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How To make Vegetarian Pot Stickers
4 Chinese dried black
(shiitake) mushrooms, soaked In hot water 1 c Spinach leaves, chopped
1/2 c Napa cabbage, chopped
1/2 c Bamboo shoots, daikon or
Fresh or canned water Chestnuts, chopped 1/2 c Pressed bean curd or tofu,
Chopped (proven optional or Easily reduced) 1 T Green onion, minced
1 t Fresh ginger, minced
2 t Soy sauce
1 t Rice wine or dry sherry
1 t Cornstarch
1/2 t Sesame oil
1 pn White or black pepper
1 lb Pot sticker wrappers, or
Homemade sheet pasta 2 t Vegetable oil
2 c Vegetable stock
1. 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. 2. 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. 3. 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. Makes about 20 pot stickers. "Dip these in bowls of soy sauce, rice vinegar, hot chili pepper oil, and fermented black bean sauce." Ovo-vegetarian (I guess from the pot sticker wrappers?) Nutritional info per serving (no idea how many constitute a serving, unfortunately) Cal: 159 (25% from fat, when bean curd is used) Prot: 7 g Fat: 4 g Carb: 22 g Sod: 343 g Chol: 24 mg (pot sticker wrappers again?) Fiber: 2 g
Source: From Veggie Life, Mar 95, p. 18. Posted by shel@is.rice.edu (Shelly Johnson) to the Fatfree Digest [Volume 15 Issue 24] Feb. 24, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80?
How To make Vegetarian Pot Stickers's Videos
How to make vegan Dumplings, Gyoza, Chinese Potstickers recipe 餃子 | ぎょうざ
LAY HO MA everyone! Name one person you know who doesn't like dumplings! Try these absolutely delicious dumplings with the most amazing potsticker sauce - which I will teach you in this episode. Join me and learn how to make vegan gyoza dumplings or Chinese potstickers( 餃子 | ぎょうざ)!
Ingredients:
WRAPPERS:
1/2 cup water
1 cup flour
salt
FILLING:
1 cup diced napa cabbage
3/4 cup diced shiitake
1/2 cup gai lan (Chinese broccoli)
2 tbsp minced garlic
DIPPING SAUCE:
2 tbsp soy sauce
1 tbsp vinegar
1 tsp sesame oil
1/2 tbsp grated ginger
1 tbsp chopped green onions
Directions:
1. Bring 1/2 cup of water to boil
2. Add 1 cup of flour to a large mixing bowl
3. Season with some salt
4. Pour in the hot water and combine well
5. Knead the dough further for a few minutes
6. Roll the dough and cut into 2 portions. Then roll a little further
7. Divide into roughly 1 inch squares
8. Roll the dough piece into a ball with your hands
9. Flatten the dough using some flour to prevent it from sticking
10. Use a rolling pin to try to roll the dough thin (IMPORTANT - don't place the wrappers on top of each other for too long or they will start to stick together!) (ALSO IMPORTANT - remember, thinner wrappers and more filling mean less dough taste in the final product)
11. In another mixing bowl, add your garlic, shiitake (discard the stalks), gai lan, cabbage, and mix to combine
12. Fill the dumpling with about 1.5 to 2 tbsp of filling and line one half of the wrapper with water to seal
13. Crimp the wrapper while closing to give it a nicer look!
14. Heat a sauté pan on medium high and add olive oil
15. Wait until the oil is hot, and place in your dumplings (IMPORTANT - move the dumpling around a little to prevent them from sticking to the pan)
16. Sear the dumplings for about 30 seconds, then pour in 1 cup of water and place the lid on immediately
17. Let the dumplings steam for 10min
18. Make your dipping sauce by combining the vinegar, soy sauce, sesame oil, ginger, green onions, and black sesame seeds
19. When the dumplings are cooked, serve and enjoy (they are VERY hot! Be careful!)
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Vegetable Dumplings
Better than Din Tai Fung. I promise.
DON'T get too hung up on the wrapping. I know the pleats look lovely and authentic, but if it’s too much of a challenge, just skip the pleats and seal the dumpling with a flat seam. Tastes the same. So much faster to make!
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Perfect Texture Vegan Dumpling with great chew (QQ) - Jiao Zi
I love dumplings! This vegan vegetable dumpling, Jiao Zi recipe is easy and SO delicious. The homemade wrapper has a chewy QQ texture that is irresistible in every bite! It's perfect for a weeknight dinner or potluck. Bonus: they freeze well!
Full recipe instructions:
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Dumpling Wrappers
2 cups (240 grams) all-purpose flour
½ teaspoon kosher salt
½ cup warm water (under 95°F/35°C)
Filling
Neutral oil
1 teaspoon grated ginger
1 cup baby carrots or carrots roughly chopped
5 oz firm tofu drained, dried, and cubed
1 cup frozen shelled edamame beans thawed
½ medium green cabbage cored and roughly chopped
1 tablespoon soy sauce
1 tablespoon vegan oyster sauce
½ teaspoon granulated sugar
¼ teaspoon mushrooms seasoning such as Po Lo Ku
1 pinch kosher salt
Cornstarch for dusting
Sauce and To serve
2 tablespoons soy sauce
2 tablespoons Chinese black vinegar
1 tablespoon sesame oil
½ teaspoon granulated sugar
Chopped cilantro leaves
Chile oil with sediment
Toasted white sesame seeds
#dumplings #vegan #jiaozi
Recipe Best Vegetarian Pot Stickers
Recipe - Best Vegetarian Pot Stickers
INGREDIENTS:
●1 red onion , sliced
●1 tablespoon minced ginger
●1 cup sliced shiitake mushroom
●1 cup white cabbage , shredded
●1 cup carrot , shredded
●1 cup chopped garlic sprouts or 1 cup chives
●1 teaspoon white pepper
●1 teaspoon sesame oil
●1/4 cup chopped cilantro
●1 package wonton skins , also called gyoza
●salt
●canola oil
Veggie Potstickers - Savory
Crispy on the bottoms and juicy on the insides, these vegetarian dumplings are sure to wow the crowd at your next dinner party. Get the full recipe at Visit our website for more recipes, videos and tips.
Potstickers | Basics with Babish
At once saucy, crunchy, juicy and chewy, potstickers are a cross-cultural appetizer that are worth the effort to make from scratch. Well, maybe not the wrappers. But even if you can't find those in your local grocer, we've got you covered with a non-traditional but low-impact method for making the dough from scratch as well!
I don't show how to crimp dumplings very well, so check out this much more informative tutorial on dumpling-folding:
Recipe:
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