Easy Vegan Potstickers

Easy vegan potstickers! I have been wanting to play with this recipe for a while after seeing my feed flooded with these! They turned out so delicious and I was surprised of how easy it was to make! This is the perfect party food and you can get creative with the fillings using what ever you have in the fridge! ( Perfect for those veggies that are about to go off, just chop and throw them in a pan with some ginger and soy sauce and you are ready to get wrapping!)

You must probably be asking what is the difference from a dumpling, gyozas and potstickers? Well dumplings AKA potstickers are basically the same thing, they originated in China and they are made of wheat flour dough wrappers and filled with meat/vegetables and they can be boiled, steamed or pan fired. The reason they are also called pot stickers because when they are fried they tend to stick to the pan there fore their name pot stickers! Gyozas were originated in Japan on the other hand and is a much more recent innovation. They are wrapped in a thinner dough wrap and the fillings are more finely chopped, they are also most commonly pan fried to create a crispy texture that enhances the flavours.

Im calling this recipe potstickers as I steamed them and then pan fried them to get that crispy and sticky crust. This recipe is very simple and it only requires a bit of practice to nail your folding techniques! I found it easier to fold them as the famous money bags and they turned out so delicious! So if you are making a tons of this and are not so secure about your folding abilities I recommend you stick to this money bag shape to make your potstickers!

This recipe is:

• Gluten free

• Plan based

• Quick

• Easy

• Perfect as a party food!

Easy Vegan Potstickers

Serves: 8-10

Prep Time: 35 min

Cooking Time: 15 min

Ingredients

Wrapper Dough:

• 1 Cup Gluten Free flour

• 1/2 tsp salt

• 1/3 Cup water

* Extra flour for dusting when rolling.

Filling:

• 1 garlic clove

• 1 portobello mushroom cap1 green bell pepper

• 1 Tbsp minced ginger

• 1 Tbsp Light Soy sauce or coconut aminos

• Pinch of salt

• 1-2 Tbsp Sesame seed oil, to cook.

• 1 Tbsp Sesame seeds

Sauce:

• 1/4 Cup Light soy sauce

• 2 Tbsp maple syrup

• 2 Tbsp rice vinegar

• 1 Tbsp Gochujang or red chili paste ( Local Asian Stores)

• 1 tsp sesame Seeds

• 1 Tbsp Sesame seed oil

*Add all ingredients into a bowl and whisk until well combined.

Method

1. Combine flour and salt in a bowl, add water and combine. Transfer to a flat surface and knead for 3-5 min. cover the dough in cling film and let set in the fridge for 25 min.

2. While the dough sets finely chop your filling ingredients and prepare your dipping sauce. Bring a skillet to medium heat, add 1 tbsp of sesame seed oil, and garlic and ginger and cook for 1 min. Add your chopped veggies and soy sauce and combine. Lower heat to simmer cover your skillet and cook for 8-10 min stirring frequently until veggies are tender. Transfer mixture to a bowl.

3. When your dough has finished setting in the fridge remove and transfer to a working surface. Sprinkle flour on the surface to prevent dough to stick.

4. Divide dough into two ( for an easier folding) and with a roller roll dough into a thin and even layer. Using a cookie cutter or a glass cut circles, remove the extra dough roll into a ball and repeat. Dust wrapper with cornstarch or flour to prevent them sticking to each other.

5. Once you have all your wrappers done add about 1 tbsp veggie mixture into the centre of the wrapper, brush edges with water and fold edges to the centre creating a "bag" gently press folding to ensure they are sealed.

6. Transfer "bags" to a steamer and steam for 8 min then transfer to a skillet add the remaining sesame seed oil and fry fro 3-5 min until the bottom of your bags are brown and crispy. ( I like frying them on the sides tool for that extra crispy crust).

7. Transfer to a serving dish sprinkle sesame seeds, spring onions and dip into your sauce! Enjoy

* If you don't have a steamer fry bags in a skillet with sesame seed oil over medium heat for 3-5 min. Add 1/4 cup of water and cover skillet with a lead and steam over medium heat for 8 min until the water has evaporated.