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5 from 2 votes

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
Prep Time1 hr
Cook Time30 mins
Total Time1 hr 30 mins
Course: Appetizer, Main Course, Snack
Cuisine: Asian, Chinese
Keyword: dumplings, potstickers
Servings: 3 people
Author: woonheng

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.
    Crispy Bottom Vegan Potsticker Ingredients
  • 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