VEGAN POTSTICKERS WITH CABBAGE FILLING
Makes 30 potstickers (for 2 or 3 people):
For the dumpling dough:
All purpose flour
For the filling:
a small clove
Grated fresh ginger
4 gr or more
Dry shiitake mushrooms
For the sauce:
Rice vinegar (I used balsamic to "italianize" it)
Half a tablespoon
To make the dough:
You can make it by hand or with a stand mixer.
As usual I use my bread machine with the 'kneading' setting on.
Add the flour to the bowl and activate the machine. Then pour the hot water and let knead for about 10/15 minutes until the dough is smooth.
Now let it chill for 30 minutes into the fridge.
In the meantime, let's prepare the filling:
Soak your shiitake mushrooms in warm water.
Mince your spring onion, carrot and garlic and stir fry them into a pan with a tablespoon of oil, at medium heat.
Add the shredded cabbage and let cook for a couple of minutes. Cover with a lid.
Strain the shiitake mushrooms and chop them.
Add grated ginger, soy sauce, fresh or dry chives to taste and shiitakes. Stir and let cook - covered - for about 10 minutes or until the cabbage is soft.
Set aside and let cool down.
Let's make the dumplings:
Dust your counter top with cornstarch.
Divide the dough into 30 little balls and roll out each ball into a disc.
Wrap about one teaspoon of filling then seal the dumpling. It's harder to explain it so please
check out the video I linked in the post (read the FAQs)
Repeat with each piece of dough.
To cook the potstickers:
In a pan, heat a couple of tablespoons of oil then place your potstickers and fry for a couple of minutes or until the bottom is golden brown (at medium heat)
Add enough water to cover the bottom of the pan, close the lid and steam until the water has evaporated.
Open and let cook for another couple of minutes or until crispy (taste one)
For the dipping sauce:
Combine all the wet ingredients then add the sesame seeds.
© Roberta Dall'Alba - Healthy Little Cravings