VEGAN POTSTICKERS (PAN-FRIED DUMPLINGS)
Chinese potstickers filled with a delicious mushroom and vegetable filling. Pan-fried and then steamed, these dumplings are packed with flavor, with golden-brown, crispy bottoms.
Provided by Hannah
Categories Main Dish
Time 1h30m
Yield 4
Number Of Ingredients 16
Steps:
- To make 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.
- To make 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 minutes until liquid is evaporated, then add cabbage and carrots and stir-fry for 3-4 minutes, until most of the liquid from the vegetables is released. Add chives, wine, soy sauce, sugar, white pepper, and salt, and cook one more minute, then remove from heat. Taste and add more salt or sesame oil as necessary (you want the filling to be quite salty/well-seasoned, as the flavor mellows in the dumplings). 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 dumplings are golden brown and crisp. Serve immediately.
VEGAN POTSTICKERS WITH TOFU
Whole grain vegetarian pot stickers stuffed with beautifully flavoured tofu and triple mushroom filling and wrapped in healthy, homemade spelt pastry wrappers.
Provided by Nancy Anne Harbord
Number Of Ingredients 18
Steps:
- Mix all ingredients and set aside - the longer you leave the sauce, the spicier and more garlicky it will get, so plan accordingly.
- Blend the avocado flesh and salt into the flour so the avocado is thoroughly mixed in - there shouldn't be any lumps of avocado left in the mixture. Add enough very hot water, pulsing as you go, to create a supple, non-sticky dough (I used about 150ml).
- Turn out of the machine and knead for about 10 minutes, until the dough feels smooth and supple. You could also make the dough in a stand mixer, in which case you would blend the avocado in with the beater, then switch to the dough hook to knead. Wrap in plastic wrap and set aside.
- Soak the shiitake, jelly ear fungus and dried chillies in enough cold water to cover until fully re-hydrated, about one hour.
- While the mushrooms and chillies are soaking, preheat the oven to 230c. In the same food processor you made the dough in (no need to clean), chop the mushrooms finely. Spread in an even layer over a rimmed baking sheet and roast until browned and dried out, stirring once, about 20 minutes. When they are nearly ready, remove from the oven and drizzle over a little soy sauce to season. Return to the oven for a few minutes to dry out, then add to a large bowl.
- Line a rimmed baking sheet with baking paper and crumble the tofu over it in an even layer. Drizzle over soy sauce (to taste) and roast in the oven with the mushrooms until caramelised and crispy, about 25 minutes. Add to the roasted mushrooms.
- When the shiitake mushrooms are ready, trim off the woody stems and add to the food processor (again, no need to clean) with the soaked chillies, fresh ginger, garlic and sesame oil. Blend to a paste, scraping down as necessary. Mix into the mushroom and tofu.
- Chop the chives finely, reserve a little for garnish, then mix the rest into the filling. Taste the filling for spice, seasoning and balance and adjust as necessary.
- Roll out the pastry as explained in this spelt pastry pie recipe, making sure your pastry sheet is wide enough for your cutter (mine was 10cm). Working one sheet at a time so it doesn't dry out, cut out circles with a biscuit cutter. Lay the pastry circle over your dumpling press and add tablespoons of filling to the centre. Moisten one edge with a little water, make sure no filling is obstructing the edges and squeeze the dumpling press firmly together until the dumpling is completely sealed. If you want a very even edge, while the dumpling press is closed, scrape the excess pastry off (pictured) before opening the press.
- Lay finished dumplings on a baking sheet covered with baking paper and sprinkled with a little cornflour/starch - see below for freezing instructions.
- Heat a heavy-bottomed pan over medium heat until hot. Add a thin film of oil and when hot, add the dumplings. They should be in an even layer with a little space between each dumpling to allow for swelling.
- Cook until lightly browned on one side, then add about 200ml/just less than a cup of water to the pan and quickly cover with a lid. Reduce the heat to low and cook for about 10 minutes, until all or most of the water has been absorbed. If there is still water when you remove the lid, but the dumplings are ready, turn up the heat to boil off the water and recrisp the bottoms.
- Serve immediately with the dipping sauce.
More about "vegan potstickers with mushroom and tofu recipes"
HOMEMADE VEGETABLE POTSTICKERS OR DUMPLINGS (VEGAN …
Web Sep 26, 2019 Rehydrate the dried mushrooms by soaking them in hot water for at least 15 minutes. Using a food processor, quickly process …
From thefoodietakesflight.com
Ratings 7Calories 40 per servingCategory Appetizer, Main Course, Snack
From thefoodietakesflight.com
Ratings 7Calories 40 per servingCategory Appetizer, Main Course, Snack
- Add in 2 ¼ cups of all purpose flour and salt into a mixing bowl. Mix well. See my video below on how to roll out and wrap dumplings in 5 different ways!
