Vegetarian Pot Stickers Food

POT STICKERS (CHINESE DUMPLINGS)

Steps:

• Mix first 10 ingredients in a bowl.
• Take a wonton wrapper and place 1 heaping teaspoon of filling in center.
• Moisten edges with water, fold over and press to seal edges.
• Add 3 tablespoons of Peanut Oil to a large skillet and saute until the bottoms are golden brown.
• When golden brown, add 1/2 cup chicken broth, cover pan and simmer 8 minutes.
• Remove from pan.
• Reserve broth in a separate bowl and repeat process until all potstickers are cooked.
• Keep warm on a plate covered.

BEST 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 hot with soy sauce and vinegar for dipping.

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 POTSTICKERS RECIPE BY TASTY

Steps:

• Heat oil in a deep pan or wok over medium heat and cook onions, ginger, and garlic until onions are translucent.
• Add mushrooms and bell peppers to the pan. Cook until mushrooms are soft.
• Add cabbage, carrots, salt, and pepper. Cook for another 3-4 minutes and remove from heat. Set aside to cool completely.
• Once mixture is cool, add cilantro, green onions, soy sauce, sesame oil, cooking sherry, and sugar. Mix well.
• Place a spoonful of the mixture onto a wonton wrapper. Dip your finger in water and run it around the edge of the dough.
• Fold in half and pinch together, pleating the dough as you go.
• Heat more oil in a large skillet and place dumplings in the oil. Cook for 3-4 minutes or until a crust has started to form on the bottom. Pour the water in the pan and cover with a lid. Steam for 6-8 minutes, remove the lid and remove from the pan.
• Enjoy!

VEGETARIAN POTSTICKERS

Steps:

• Drain the tofu, cut into cubes and mash. Wash and prepare the vegetables. Combine the tofu with the remainder of the ingredients and seasonings.
• Lay out one of the gyoza wrappers in front of you. Dip your finger in the water and moisten the edges of the wrapper.
• Place a heaping teaspoon of filling in the middle of the wrapper.
• Fold the gyoza wrapper over the filling and pinch the edges to seal it shut. (You may want to use a cornstarch/water mixture to make this easier).
• Heat 2 tablespoons oil in a large skillet or wok.When oil is ready, carefully add the dumplings and cook on high heat until golden brown (about 1 minute). Without turning the dumplings over, add 1/2 cup of water and cover. Cook for about 1 minute to cook the raw filling and then uncover and continue cooking until most of the liquid is absorbed.
• Serve the potstickers with the burnt side on top, with potsticker dipping sauce or soy sauce mixed with minced ginger for dipping. More Potsticker Recipes Potstickers - includes a dough recipe Pork and Vegetable Dumplings - from Farina Kingsley Potstickers With Prawn and Cilantro Gyoza - Japanese Potstickers Ginger Dipping Sauce - this easy to make dip also goes very nicely with potstickers. Pork and Vegetable Dumplings

VEGAN POTSTICKERS WITH MUSHROOM AND TOFU

Steps:

• Heat 2 tablespoons oil in frying pan over medium-high heat. Add however many dumplings will fit in a single layer. Fry the dumplings for two minutes, until browned on the bottom.
• Pour about 1/4 cup of water in the pan, cover the pan with a lid, reduce the heat to medium-low, and steam till the water has evaporated, about 3 to 5 minutes.
• Remove the lid, turn the heat to medium-high again and fry for a couple of minutes to crisp the bottoms of the potstickers.

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.

VEGETARIAN POT STICKERS

Steps:

• Squeeze excess water from mushrooms. Remove stems and discard; finely chop caps. Place mushrooms in a large bowl, and add spinach, cabbage, bamboo shoots, bean curd, green onion, ginger and garlic (and anything else you wish at this point-my friend added sprouts and put in less than half the tofu called for, and I'll probably add some fresh Japanese mustard leaves and Swiss chard stalks, and maybe some carrots bits, and leave out the tofu entirely). Mix gently with soy sauce, wine, cornstartch, sesame oil, and pepper. Refrigerate until ready to use. Spoon 1 Tablespoon of filling into the center of each pot sticker wrapper (friend said she's going to stuff them a little fuller next time). Moisten edge of wrapper, fold over to make a half-circle, and pleat edges firmly together. Set each pot sticker upright on a platter, so that a flat base is formed. In a large non-stick or cast iron skillet, heat the 2 teaspoons of vegetable oil on medium high. Place pot stickers close together in the pan and fry about 1 minute, or until bottoms begin to brown. Pour enough vegetable stock into the pan to cover bottom half of pot stickers. Cover pan, reduce heat to medium, and cook 7 minutes, until the stock evaporates.

HOW TO MAKE FRIED POT STICKERS (VEGETARIAN POTSTICKER RECIPE)

Steps:

• Place the mung beans in a small saucepan, barely cover with water, then slowly cook for about 30 minutes. It will form a dry paste. Set aside.
• Wash the chestnuts in cold water and then soak them in lukewarm water for about 30 minutes. With a paring knife, make a small criss-cross cut at the root of each water chestnut. Make sure the incision is not too deep so as not to cut the flesh of the chestnut.
• Place the chestnuts in a pot and cover them with water. Bring to a gentle boil and cook for 30 minutes.
• Allow to cool. As soon as they are not too hot to handle, shell the water chestnuts, then slice, cut into small matchsticks and finely chop them.
• Making pot sticker filling: In a pan, add 2 tablespoons of oil. Add the shallots; cook until fragrant. Add the soy bean paste. Separate into small lumps using a spatula, then add the chopped mushrooms. Cook over high heat for 2-3 minutes, then add the water chestnuts. Make sure the temperature is high so the filling doesn't become watery. Turn off the heat. Season with fried garlic, mushroom seasoning salt and pepper. Allow to cool a little. Add the mung bean paste, sesame seeds, sesame oil, green onions and cilantro. Mix well. Check the seasoning. Add more mushroom seasoning if necessary.
• This is one method; there are a million other ways of forming these dumplings. Brush the edge of a pot sticker round with the egg whites (if used). Place about 1-½ teaspoons of the filling. Fold over in half, in a half-moon shape. Seal the pot sticker by forming small pleats along the edge and pinching firmly. Repeat until all the ingredients are used.
• Layer a cooling rack, previously lined with paper towels if you like, on top of a baking sheet (for easy clean-up of the drained oil).
• In a large Dutch oven (or any regular deep-fryer), heat the oil for about 2-3 minutes over high heat. There should be at least a 2-inch-high level of oil. Wait until the oil is slightly bubbly (but not too hot).
• Place one pot sticker at a time in the hot oil. Fry in batches. Place up to 6 pot stickers per batch. Make sure they don't touch each other. Lower the heat to medium for even cooking and to prevent them from browning too fast. Deep fry for about 3 minutes per side. The pot sticker will form a golden crust. Flip each piece using a spider skimmer and cook for about 2 minutes until golden on both sides. Carefully lift each pot sticker, draining as much oil as possible and transfer them onto the cooling rack. Continue with the remaining pot stickers.
• Serve immediately with Sriracha or plum dipping sauce on the side (see tip section for the recipe).
• Bon appétit!