RCI-VG.004.1505.001
Vegetarian Pot Stickers
Dip these in bowls of soy sauce, rice vinegar, hot chili pepper oil, and fermented black bean sauce. Makes about 20 pot stickers.
Prep35 min
Cook35 min
Total70 min
Servings4
Difficultyadvanced
Ingredients
- Chinese dried black (shiitake) mushrooms4 unitsoaked in hot water
- spinach leaves1 cupchopped
- napa cabbage½ cupchopped
- ½ cup
- daikon or fresh or canned water chestnuts1 unitchopped
- pressed bean curd or tofu - chopped (proven optional or easily reduced)½ cup
- green onion1 tbspminced
- fresh ginger1 tbspminced
- 2 tbsp
- 1 tbsp
- 1 tbsp
- ½ tbsp
- 1 pinch
- pot sticker wrappers1 lbsor homemade sheet pasta
- 2 tbsp
- 2 cup
Method
1
Soak the dried shiitake mushrooms in hot water for 15 minutes until softened, then squeeze dry and chop finely.
2
Combine the chopped mushrooms, spinach, napa cabbage, bamboo shoots, water chestnuts, bean curd, green onion, and ginger in a large bowl.
3
Add soy sauce, rice wine, cornstarch, sesame oil, and white pepper to the vegetable mixture and stir until evenly combined.
4
Fill each pot sticker wrapper with 1 teaspoon of filling, wet the edge with water, and fold into a crescent or purse shape, pressing firmly to seal.
5
Heat vegetable oil in a large skillet over medium-high heat until shimmering.
2 minutes
6
Place pot stickers seam-side up in the skillet, fitting as many as possible in a single layer without crowding.
3 minutes
7
Pour vegetable stock carefully around the pot stickers, cover the skillet with a lid, and steam until the liquid is mostly absorbed and the bottoms are golden brown.
8 minutes
8
Uncover the skillet and continue cooking for 1-2 minutes until any remaining liquid evaporates and the bottoms are crispy and caramelized.
2 minutes
9
Transfer the pot stickers to a serving platter with the crispy bottoms facing up and serve immediately.