Veggie Dumplings
Loaded with veggies and steamed, these vegetarian dumplings or vegan potstickers taste better than their restaurant-made counterparts!
- Prep time
- 20 min
- Cook time
- 7 min
- Yield
- 50 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 5 oz cabbage (3 cups), shredded
- 3 oz carrot (1.5 cups), julienned
- 5 sprigs chives, chopped
- 4 oz shitake or king oyster mushroom (2 cups), chopped
- 2 tbsp soy sauce
- 1/4 tsp sesame oil, optional
- 1 tbsp creamy peanut butter
- 1/3 cup hot water
- 1/4 cup hoisin sauce
- 1/2 tsp lemon concentrate (or balsamic vinegar)
- 2 sprigs chives chopped
- 2 small Thai chilies chopped
- 50 gyoza wonton skins
Instructions
- 1
In a pan over medium-high heat, add a small amount of vegetable oil (around 2 to 3 tbsp).
- 2
Add the cabbage and carrot, then saute until the veggies are tender, approximately for 1 to 2 minutes.
- 3
Add mushroom and chives, saute for another 2 minutes.
- 4
Next, season with soy sauce. Before turning off the heat, add sesame oil (if desired).
- 5
Transfer the veggie mixture to a bowl and let it cool down to room temperature.
- 6
In a small mixing bowl, whisk together peanut butter and hot water until peanut butter melted completely.
- 7
Then add hoisin sauce and lemon concentrate (or balsamic vinegar).
- 8
Whisk until everything is combined. Set aside.
- 9
Work with one piece of gyoza at a time. Use a damp paper towel or plastic wrap to cover the remaining gyoza to prevent them from drying out.
- 10
Dip your fingers in water or use a pastry brush to moisten the edges of gyoza.
- 11
Place a small amount of the filling in the middle of the gyoza (around 1 to 2 tsp).
- 12
You can simply fold the dumplings in half, and press the edges together or proceed with the more advanced technique below.
- 13
Put the gyoza on one hand, use your fingers (thumb and index) from the other hand to pinch one corner's edge together.
- 14
Pleating the side facing toward you toward the sealed edge. Continue pleating and pinch it next to the previous one. Remember to only pleat in 1 direction.
- 15
Continue to pleat until you reach the other end of the dumplings then use your fingers to tightly seal it completely.
- 16
You might need more water if necessary, just remember to use a small amount at a time to prevent the gyoza skin from breaking. It'll take some time for you to get used to this folding technique. The more you fold, the better you will get.
- 17
Set up a steamer, line the steamer with parchment paper if needed.
- 18
Arrange dumplings about 2 inches apart from each other.
- 19
Use a spray bottle to lightly mist the dumplings outer part or use a pastry brush and lightly brush each dumpling with water before steaming.
- 20
It should take 5 to 7 minutes to steam.
- 21
Serve immediately with peanut butter sauce on the side. Garnish with chopped chives and Thai chilies if needed.