VEGAN MUSHROOM POTSTICKERS

VEGAN MUSHROOM POTSTICKERS

 锅贴 by @hannah__chia🧡

Wrappers
3c all-purpose flour
pinch of salt
1c boiling water
1 tbsp cold water
Filling
2 tbsp olive oil 2 tbsp ginger, minced
1 medium onion, chopped
3c mushrooms*, chopped
2c cabbage, finely shredded
1 1/2 c carrot, finely shredded
4 scallions, finely chopped (both white and green parts)* 1 tbsp sesame oil
3 tbsp Shaoxing wine or rice wine
2 tbsp soy sauce
1 tsp sugar
½ tsp white pepper
1 tsp salt, or to taste
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.

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 min until liquid is evaporated, then add cabbage and carrots and stir-fry for three more minutes until most of the liquid from the vegetables is released. Transfer to a bowl and press/drain off as much liquid as you can. Stir in the rest of the ingredients and taste, adding more salt or sesame oil as necessary (you want it to be well-seasoned). 3
To make the dumplings, divide the dough into 2 portions. 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. 
4
Heat a tbsp of oil in a non-stick pan over medium high heat, then place the dumplings in the pan and allow to fry for 2 min. Pour 1/4 c (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 with soy sauce, Chinese black vinegar, and chili sauce. Notes below 

Notes
*I used a combination of fresh shiitake mushrooms and king oyster mushrooms. You could also substitute cremini/baby bella mushrooms, though I recommend shiitake for the flavor.
*If you can find Chinese garlic chives I definitely recommend substituting them for the scallions. 
Don’t skimp on the oil for this recipe– it’s important for the flavor and mimics the fattiness of traditional meat dumplings.
My favorite dipping sauce is a combination of Chinkiang vinegar (or rice vinegar) + soy sauce + chili sauce.
Optional step before frying: dip the bottom of each dumpling in water and then in a layer of white sesame seeds to coat.
To freeze, place the potstickers on a tray (uncooked) to freeze individually, then store in a freezer bag. 

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