It’s worth mentioning that I’ve never eaten potstickers or dumplings so I can not say whether these come out right. But I can say they these came out delicious! Asian food, at least in my kitchen, always revolved around the same veggies and seasonings. I’ve made super easy Vegan Crispy Spring Rolls (my fav) & Vegan Lo Mein pretty much following what you see below. Why pay for take out unless you’re lazy. The wrappers I used were bought from the freezer section at an Asian store but you could easily make them out of flour and water the EXACT same way we made Vegan Ravioli. I also took the lazy route by using powdered ginger, onion and garlic. I will 100% admit that it didn’t make a difference. It’s like 100% awesome with the powdered stuff instead of 125% awesome with the fresh stuff. What the fuck ever.
10 oz bag shredded cabbage, 1 carrot grated, couple mushrooms chopped, ginger/onion/garlic (fresh or powder), sesame oil, soy sauce, dumpling/wonton wrappers
- Saute all of the veggies in 1 TB oil and a sprinkle of salt. Add a little soy sauce towards the end of everything cooking then add the ginger/onion/garlic. If using powder just a sprinkle of each. If using fresh then half an onion chopped, 1 garlic clove diced and a small knub of fresh ginger grated sauteed before the veggies are added.
- Place veggies on a plate and tilt plate so that juices drain. Let cool.
- Dip your finger in water and trace the edge of the dough wrapper. Fill with a small amount of veggies. Pinch wrapped closed.
- Pan fry dumplings in 2 TB of oil. They brown quickly so keep an eye on them. You can omit pan frying and just boil them.
- Empty pan of oil or use a clean pot. Fill with water and boil the pan fried dumplings for a few minutes. <– I have no idea how long. There is no perfect amount of time. 5 minutes?
- Pull out the dumplings and garnish with a dash of soy sauce & sesame seeds. ENJOY
For more details on this recipe watch my video below