Today I am going to go back to my favorite cuisine. I made something similar some time ago, and I wanted to improve that recipe. And these vegan mushroom potstickers are even better than the last version.
I used to say that I suck at pleating, but after making this dish twice, I think I improved a lot. It is really super easy. And not only the pleating, the entire recipe. You only need two ingredients for the wrappers and a few veggies. And you probably have those two at home right now.
These mushroom potstickers are crispy at the bottom and soft and juicy on the inside. They are fried and steamed in a pan, so you will not need a steamer to make them. Even if you are not into Asian cuisine, I have still to meet someone who doesn’t like these.
In any case, these potstickers are a real treat, and anyone can make them. I know I said that I am going to make more Turkish and Bosnian dishes these days, but I missed these a lot, and I had to share this version with you.
Some health benefits
This is obviously not the healthiest meal out there, but there are some healthy ingredients in these buns (literally) that you don’t want to miss out on.
Ever since I was a kid I was told that mushrooms were the”meat” among the plants, since they are a good source of protein. When I first went vegan, I did not have a lot of ideas on how to get some protein in my system, so they were my go to vegetable. Later I learned I had a lot of other options of course, but there are even more benefits that you can get from eating mushrooms.
The fiber, potassium, and vitamin C in mushrooms may contribute to cardiovascular health. They also contain a good portion of vitamin D, which is a bit hard to come by if you don’t eat animal products.
And as most of you probably know, ginger is one of the very few superfoods actually worthy of that term. If not for nothing, these are some pretty good reasons to start incorporating these veggies into your diet. Especially if you are vegan.
A piece of advice
As I already mentioned, these wrappers do not require a lot of ingredients. You only need all purpose flour and hot water, that’s it.
The important thing here is to gradually pour the water into the flour and gently combine them. Also, keep the dough covered with a kitchen towel so it does not dry out. Roll the dough pieces out very thinly with a rolling pin, otherwise it may turn out to be a bit tough.
There are always tutorials that are really helpful for pleating. I will leave the link to one of them right – here.
You can steam these in a non-stick pan. Fry them for a few minutes on a little bit of oil. When they get golden-brown at the bottom, add hot water to the pan and close with a lid. Check from time to time if the water has evaporated.
- For the wrappers:
240 g of all purpose flour
125 ml of hot water
- For the filling:
8 – 9 mushrooms
2 tsp of thinly sliced ginger
3 cloves of finely chopped garlic
- For the sauce:
2 tbsp of soy sauce
2 tbsp of wok sauce
1 tsp of sugar
1 tsp of grated ginger
a splash of sesame oil
- Mix all the sauce ingredients together. Grate the mushrooms and cabbage.
- Sautee sliced ginger, garlic and mushrooms over medium heat. Add cabbage and sauce and cook for a few minutes. Add the scallions and cook for 1 minute, put everything in a larger bowl and mix well.Set aside.
- Put the flour in a large bowl. Make a well in the middle of the flour and slowly pour the hot water inside. Take a spoon and slowly combine flour and water. Mix everything together and knead into a dough with your hands. Cover the rough dough with a towel and let it sit for 5 minutes. Knead the dough again on a floured surface for about 10 minutes (until it’s smooth). Cover it again and let it sit for 20 minutes.
- Take the dough and roll it into 2 logs. Chop it into smaller pieces and cover again with a towel. Take a piece and roll it very thinly on a floured surface with a rolling pin. It is supposed to be rolled in a circle shape, so you can also use a glass to shape it.
- Fold the dough piece in half, pinch it on the edges and put some filling in. Then continue to pleat the potsticker. I will leave a useful pleating tutorial link right here.
- Heat 3 teaspoons of oil on a non-stick pan. Put the vegan potstickers in (place them a little bit appart) and fry them on medium heat for a few minutes, only until they become golden-brown on the bottom. Then pour 120 ml of hot water in the pan, and cover it with a lid. Reduce the heat to low and cook them until all the water has evaporated from the pan.
- Serve them with some chili oil, chopped scallions and/or wok sauce.
If you liked this recipe, make sure you check out my other recipes like:
Feel free to tell me what you think about this in the comments below, or send me the pictures of your own vegan mushroom potstickers. If you did something differently, I would also like to hear that, I’d love to see the things you come up with.
P.S. for more recipes like this and a bunch of other stuff, follow me on instagram, @margo_drobi.
Also, I recently started a Patreon page, where you can subscribe and help me create more/better content. In return, you will get an exclusive piece of content (recipe) each month. My plan is to increase the amount of that content if I gain a few subscribers. If you are interested and you want to find out more, I will leave the link to my Patreon right – here.