Pan-Fried Vegan Matcha Potstickers
Ingredients
Dough
- 250g all-purpose flour
- 2 tbsp matcha powder
- 160ml boiling water
- 1 tbsp oil
- Pinch of salt
Filling vegetables
- 3 cloves garlic, minced
- 1 small onion, diced
- 1 napa cabbage
- 1 carrot
- 1 can mushrooms
- 1 handful green onions
Sauce
- 3 tbsp soy sauce
- 2 tbsp sesame oil
- 2 tbsp white pepper
- 2 tbsp rice wine
- salt to taste
Preparation
Dough
Add the flour, matcha powder and salt into a big bowl for easy kneading.
Pour in the boiling water and 1 tbsp oil little by little.
Use a fork or spoon to mix first, then use your hands once it’s cooled off slightly.
Cover the dough and let it sit for 10 minutes.
Flour your workspace with cornstarch and roll out the dough into round shapes.
Sprinkle the gyoza wrappers with more cornstarch before stacking them.
Filling
Clean and finely chop all the veggies.
Heat oil in a pan, then add the garlic and onion and sauté until fragrant.
Add the chopped veggies and sauce mixture, cook and stir until tender, about 4 to 5 minutes.
Remove from heat and let it cool completely.
Cooking
Heat oil in a frying pan, add the dumplings and fry over very low heat until golden brown.
Add 2 tbsp water and cover with a lid.
Let them cook for another 4 minutes.
Remove from heat and serve hot.
Tips
Depending on the quality of the flour, you may need slightly less water.
Careful not to knead the dough by hand immediately as the water is very hot.
