Crispy Bottom Vegan Potstickers
Easy vegan potstickers with homemade dumpling wrappers. These dumplings have a juicy filing with an amazing crispy crunch on the outside. This recipe yields 20-24 dumplings
Servings: 3 people
Ingredients
Wrapper
- 240 gram all-purpose (plain) flour
- 125 ml ( ½ cup) hot water
Filling
- 14 oz (397g) firm tofu drained and pressed
- 4 cups (125g) fresh spinach leaves
- ¾ cups (75g) shredded cabbage
- 1 small carrot finely chopped
- 2 teaspoons toasted sesame oil
- 1 teaspoon salt
- a few shakes of white pepper
- a handful of chopped cilantro
Instructions
Wrapper
- To make the dumpling wrapper, place flour in a bowl and make a well in the middle.
- Slowly pour in the hot water. Using a spatula or a pair of chopsticks, stir to mix the flour until you get a lumpy well-mixed or shaggy dough (if there are dry spots of flour in the bowl, add more water, 1 tablespoon at a time).
- Transfer flour onto a cleaned surface and knead into a rough dough.
- Cover with a damp towel and let it rest for about 5 mins.
- Then, knead the dough until a smooth top forms, about 10-12mins. Leave the dough to rest for about 30mins.
Filling
- Bring a pot of water to boil and season with ½ teaspoon of salt and a drizzle of oil.
- Blanch spinach and cabbage for 45secs. Remove and quickly rinse them with cold water. Squeeze out all the liquid and give it a rough chop.
- Mash pressed tofu and place it into a cheesecloth bag. Wring out as much liquid as possible.
- Place chopped spinach, cabbage and tofu in a mixing bowl along with chopped scallions, carrots and season with toasted sesame oil, salt, and white pepper.
- Divide mixture into 24 equal portions and form them into balls.
Assembling
- When the dough is ready, dust surface with flour.
- Roll the dough it into a log and divide them into 20-24 rounds.
- Take one dough and flatten it with your palm. Using a roller, roll dough into a disk-like wrapper.
- Place a filing ball in the middle and pleat to seal.
To cook the dumplings - Potstickers style
- Preheat a non-stick pan with 3 teaspoons oil (adjust based on the size of the pan)
- Place the dumplings in, slightly apart in one layer. Cook over medium heat until the bottom turns golden brown
- Slowly, add in 1 cup [250g] of hot water and cover the pan with a lid (preferably glass lid). Be sure the water covers at least ⅓ of the dumpling's height.
- Then, turn heat to low-medium and cook dumplings until all water has been absorbed, about 8-10 mins.
Serving
- Serve as-is with no sauce OR
- Serve with chili oil in soy sauce OR
- Serve with sliced ginger in Chenkiang (black) vinegar
Notes
*To measure flour in cups, I used the spoon and level method. Spoon flour into a standard measuring cup, then level the top with a knife without packing the flour, which I had about ~63g in 1/2 cup.
*To serve with chili oil, feel free to use my Easy 5-ingredient chili oil recipe