Homemade Vegetable Potstickers or Dumplings (Vegan Recipe)

Potstickers are dumplings cooked in a certain way–they’re pan-fried to create beautiful crisp crust before being left to cook/steam after this crust is achieved!

subheading: Dough:

2 ¼ cups all-purpose flour (310 g)

¾ cup + 1 tbsp warm water

¾ tsp salt

Corn starch for storing wrappers

subheading: Filling:

8.5 oz extra firm tofu

15 pieces dried shiitake mushrooms (makes 1 ¼ cup minced rehydrated) or fresh mushrooms

1 lb head raw cabbage , makes 2 ½ cup minced (from 1 small)

2 small carrots , makes 2 ½ cup minced (200g total)

1 small onion diced

3 cloves garlic minced

2 tsp salt or to taste

1 tbsp toasted sesame oil

2 ½ tbsp cornstarch

subheading: For cooking:

1 cup water divided into ¼ cup water for each batch*

4 tbsp neutral oil divided into 1 tbsp for each batch*

subheading: Dipping sauce:

3 tbsp soy sauce

½ tbsp rice vinegar or distilled white vinegar

½ tbsp sugar

1 tsp chili garlic sauce , adjust according to desired spice

1 tsp roasted sesame seeds

Directions at thefoodietakesflight.com

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