- Rehydrate the dried mushrooms by soaking them in hot water for at least 15 minutes. Using a food processor, quickly process the carrots. Repeat this for the cabbage, mushrooms, and onions, and garlic.
VEGAN POTSTICKERS - CILANTRO AND CITRONELLA
Web Aug 1, 2019 Add the mushrooms and fry for a further 5 minutes or until soft and beginning to brown. Add the carrot, cabbage, green parts of the …
From cilantroandcitronella.com
Reviews 17Calories 42 per servingCategory Appetizer, Main Dish
From cilantroandcitronella.com
Reviews 17Calories 42 per servingCategory Appetizer, Main Dish
- Heat 1 tablespoon of oil in a large pan over medium-high heat. Add the chopped onion and white parts of the green onions and fry until softened. Add the garlic and ginger and fry until fragrant – about 2 minutes. Add the mushrooms and fry for a further 5 minutes or until soft and beginning to brown. Add the carrot, cabbage, green parts of the green onion, salt and pepper and fry, stirring, until the cabbage is soft but not limp – about 2 to 3 minutes. Remove from heat and stir thorough the sesame oil. Allow to cool on the counter or in the fridge.
- Once cool, assemble your potstickers. Place a small teaspoon of the filling in the centre of a wonton wrapper. Wet the edges of the wrapper with water. Fold the wrapper over the filling and pinch the edges together to seal. Place them upright on a plate, being careful not to let them touch or else they will stick together.
- Heat 1 tablespoon of oil over medium-high heat in a large pan. Add the potstickers and fry until browned on the bottom – 1 to 2 minutes. You may need to work in two batches if not all your potstickers fit in the pan. Add 1/4 cup of water, cover the pan and reduce heat to medium. Allow to steam until the tops are tender and the water has evaporated – about 2 to 3 minutes. Uncover the pan and flip the potstickers onto their sides to brown on each side (optional). Remove to a serving dish.
- In a bowl combine the soy sauce and rice vinegar to make a dipping sauce and serve alongside the potstickers.
VEGETABLE DUMPLINGS (VEGAN GYOZA / POTSTICKERS)
Web Jan 16, 2019 1 tbsp toasted sesame seeds 2 tbsp spring onions sliced Instructions *Note: I highly recommend watching the recipe video! Dumpling Wrappers Mix the flour and salt in a bowl. Add the water while stirring to …
From biancazapatka.com
From biancazapatka.com
STEAMED MUSHROOM DUMPLINGS (VEGAN POTSTICKERS)
Web Apr 1, 2021 Step 1: Prepare the mushroom filling. Finely chop the cabbage, mushrooms, ginger, and garlic. To save time, you can, alternatively, process the ingredients separately in a food processor until …
From alphafoodie.com
From alphafoodie.com
VEGAN POTSTICKERS WITH VEGETABLES AND TOFU - MADHU'S …
Web Aug 10, 2020 2- Remove the excess moisture from tofu by pressing it between the paper towel. 3- When the veggies get slightly soft, add crumbled tofu, soy sauce, black pepper, chili garlic sauce and salt. Cook …
From madhuseverydayindian.com
From madhuseverydayindian.com
VEGAN POTSTICKERS WITH SESAME CHILLI DIPPING SAUCE
Web Oct 25, 2022 How do you make vegan potstickers? 1. In a large pan heat your sesame oil on medium heat. Add your ginger and garlic and sauté, while stirring frequently to infuse your oil. After about 1-2 minutes add …
From foodbymaria.com
From foodbymaria.com
FREEZER-FRIENDLY RECIPE: SHIITAKE MUSHROOM & TOFU …
Web May 2, 2019 Heat 2 teaspoons of oil in a large skillet over medium-high heat. Add the diced shiitake mushrooms and sauté for about 5 minutes, until softened and turning golden brown. Add the cabbage and the …
From thekitchn.com
From thekitchn.com
VEGAN MUSHROOM TOFU STIR FRY - VEGAN FOOD & LIVING
Web Whisk the sauce together in a bowl. Add half of it to a frying pan and fry the veg and tofu for 10 minutes until golden. Stir in the rest of the dressing and serve on top of the rice with …
From veganfoodandliving.com
From veganfoodandliving.com
10 BEST VEGAN MUSHROOM TOFU RECIPES | YUMMLY
Web Dec 12, 2022 cooking greens, oyster mushrooms, red pepper flakes, firm tofu and 5 more Noodles with Tofu, Bok Choy and Hoisin Sauce QuickbiteChef garlic cloves, jalapeno, …
From yummly.com
From yummly.com
TOFU AND MUSHROOM DUMPLINGS RECIPE | KING ARTHUR BAKING
Web Add the tofu and cook, stirring occasionally, until pieces begin to turn golden brown, 4 to 5 minutes. In a small bowl, whisk together the scallions, soy sauce, water, sesame oil, …
From kingarthurbaking.com
From kingarthurbaking.com
MUSHROOM TOFU POTSTICKERS • STEAMY KITCHEN RECIPES GIVEAWAYS
Web Jun 24, 2013 When ready to cook, in a non-stick skillet, heat 1 tablespoon of oil over medium high heat. When the oil is hot, add potstickers in a single layer along the …
From steamykitchen.com
From steamykitchen.com
VEGAN MUSHROOM TOFU LETTUCE WRAPS - IT DOESN'T TASTE LIKE CHICKEN
Web Jul 15, 2020 For the Mushroom Tofu Filling: 1 tablespoon light oil (such as canola or vegetable) 1 yellow onion, chopped 1 inch fresh ginger, minced 3 cloves garlic, minced …
From itdoesnttastelikechicken.com
From itdoesnttastelikechicken.com
VEGAN MUSHROOM POTSTICKERS - DHERBS, INC.
