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Vegan Potstickers

VeganPotstickers.png

COOK TIME : 1 hr 30 minutes

SERVINGS : 4 servings

Recipe credit - The Plant Based Wok
theplantbasedwok.com/vegan-mushroom-potstickers

INGREDIENTS

WRAPPERS :

  • 3 cups (390g) all-purpose flour

  • 1/4 tsp salt

  • 1 cup boiling water +1 tbsp cold water

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FILLING :

  • 2 tbsp finely chopped ginger 

  • 1 medium onion, finely chopped

  • 3 cups shiitake mushrooms, finely chopped

  • 2 tbsp vegetable oil

  • 2 cups finely shredded cabbage

  • 1 1/2 cups finely shredded carrot

  • 4 (around 1 cup) scallions, finely chopped, both white and green parts*

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SEASONING :

  • 1 tbsp sesame oil

  • 3 tbsp Shaoxing wine or rice wine

  • 2 tbsp soy sauce

  • 1 tsp sugar

  • 1/4 tsp ground white pepper

  • 1 tsp salt, to taste

INSTRUCTIONS

1. To make dough: combine the flour and salt together in a medium bowl. Make a well in the center, and gradually add the boiling water, stirring with a spoon until the mixture forms clumps. Cover and let rest for five minutes. Add 1 tbsp cold water and knead into a ball, then cover and let rest as you prepare the filling.

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2. To make filling: heat oil in a large work or skillet over medium high heat and stir-fry ginger and onions until translucent. Add in chopped mushrooms and stir-fry for another 3-5 minutes until liquid is evaporated, then add cabbage and carrots and stir-fry for 3-4 minutes, until most of the liquid from the vegetables is released. Add chives, wine, soy sauce, sugar, white pepper, and salt, and cook one more minute, then remove from heat. Taste and add more salt or sesame oil as necessary (you want the filling to be quite salty/well-seasoned, as the flavor mellows in the dumplings). Place filling in the fridge to cool.

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3. To make the dumplings, divide the dough into two portions, and knead well. Roll each portion into a 1 inch rope, and cut into small tablespoon-sized pieces, flattening each piece with the palm of your hand. Dust the working surface with flour and roll each piece out into a flat disc. Add a generous amount of filling and pleat the edges, pinching tightly to seal.

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4. Heat a tablespoon of oil in a non-stick pan over medium high heat, then place the dumplings in the pan and allow to fry for 2 minutes. Pour 1/4 cup (or a thin layer) of water into the pan, cover, and reduce heat to medium-low. Allow dumplings to steam until the water has evaporated, then remove the cover, increase heat to medium-high and fry for a few more minutes, until the bottoms of the dumplings are golden brown and crisp. Serve immediately.

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NOTES

  • I used fresh shiitake mushrooms. You could also other varieties, but I recommend shiitake mushrooms as they have the most flavor.

  • Instead of shredding the cabbage and carrots by hand, I simply chop them into rough chunks and process them in a food processor a few times.

  • If you have access to Chinese chives, use them instead of scallions!

  • Don't skimp on the oil for this recipe-- it's important for the flavor and mimics the fattiness of traditional meat dumplings.

  • To freeze, place the uncooked potstickers on a tray for 30 minutes to freeze individually, then store in a freezer bag.

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