Vegan potsticker dumplings with shiitake, napa cabbage and gai lan, with soy-vinegar dipping sauce
Yeung Man Cooking · ♥ 12.7K likes · 265.6K views · 6 min video
Read about napa cabbage in the BrightCulinary Book
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Ingredients
Method
Techniques
- 2 tbsp garlic
- ¾ cup shiitake mushrooms
- 1 cup napa cabbage
- ½ cup Chinese broccoli or gai lan
- 1 tbsp fresh green onions
In a bowl, season the flour with salt, add the hot water and mix to combine. Knead a few minutes.
- 1 cup flour
- salt
Roll the dough into a log, cut into two portions and roll a little further. Divide into roughly one-inch pieces.
Flatten each piece, using flour to prevent sticking, and roll thin with a rolling pin.
Rolling the wrappers thin
- flour
In another mixing bowl, combine garlic, shiitake mushrooms, napa cabbage and the stems of the Chinese broccoli. Mix.
- water
Fill each wrapper with one and a half to two tablespoons of filling. Wet one half of the edge with water, close tightly and crimp, working along in small steps. Keep the dumplings from touching so they do not stick.
The vegetable filling
- olive oil
Heat a saute pan on medium-high with olive oil. Add the dumplings and sear about 30 seconds, moving them slightly so they do not stick.
- 1 cup water
- 1 tbsp vinegar
- 2 tbsp soy sauce
- 1 tsp sesame oil
- ½ tbsp grated ginger
For the dipping sauce, combine vinegar, soy sauce, sesame oil, grated ginger and green onions; add a little black sesame seed.