Vegan Potstickers with Mushrooms
a super yummy and running vegan potstickers with mushrooms
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 30 dumpling wrappers ( , homemade or store bought)
- 4 fresh shiitake mushrooms (, finely and evenly diced )
- 1 small king oyster mushroom (, finely and evenly diced)
- 1 clove garlic ( , finely chopped)
- 1 tsp. chopped ginger
- 1 tbsp. chopped scallion white
- 1 tbsp. vegetable cooking oil
- 1 tbsp. light soy sauce
- 1/2 tbsp. sesame oil
- 1/4 tsp. five spice powder
- 1 tbsp. cornstarch + 1.5 tbsp. water
- oil for frying
- 1 tbsp. light soy sauce
- 1 tsp. oyster sauce ( , can be skipped if hard to find)
- 1/2 tbsp. sesame oil
- 1/4 tsp. salt
- 1 tbsp. chili oil
- 1/2 tbsp. chopped green onion
Instructions
- 1
Cut mushrooms into small dices and then finely chop garlic, ginger and scallion. Mix 1 tablespoon of cornstarch with 1.5 tablespoon of water. Set aside.
- 2
Heat oil in wok, fry garlic, ginger and scallion until aromatic. Then place the mushroom dices in. Fry for 2 minutes until the mushrooms are softened, add five spice powder, salt, light soy sauce and sesame oil. Simmer for another 2 minutes. Stir the starch water in advance and place in it. Mix well. Heat until the sauce is slightly thickened.
- 3
Wrap well. I use homemade dumpling wrappers, you can use store bought ones or make it at home. By the way, if you need help about how to wrap dumplings, check here.
- 4
Place in a non-stick pan, add some oil and fry until one side becomes crispy, sprinkle some water (just a small amount because the filling is already cooked), then fry the dumplings until crispy and hardened once again.
- 5
Serve with dipping sauce.