Web May 26, 2022 Instructions. Combine the dried shiitakes and water in a small bowl and set aside to rehydrate mushrooms, about 5 minutes. Drain and chop. In a large bowl, …
From dherbs.com
From dherbs.com
VEGAN POTSTICKERS WITH MUSHROOM AND TOFU – CHAWTIME
Web May 17, 2019 These vegetarian potstickers are little dumplings similar to a traditional Japanese gyoza and Korean mandu Looking for an easy way to make Asian-style …
From chawtime.com
From chawtime.com
VEGAN CABBAGE ROLLS WITH TOFU CASHEW STUFFING – PLANT BASED RD
Web Feb 1, 2023 Repeat with remaining leaves and filling. Clear off the pan with the tofu, place over medium heat and add the remaining portion of oil to the pan to warm through. Once …
From plantbasedrdblog.com
From plantbasedrdblog.com
SILKY AND HEARTY: HETTY LUI MCKINNON’S RECIPE FOR VEGAN MAPO TOFU …
Web 12 hours ago Mapo eggplant. Serves 4. 2 large Chinese eggplants (about 400g), cut diagonally into 1.25cm thick rounds 1 tbsp cornflour Neutral-flavoured oil, for frying 4 …
From theguardian.com
From theguardian.com
VEGAN POTSTICKERS WITH MUSHROOM AND TOFU | RECIPE IN 2022
Web Apr 22, 2022 - These vegetarian and vegan potstickers are little crispy dumplings with mushrooms, Napa cabbage, and tofu. Enjoy this easy Asian appetizer.
From pinterest.com
From pinterest.com
VEGAN GYRO WITH TOFU - HER HIGHNESS, HUNGRY ME
Web Sauté the sliced mushrooms with some olive oil at medium-high for about 2-3 minutes or until golden brown. Then, add the chopped bell pepper as well as the tofu. Add the …
From hh-hm.com
From hh-hm.com
12 DELICIOUS VEGAN MUSHROOM RECIPES - VEGAN HEAVEN
Web Aug 30, 2021 1. Vegan Mushroom Stroganoff. This vegan mushroom stroganoff is super easy, decadent, incredibly creamy, and so easy to make! It makes such a great …
From veganheaven.org
From veganheaven.org
VEGAN "TOFURKEY" WITH MUSHROOM STUFFING AND GRAVY RECIPE
Web Oct 16, 2017 Set aside store-bought faux turkey roasts and place this stunner on your holiday table instead. The vegan loaf is packed with tons of flavor, thanks to miso …
From aazhar.us.to
From aazhar.us.to
VEGAN GOULASH WITH MUSHROOMS AND SMOKED TOFU - FORKFUL OF …
Web Add the mushrooms, and cook for 5 minutes more, until they start to release liquid. Then, add the smoked and sweet paprika, and the garlic powder. Give it a good stir, then add …
From forkfulofplants.com
From forkfulofplants.com
BEING VEGAN DOESN'T CHANGE YOUR EXPERIENCE OF BLACKNESS
Web 15 hours ago The BLK+Vegan creator dispels myths about veganism that exist both within the Black community and outside it. "Changing the way you eat will not change your …
From huffpost.com
From huffpost.com
THE BEST VEGAN SAUCE RECIPES | PICKLED PLUM
Web Eel Sauce – うなぎのタレ. Eel sauce (called unagi no tare) is a sweet, savory and umami loaded brown sauce made with soy sauce, mirin, sugar and sake. And while it’s typically …
From pickledplum.com
From pickledplum.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love