VEGAN POTSTICKERS
Crispy and juicy Potstickers that have been browned and steamed or simmered. A quick and easy way to indulge the food cravings.
Servings: 2 people
Equipment
- Rolling Pin
- Skillet
- Mixing bowl
Ingredients
- 10 Wonton wrappers
For dumpling dough(if making at home)
- 1 cup All purpose flour
- ¼ cup Hot water
- ½ tsp Salt
For filling
- 1 cup Cabbage finely chopped
- ½ cup Carrots grated
- ⅓ cup Mushroom finely chopped
- 1 tsp Ginger minced
- 1 tsp Garlic minced
- Salt to taste
- 1 tbsp Soy sauce
- 2 tbsp Sesame oil
For making potstickers
- 2 tbsp Sesame oil
- 1 tbsp Sesame seeds
- ¾ cup Water
Instructions
For wonton wrappers(if you're making at home)
- Take a mixing bowl, add in All purpose flour, salt give a nice stir.
- Now add in hot water and stir it with a spoon and later bring the dough together with your palms.
- Add in more water as needed and knead the dough to a semi hard dough. Cover and let it rest for 30 min.
- Take the dough and divide into 10 equal parts and smooth out the balls and keep aside.
- Now roll out each ball to a 3.5 inch diameter circles and dust some flour on top and keep aside, cover it with a kitchen towel to hold in moisture.
- Repeat the same for remaining dough balls and keep aside until we make the filling.
Make the filling
- Heat a skillet add oil and once it's hot add in minced garlic, minced ginger and let it fry for a minute.
- Now add in chopped scallions, chopped cabbage, grated carrot, chopped mushrooms and fry them until they wilt down completely.
- Now add the seasonings salt and soy sauce and give it a good mix and cook for 2 min and transfer them to a plate to bring it down to room temperature.
Making potstickers
- Once the filling is completely cooled down, take a wonton wrapper and apply water at the edges and place the filling in the middle.
- Now carefully pinch the edges together and make sure they are completely sealed, else the filling may come out while cooking.
- Repeat for the remaining wrappers and keep aside on a plate.
- Heat the skillet, add oil and once it's hot add in sesame seeds and place the wontons carefully and cook them for 2 minutes on medium flame to get nice crisp bottom.
- Add in water and cover it immediately, cook for 8 minutes on medium flame.
- Serve hot with soy vinegar dipping sauce, schezwan sauce topped with scallions.
Notes
- I made the wrappers from scratch and you can completely avoid that hassle and use store bought wonton wrappers instead.
- You can play around with filling of your choice, like add in more vegetables like beans, broccoli etc.,
- Add in some minced tofu for some creaminess and mellower taste.