Vegan Chinese Potstickers – Aromatic and Delectable Dumplings

Allergens

Soy, Wheat

Ingredients

• 200g finely chopped mixed vegetables (cabbage, carrots, mushrooms)
• 1 cup finely chopped green onions
• 4 tbsp soy sauce
• 3 tbsp water
• 3 tbsp cornstarch
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• Salt and pepper to taste
• 20 potsticker wrappers
• Vegetable oil for frying
• Soy sauce or dipping sauce of choice (optional)

Instructions

1. In a large bowl, combine the chopped mixed vegetables, green onions, soy sauce, water, cornstarch, minced garlic, grated ginger, salt, and pepper. Mix well to ensure all ingredients are evenly distributed.
2. Place a potsticker wrapper in your hand, add a heaping spoonful of the vegetable mixture, and moisten the edges with water. Fold the wrapper in half to create a crescent shape, sealing the edges tightly. Repeat this process until all wrappers are filled.
3. Heat 1 2 tablespoons of vegetable oil in a non stick pan over medium heat. Place as many dumplings as will fit comfortably in the pan without touching each other. Cook for 2 3 minutes until the bottoms are golden brown, then add 1/4 cup water and cover with a lid. Steam cook for another 5 6 minutes or until all water evaporates.
4. Once cooked, transfer the dumplings to a serving plate and serve immediately with soy sauce or your favorite dipping sauce.

Chef’s Insight

To ensure the wrappers don't tear while folding, moisten the edges thoroughly and work gently when sealing.

Notes

This recipe is perfect for vegan diets, as it does not use any animal products.