Vegetarian Pot Stickers with Dipping Sauce | 素菜煎饺

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By Cooking With Shan Shan

Vegetarian Pot Stickers with Dipping Sauce | 素菜煎饺

Name: Vegetarian Pot Stickers with Dipping Sauce | 素菜煎饺
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Asian, Chinese
Ingredients: 16-oz package of round Dumpling Wrappers; 2tbs Olive oil; 7 dried shiitake mushrooms soaked in water for at least 1 hour; 8oz Baked Tofu (Baked Soy Bean Cake) or firm tofu; 350g Chopped Napa Cabbage; 2 garlic cloves - save a little for the dipping sauce; 1 tsp of sugar; ½ tsp of fresh grated ginger; 1.5 tbsp light soy sauce; 1 tsp Shaoxing wine or rice cooking wine; 1/4tsp white pepper; 1/2 tsp Kosher salt; 2 chopped scallions (save a little for the dipping sauce and garnishing); A pinch of black sesame seeds(for garnishing); ¼ tsp of dark Chinese rice vinegar; 2 tsp of light soy sauce; A pinch of chopped scallion; A pinch of chopped garlic; 2 drops of sesame oil (optional); 2tbs Sichuan chili oil or red pepper flakes (optional for spicy lovers)

5 steps

Prep:20minCook:10min

Note: You can freeze these on a plate for 15-20 minutes. Then add them into a container and keep in the freezer to eat later in the week. Freezing them on the plate first helps them not stick together in the container.

Updated at: Mon, 11 Mar 2024 15:27:37 GMT

Ingredients

5 servings

16 ozdumpling wrappers

package, round

2 Tbsolive oil

Filling

7dried shiitake mushrooms

soaked in water for at least 1 hour

8 ozTofu

Baked, Baked Soy Bean Cake, or firm tofu

350gNapa Cabbage

Chopped

2garlic cloves

save a little for the dipping sauce

1 tspsugar

½ tspginger

fresh grated

1 ½ Tbsplight soy sauce

1 tspShaoxing wine

or rice cooking wine

¼ tspwhite pepper

½ tspkosher salt

2scallions

chopped, save a little for the dipping sauce and garnishing

black sesame seeds

for garnishing

Dipping Sauce

¼ tspdark Chinese rice vinegar

2 tsplight soy sauce

2 dropssesame oil

optional

2 TbsSichuan chili oil

or red pepper flakes, optional for spicy lovers

Instructions

Step 1

Discard the stems from the mushroom. Cut into small pieces. Unwrap the tofu and drain any excess liquid. Cut into similar small pieces. Wash and chop napa cabbage into small pieces. Chop garlic.

Step 2

In a mixing bowl, add scallions, garlic, shiitake mushrooms, napa cabbage, and tofu. Grate fresh ginger over the filling. Mix in soy sauce, sugar, and Shaoxing wine. Season with salt and white pepper. Set aside.

Step 3

Take one dumpling wrapper. Put one tablespoon of the filling in the middle of the wrapper. Dip your fingers in the bowl of water and wet half of the sides. Fold the dumpling in half and only pinch the top middle part closed. You should now have two loops on either side. Take half and push up to your pinched middle and fold one side towards the middle-pinched area. Repeat on that side once more. Repeat the last two steps on the other side and put on a plate. Repeat until you have the amount of dumplings you would like to eat or freeze.

Step 4

Heat up a large sauté pan and add 2 tbsp of olive oil. Place dumplings about ½ inch apart in the pan. I like to put them in a circle. After 2 minutes once the bottom turns golden brown, add 1/2 cup of water and cover with lid. Simmer for about 5 minutes or until water has almost evaporated. Uncover and continue to cook until the bottom is crispier (add another tablespoon of oil if needed). With your spatula, scoop up the dumplings and place them on a plate. Garnish with black sesame seeds(optional), scallions and serve with dipping sauce.