Homemade Vegan Dumplings/Potstickers
Another year has come and it is almost time for Chinese Lunar New Year again. In China, one of the most popular dishes around this time of the year is dumplings. Family and friends would get together and prepare and eat dumplings together. In this recipe, the dumplings are filled with only vegetables instead of the traditional veggie and meat mixture. Moreover, they have a layer to sesame seeds at the bottom to give an extra crunchiness to the dumplings.
To make the dumpling wraps are easier than you think. But if you prefer, you can also find ready-made wraps in the Asian store. They tend to be drier and harder than the homemade ones, but are also good to use.
Let me know if you have any questions regarding the recipe. Happy cooking!
What you'll need:
Dumpling Wrap
1 1/2 cups (220 g) all-purpose flour
1/2 cup (115 ml) hot water
pinch of salt
Dumping Filling
1 medium-sized napa cabbage or white cabbage
2 fresh shiitake mushrooms
1 tsp freshly grated ginger
1 tsp freshly grated garlic
1 spring onion, finely chopped
1/4 of a medium-sized purple onion, finely chopped
1 tsp sesame oil
1 tbsp + 1 tsp salt
pepper, to taste
In addtion
1/2 cup of sesame seeds, placed in a small bowl
3 tbsp water, in a flat plate
1 tsp grated ginger
2 tsp spring onions, finely chopped
Dipping Sauces:
Soy Sauce Dipping ( 1 tsp grated ginger, 1 tsp finely chopped spring onions, 3 tbsp soy sauce, 1 tsp sesame oil and 1/2 tsp sesame seeds)
Chili Garlic Sauce (store bought)
Chilli Oil (store bought)
How it's made:
To prepare the dough, put the flour in a medium bowl. Add the hot water in a steady stream, stirring with chopsticks until a raggy dough forms. Turn the dough out onto a floured work surface and knead until smooth, 10 minutes. Sprinkle the dough with flour, cover loosely with plastic wrap and let stand for 1 hour. Take the dough out and knead again for 5 minutes and then cover again with plastic wraps for 30 minutes. Bye then, the dough should be springy and soft.
While the dough is resting, prepare the filling. Slice the cabbage into thin strips and put into a mixing bowl. Add 1 tbsp salt and mix well together. Set aside .
At the meantime, cut the shiitake mushroom into small dices. Use another mixing bowl, add in the shiitake mushroom, purple onion, ginger, garlic, and spring onion.
Take the cabbage stripes out of the other mixing bowl and use two hands to squeeze out the excess water and then put into the mixing bowl with the mushroom mix. Add 1 tsp of salt and some fresh pepper. Mix all ingredients together until well combined. Set aside.
On a large chopping board or baking sheet, sprinkle with flour. Quarter the dough. On a floured work surface, roll each piece into a 12-inch rope. Cut each rope into 12 pieces and roll into balls; sprinkle with flour. Roll out 6 balls at a time to 3 1/2-inch rounds; brush off the excess flour. Spoon 2 teaspoons of the filling onto the center of each round wrap. Bring up the sides of the wrapper; press and pleat the edges to seal in the filling. Dip the bottom of dumpling in the plate water and then dip it in the bowl of sesame, so the bottom of the dumpling is evenly covered with sesame seeds. Place the finished dumpling onto the chopping board or baking sheet.
In a skillet over medium heat, heat 2 tablespoons of the oil. Arrange the dumplings in the skillet, pleated edge up. Cook over high heat until the bottoms are lightly browned, 2 minutes. Add 1/2 cup of water, cover and cook until the filling is cooked through, 5 minutes. Uncover and cook until the bottoms are well browned, 1 minute; transfer to a plate, sprinkle with more finely chopping spring onions, chili flakes, sesame seeds, sesame oil and soy sauce. Serve immediately.
