VEGAN POTSTICKERS

Ingredients:

• 25 vegan wonton wrappers (see recipe below)

• 2 tablespoons oil, divided

• Half an onion, chopped

• 2 cloves of garlic, minced

• 1 tablespoons minced ginger

• 3/4 cup chopped mushrooms (Asian mix or oyster or shiitake or white button)

• 1 carrot, grated

• 1 cup shredded cabbage

• 1/2 cup chopped green onions

• Salt and pepper to taste

• 1 teaspoon sesame oil

• Water for steaming

• 1/4 cup soy sauce

• 2 tablespoons rice vinegar

Wonton Wrappers:

Makes about 25 wonton wrappers

• 1 1/2 cups flour

• 1/2 cup just boiled water

• Cornstarch, for dusting

1. Put the flour in a bowl and slowly pour in the water while stirring. When the dough comes together, press it into a ball with your hands. Turn it out onto your work surface and knead for about 2 minutes until a soft ball is formed. Cover the dough with plastic wrap or put it into a ziplock bag. Let rest for 30 minutes.

2. Cut a manageable piece off the dough and cover the remaining dough to prevent it from drying out. Roll out your piece of dough either using a pasta maker or rolling pin until it’s about 1/8 in in thickness. If you use a pasta maker, it’s helpful to dust each side of the dough with cornstarch after the first rolling to prevent it from sticking.

3. You can now cut it into squares or circles. For squares, use a sharp knife or pizza cutter to cut squares 3 – 4 inches wide. For circles, use the rim of a cup 3 – 4 inches in diameter. Any excess dough can be rolled out again. Dust both sides of the wonton wrappers well with cornstarch to prevent sticking and stack them up into a pile.

4. Continue like this with the remaining dough. You can use your wonton wrappers immediately or store them in a container in the fridge until ready to use.

Instructions:

1. 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.

2. Once cool, assemble your potstickers. Place a small teaspoon of the filling in the center 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.

3. 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.

4. In a bowl combine the soy sauce and rice vinegar to make a dipping sauce and serve alongside the potstickers.

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