Vegan Matcha Potstickers with Veggie Filling
Ingredients
Potsticker dough
- 250g all-purpose flour
- 2 tbsp matcha powder
- 160ml boiling water
- 1 tbsp oil
- Pinch of salt
Pan-fried vegetables
- 3 cloves minced garlic
- 1 small diced onion
- 1 napa cabbage
- 1 carrot
- 1 can mushrooms
- 1 handful green onions
Sauce mixture
- 3 tbsp soy sauce
- 2 tbsp sesame oil
- 2 tbsp white pepper
- 2 tbsp rice wine
- salt for seasoning
Preparation
Preparing dough
Combine flour, matcha powder, and salt in a large bowl for kneading.
Gradually add boiling water and oil, mix with utensils first due to heat, then knead by hand once cool.
Adjust water amount based on flour quality to form a perfect dough, using up to 160ml if needed.
Cover the dough and let it rest for 10 minutes.
Flour workspace with cornstarch, roll dough into round shapes, and sprinkle wrappers with cornstarch to prevent sticking.
Making filling
Clean and finely chop all the vegetables.
Heat oil in a pan, add garlic and onion, and sauté until fragrant.
Add the chopped vegetables and sauce mixture, cook and stir until tender, about 4-5 minutes.
Remove from heat and let the mixture cool completely before using.
Cooking dumplings
Heat oil in a frying pan over low heat.
Place the dumplings in the pan and fry until the bottom is golden brown.
Add 2 tablespoons of water, cover with a lid, and cook for another 4 minutes.
Remove from heat and serve hot.
