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Week 45: Vegan Potstickers
Homemade potstickers are very versatile. You can add many different ingredients to make them how you want them. This version is so refreshing and light, but still savory and filling. Try it and tell us what you think!
Vegan Potstickers
Vegan Potstickers
For the Filling:
2 TBSP Sesame Oil
4 Garlic Cloves (minced)
2 TBSP Fresh Ginger or 1/2 TBSP Ground Ginger
2 Cups Shiitake Mushrooms (finely chopped)
1 Cup Grated Carrot
1 Cup Finely Chopped Green Cabbage
2 TBSP Soy Sauce
2 TBSP Maple Syrup
1 TBSP Chili Paste/Sriracha
1/4 Cup Green Onions
Handful Fresh Cilantro
1 TBSP Sesame Seeds
Dumpling Dough (Here is the link to our go-to dumpling dough recipe, all you need is flour and water!)
We like to start by making the dough and then we cook the filling while it rests.
In a large skillet, heat your sesame oil on medium heat. Add your garlic and ginger and sauté while stirring for 1 minute. Add your mushrooms, cabbage, and carrots and cook for 10 minutes until tender. Add the sesame seeds, soy, syrup, chili paste, green onions, and cilantro and cook the liquid out of the pan (another 2 minutes).
Once your filling cools slightly, scoop 1 TBSP of filling into the center of your wontons and use water to seal the edges.
To cook, heat a skillet with oil on medium-high heat. Once hot (you'll want to hear it sizzle!), add the potstickers and cook for 3 minutes until golden brown. Pour 1/4 cup of water into the pan and cover with a lid for an additional 2-3 minutes to steam.
Enjoy!
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