Pan-fried vegetarian dumplings / potstickers (素煎饺)
Delectable on the palate and pleasing on the eyes, pan-fried vegetarian dumplings are filled with vegetables and resemble vegetables.
- Prep time
- 40 min
- Cook time
- 10 min
- Yield
- 40 servings
- Difficulty
- HARD
Ingredients
- 150 g spinach (5oz)
- 300 g all-purpose flour (2 1/3 cups, plus extra for dusting)
- 200 g Pak Choi (or Chinese cabbage)
- 60 g carrot
- 5 dried Shiitake mushroom (pre-soaked (see note 1))
- 30 g dried mung bean vermicelli noodles (pre-soaked)
- 1 egg
- 1 stalk spring onion (finely chopped)
- 1/2 tsp minced ginger
- 1 pinch ground Sichuan pepper
- 1 tbsp cooking oil
- 1 tsp salt
- Cooking oil (for frying)
Instructions
- 1
Briefly blanch spinach then transfer to a food processor to puree.
- 2
Use a fine sieve to extract approximately 75 ml / 5 tablespoons of spinach juice (add anlittle water if necessary). Set the spinach puree aside for the filling.
- 3
Divide the flour into two equal portions. Add about 75 ml / 5 tablespoons of water to one portion of flour then knead to a white dough.
- 4
Add the spinach juice to the other portion of flour to form a green dough.
- 5
Leave to rest for at least 30 minutes (see note 2).
- 6
Mince Pak Choi (Bok choy), carrot, Shiitake mushroom and mung bean vermicelli noodles (chop with a knife or use a food processor).
- 7
Squeeze out the excess water from the vegetables with your hands.
- 8
Stir in the spinach puree and egg.
- 9
Place spring onion, ginger and ground Sichuan pepper on top of the mixture. Heat up the oil then pour it over the herbs and spice.
- 10
Finally, add salt and mix(see note 3).
- 11
Roll the white dough into two ropes.
- 12
Flatten the green dough into two rectangle pieces (same length as the ropes) then wrap the white dough all round and seal well.
- 13
Cut into about 40 equal sections. Press each piece into a small disc with the palm of your hand.
- 14
Use a rolling pin to flatten it into a thin disc. Dust with flour if the dough sticks (Please refer to the video in the post).
- 15
Place a spoonful of filling in the middle of a wrapper.
- 16
Fold the wrapper, then seal it. You may do it any way you like. Make sure there is no leakage if you plan to boil (instead of frying) the dumplings.
- 17
Coat a frying pan with oil and heat up over high heat. Place in the dumplings.
- 18
When the bottom part becomes golden brown, pour in water (enough to cover 1/3 of the dumplings) then cover with a lid.
- 19
Uncover when the water evaporates completely. Serve warm with a dipping sauce of your choice.