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Vegan Mushroom Potstickers⠀
Ingredients⠀⠀
3 cups all-purpose flour⠀⠀
pinch of salt⠀⠀
1 cup boiling water⠀⠀
1 tbsp cold water⠀⠀
Filling⠀⠀
2 tbsp avocado oil or other cooking oil⠀⠀
2 tbsp ginger, minced⠀⠀
1 medium onion, chopped⠀⠀
3 cups shiitake mushrooms, chopped⠀⠀
2 cups finely shredded cabbage⠀⠀
1 1/2 cups finely shredded carrot⠀⠀
4 (1 cup) scallions, finely chopped⠀⠀
1 tbsp sesame oil⠀⠀
3 tbsp Shaoxing wine or rice wine⠀⠀
2 tbsp soy sauce⠀⠀
1 tsp sugar⠀⠀
½ tsp white pepper⠀⠀
1 tsp salt⠀
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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.⠀⠀
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 mins until liquid is evaporated, then add cabbage and carrots and stir-fry for 3-4 mins, until most of the liquid from the vegetables is released. Add chives, wine, soy sauce, sugar, white pepper, and salt, and cook one more min, then remove from heat. Taste and add more salt or sesame oil as necessary. 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 dumpling
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