It's never polite to choose favorites so let's just say that dumplings are almost always on our top list of things to snack on and these potstickers are a perfect example of why these bite-sized morsels are so darn good. The thin dough is stuffed with a savory blend of marinated mushrooms and herbs and then fried and steamed to plump perfection.
‘Not Pork’ Mushroom Potstickers [Vegan, Gluten-Free]
What Ingredients Do You Need To Make ‘Not Pork’ Mushroom Potstickers [Vegan, Gluten-Free]
For the Dough:
- 2 cups of flour (gluten-free if needed)
- 1 cup plus 2 tablespoons of boiling hot water
- A pinch of salt
For the Filling:
- 3 cups finely minced Shiitake mushrooms
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce or tamari
- 2 tablespoons sesame oil
- 1/2 tablespoon maple syrup
- 1/4 cup of water
- 1 tablespoon of cornstarch
- 1 handful of spinach leaves
- 1 clove of garlic
- 1 tablespoon of minced ginger
- 2 spring onions
- 1 teaspoon salt
- A generous pinch of freshly ground pepper
For the Sauce:
- 1 tablespoon minced ginger
- 1 tablespoon maple syrup
- 1 tablespoon sesame oil
- 1/2 tablespoon rice vinegar
- 1/2 tablespoon soy sauce or tamari
- 1 teaspoon Aleppo pepper flakes
How To Make ‘Not Pork’ Mushroom Potstickers [Vegan, Gluten-Free]
- Start by making the dough. Mix all of the ingredients together in a bowl and stir them using chopsticks or a spoon until everything is well combined and the dough has cooled down a little.
- Then start kneading it for 10 minutes until the dough becomes soft. Place it into a bowl, cover it, and let it rest for 20 minutes. Meanwhile, make the filling. Make sure the mushrooms, ginger, garlic, spring onions, and spinach are all finely minced.
- Add everything into a large bowl together with the remaining ingredients and mix it all well.
- Once the dough has rested, form it into 32 equally sized balls. Using a small rolling pin or your hands flatten them into small discs about the size of your palm.
- Now, it's time to shape the dumplings. This one is a little tricky but you will get the hang of it pretty quickly. Place a small amount of filling in the center of the dough, then seal it inside and press down on the edges.
- Once you have shaped all of your dumplings heat up about a tablespoon of coconut oil on medium heat in a large frying pan with a lid.
- Add half of the dumplings into the pan and fry for 2-3 minutes until the bottoms are golden brown.
- Once the bottoms are brown add 1/2 cup of lukewarm water, add to the pan, and cover. Now let the dumplings steam cook for 8 minutes.
- Repeat the process with the second half of the dumplings.
- While the dumplings are cooking make the dipping sauce by simply adding all of the ingredients into a small bowl.
Total Calories: 1544 | Total Carbs: 250 g | Total Fat: 46 g | Total Protein: 35 g | Total Sodium: 4220 g | Total Sugar: 43 g Per Serving: Calories: 48 | Carbs: 8 g | Fat: 1 g | Protein: 1 g | Sodium: 132 mg | Sugar: 1 gNote: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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