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‘Not Pork’ Mushroom Potstickers [Vegan, Gluten-Free]

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It's never polite to choose favorites so let's just say that dumplings are almost always on our tops 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 herb and then fried and steamed to plump perfection.

'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 corn starch
  • 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


  1. 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.
  2. 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, the ginger, garlic, spring onions, and the spinach are all finely minced.
  3. Add everything into a large bowl together with the remaining ingredients and mix it all well.
  4. 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.
  5. 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.
  6. 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.
  7. Add half of the dumplings into the pan and fry for 2-3 minutes until the bottoms are golden brown.
  8. 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.
  9. 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.





Innovative plant-based desserts and meals that are deceptively easy to make. Melina is a former Fashion Stylist turned Food Stylist, Photographer, and Recipe Developer. For her blog "About That Food," she creates healthy and delicious cruelty-free recipes. Her aim is to make vegan cooking accessible and relatable to everyone, as well as help people get started on a vegan lifestyle.



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