Vegetable Potstickers according to package directions. Keep potstickers warm as you cook in batches.
  4. Toss the dressing with slaw and divide between serving bowls. To serve, add potstickers on top of the salad, sprinkle everything with a generous pinch of toasted sesame seeds and/or gochugaru (optional).

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