Meat Lovers Vegan Potstickers Food

VEGETABLE DUMPLINGS (VEGAN GYOZA / POTSTICKERS)

Steps:

• *Note: I highly recommend watching the recipe video!

VEGAN POTSTICKERS (PAN-FRIED DUMPLINGS)

Steps:

• To make dough: combine the flour and salt together in a medium bowl. Make a well in the center, and gradually add the boiling water, stirring with a spoon until the mixture forms clumps. Cover and let rest for five minutes. Add 1 tbsp cold water and knead into a ball, then cover and let rest as you prepare the filling.
• To make filling: heat oil in a large work or skillet over medium high heat and stir-fry ginger and onions until translucent. Add in chopped mushrooms and stir-fry for another 3-5 minutes until liquid is evaporated, then add cabbage and carrots and stir-fry for 3-4 minutes, until most of the liquid from the vegetables is released. Add chives, wine, soy sauce, sugar, white pepper, and salt, and cook one more minute, then remove from heat. Taste and add more salt or sesame oil as necessary (you want the filling to be quite salty/well-seasoned, as the flavor mellows in the dumplings). Place filling in the fridge to cool.
• To make the dumplings, divide the dough into two portions, and knead well. Roll each portion into a 1 inch rope, and cut into small tablespoon-sized pieces, flattening each piece with the palm of your hand. Dust the working surface with flour and roll each piece out into a flat disc. Add a generous amount of filling and pleat the edges, pinching tightly to seal.
• Heat a tablespoon of oil in a non-stick pan over medium high heat, then place the dumplings in the pan and allow to fry for 2 minutes. Pour 1/4 cup (or a thin layer) of water into the pan, cover, and reduce heat to medium-low. Allow dumplings to steam until the water has evaporated, then remove the cover, increase heat to medium-high and fry for a few more minutes, until the bottoms of the dumplings are golden brown and crisp. Serve immediately.

POTSTICKERS

Steps:

• Mix vegetables, pork and all seasonings.
• Place 2 - 3 teaspoons of filling in the center of a wrapper. Dampen the edge of wrapper with water and fold it in half. Press the top of the wrapper and make creases on both sides (see pictures). Place the wrapped potstickers on a cookie sheet thinly coated with corn starch.
• Pour a few tablespoons of oil in a non-stick frying pan, line the pot stickers up and pan fry them in medium low heat for 2 - 3 minutes until bottom of the pot stickers are slightly browned. (Do not over crowd the pan and make sure every potsticker will brown properly)
• Mix 1 teaspoon of flour into 2 cups of water and pour it into the pan. Cover the pan and cook potstickers in medium high heat for 5 - 10 minutes until all water is evaporated and the bottoms of the potstickers are crisp. Repeat the process until all potstickers are cooked.
• Serve immediately with Potsticker sauce if desired.

MEAT LOVERS' VEGAN POTSTICKERS

Steps:

• Mix vegetarian beef crumbles, napa cabbage, soy sauce, green onion, chili garlic sauce, sesame oil, salt, and pepper together in a bowl to make filling.
• Place a spoonful of the filling in the center of each pot sticker wrapper. Brush edges of each wrapper with water; fold over to enclose filling. Squeeze edges and crimp together to seal.
• Heat peanut oil in a nonstick skillet over medium-high heat. Place potstickers flat-side down in the skillet; cook until golden brown, about 3 minutes. Flip potstickers. Pour in 1/4 cup water; cover and simmer for 5 minutes. Remove the lid and continue cooking until water evaporates, about 5 minutes.

VEGETABLE POTSTICKERS

Steps:

• Heat 1 tablespoon vegetable oil in a medium skillet over medium high heat. Add mushrooms and shallots, and cook, stirring occasionally, until tender, about 3-4 minutes. Stir in cabbage and carrots until tender, about 3-5 minutes. Let cool completely. In a large bowl, combine mushroom mixture, water chestnuts, cilantro, egg, garlic, ginger, soy sauce, rice wine vinegar and sesame oil; season with salt and pepper, to taste. To assemble the potstickers, place wrappers on a work surface. Spoon 1 tablespoon of the mushroom mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal.* Heat remaining 2 tablespoons vegetable oil in a large skillet over medium heat. Working in batches, add potstickers in a single layer and cook until beginning to crisp on the bottom, about 2-3 minutes. Working quickly, add 1/4 cup water; cover and cook until liquid has evaporated and bottoms of dumplings are crisp and golden, about 3-5 minutes. Serve immediately.

VEGETARIAN POT STICKERS

Steps:

• In a wok or large saute pan, add a little oil and saute onions and ginger. Add the mushrooms and stir. Add the cabbage, carrots and chives. Season. When mixture is soft, place in colander to drain. Add the sesame oil and cilantro when mixture is cooled. Check for seasoning. Using the gyoza skins, make half moon dumplings keeping the bottom flat. In a hot non-stick pan, coat with oil and place dumplings. When bottom gets brown, add 1/4 cup of water and immediately cover. This will steam the dumplings. Carefully watch the dumplings and completely evaporate the water so that the bottom gets crispy again and sticks to the pot.
• Serve with dipping sauce.
• Combine all.