Vegan Matcha Potstickers with Fresh Vegetables
Ingredients
Dough
- 250g all-purpose flour
- 2 tbsp matcha powder
- 160ml boiling water
- 1 tbsp oil
- Pinch of salt
Vegetable filling
- 3 cloves garlic, minced
- 1 small onion, diced
- 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
Add the flour, matcha powder and salt into a big bowl for easy kneading.
Pour the boiling water and oil little at a time and mix with utensils until cool enough to handle, then knead by hand.
Cover the dough and let it sit for 10 minutes before rolling.
Flour your workspace with cornstarch and roll out the dough into round shapes, sprinkling wrappers with more cornstarch to prevent sticking.
Clean and finely chop all the veggies.
Heat oil in a pan, add garlic and onion, and sauté until fragrant.
Add the chopped veggies and sauce mixture, cook and stir until tender, about 4 to 5 minutes, then remove from heat and let it cool completely.
Heat oil in a frying pan, place the dumplings, and fry on very low heat until the bottom is golden brown.
Add 2 tbsp water, cover with lid, and let it cook for another 4 minutes.
Remove from heat and serve hot.
