Vegan Mushroom Potstickers with Vegetables
Ingredients
- 3 cups all-purpose flour
- pinch of salt
- 1 cup boiling water
- 1 tbsp cold water
Filling
- 2 tbsp avocado oil or other cooking oil
- 2 tbsp ginger, minced
- 1 medium onion, chopped
- 3 cups shiitake mushrooms, chopped
- 2 cups finely shredded cabbage
- 1 1/2 cups finely shredded carrot
- 4 (1 cup) scallions, finely chopped
- 1 tbsp sesame oil
- 3 tbsp Shaoxing wine or rice wine
- 2 tbsp soy sauce
- 1 tsp sugar
- 1/2 tsp white pepper
- 1 tsp salt
Preparation
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
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 mins until liquid is evaporated, then add cabbage and carrots and stir-fry for 3-4 mins, until most of the liquid from the vegetables is released
Add chives, wine, soy sauce, sugar, white pepper, and salt, and cook one more min, then remove from heat
Taste and add more salt or sesame oil as necessary
Place filling in the fridge to cool
Assembly
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
Cooking
Heat oil in a pan over medium heat, add potstickers and fry until bottoms are golden brown
Add a small amount of water, cover, and steam until cooked through and water evaporates
