Vegan Potstickers with Vegetable Filling
Ingredients
Filling
- 1/4 cup dried exotic mushrooms, diced
- 1/2 package palmini rice, rinsed and drained or 1 cup cooked regular rice
- 100g textured vegetable protein (TVP)
- 180g cabbage, shredded
- 80g carrots, grated
- 1 small red onion, diced
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons peanut oil or neutral oil, divided
- 1 tablespoon maple syrup
- 3 tablespoons tamari
- 2 green onions, sliced
- salt and pepper to taste
Wrappers
- 240g all-purpose flour
- 125ml hot water
- 1/2 teaspoon salt
Preparation
Hydrate the TVP and mushrooms according to package instructions.
In a frying pan over medium-high heat, heat oil and add garlic and ginger. Cook until fragrant.
Add cabbage, carrots, and red onion. Cook until vegetables are soft and any liquid has evaporated.
Stir in tamari and maple syrup, then transfer to a bowl and allow to cool.
In the same frying pan, heat 1 tablespoon oil. Add TVP, rice, and mushrooms. Cook with 2 tablespoons tamari and season with salt and pepper, then transfer and cool.
Mix the cooled mixtures together and add green onions. Set aside.
Combine flour and salt in a bowl. Make a well and pour in hot water.
Stir until a shaggy dough forms, then knead into a ball. Cover with a damp towel and allow to rest for 10 minutes.
Knead the dough again for a few minutes, cover, and allow to rest for 30 minutes.
Cut the dough into 35-40 equal pieces, roll into balls, and press and roll into thin circular wrappers using a rolling pin. Sprinkle with flour as needed.
Place filling in each wrapper, compress, carefully fold the wrapper, press edges together, and pleat edges as desired.
Heat oil in a frying pan, add dumplings with space between each, and cook for roughly 5 minutes on medium heat until bottoms are golden.
Optionally, transfer to a steamer basket and steam for 8 minutes to finish cooking.
Tips
Enjoy hot with your favorite sauce.
This recipe makes approximately 35-40 potstickers.
