Vegan Pot Stickers

Home made vegan pot stickers

Home Made Vegan Pot Stickers (Gyoza)

A great resource for your own home made vegan pot stickers (gyoza) , the simplicity of this delicious recipe will charm the socks off you. It requires a bit of hand-work, and commitment through the process, but let me stress to you, the work is well worth it. I welcome the opportunity for an “ah-ha” moment to appear in my life. I find there’s always a valuable lesson to be learned during these moments. As usual, I was walking around with my blinders on, stupidly and neurotically pursuing the grocery store isles for dumpling wrappers for years while living in Switzerland. Here in our country, you wont easily find a pack of pre-made dumpling wrappers in the grocery store. Other than an Asian market-I have no chance at my regular village market. So, I’ve been whining about the fact that I just can’t find the wrappers anywhere. Then one day, I thought…I wonder if I could make these myself!? Hell yes, I can make these. I scoured around the internet comparing a few recipes, taking a bit from one recipe and adding it to the other, but I couldn’t have been more thrilled with the outcome of my first batch of vegan pot stickers!

Gyoza or pot sticker?

We all know and love pot stickers. Gyoza, which is the thinner, smaller version the Japanese stole from the Chinese, my recipe tends to lean more Chinese. There are a few ways to cook the pot sticker. You can steam them, bake them, deep fry them, or the “fry-steam” method. Quite simply, I did the fry-steam method in reverse due to ignorance. However, I will try the fry-steam method upon my next batch to see if there is a difference. My pot stickers were just as delicious as they looked. They were nice and crispy, with the consistency of dough I was expecting.

For my vegan -based filling, it was simple: my standard spring roll filling will do. A mixture combining cabbage, mung beans, carrots, mushrooms, onions and garlic sauteed to perfection. This filling is what I call my universal filling and as I mentioned, it’s perfect for the spring roll, and the pot sticker. In addition, it generates the base for my dipping sauce, so that’s another feather for this recipe.

For the sauce…

For a sauce, you can certainly choose several options, but I love the simplicity of diced spring onions (with all the green), mixed together with soy sauce, the drippings from the filling (post saute) and fresh pressed garlic. Dip your very own hand made pot sticker in the flavorful sauce and enjoy every bite of your very fine, vegan creation!

Home Made Vegan Pot Stickers (Gyoza)

A delicious, memorable recipe that was so simple to make. You and your guests will simply love every bite of these home made vegan pot stickers!
Course Appetizer, Main Course, Part of dish, Side Dish, Snack
Cuisine Chinese, Japanese
Keyword Dip, Homemade, Sauce, Savory, vegan
Prep Time 30 minutes
Cook Time 12 minutes
Rising Time 30 minutes
Total Time 1 hour 12 minutes
Servings 25 pot stickers

Ingredients

For the dumpling dough:

  • 240 grams flour
  • 1/2 tsp salt
  • 1 1/2 DL water hot

For the filling:

  • 1 head cabbage sliced thin
  • 1 large onion diced or sliced thin
  • 2-4 cloves garlic pressed
  • 4-6 medium mushrooms crimini, or your favorite
  • 1 cup mung beans
  • 2-4 medium carrots peeled and shredded
  • 1-2 medium potatoes peeled and shredded
  • 2- TBS soy sauce for saute
  • 1-2 TBS sugar for saute

For the dipping sauce:

  • 1/4 cup soy sauce
  • 1 clove garlic pressed
  • 2-3 long spring green onions chopped fine, with lots of the green

Equipment

  • steamer-either bamboo or double steamer

Instructions

For the dumpling dough:

  • combine all ingredients together and kneed dough for a good 3-5 minutes. Cover and put aside at room temperature for about 30 minutes.
  • divide your mound of dough into 25 golf ball size rounds or smaller
  • roll out each ball to a relativly thin level and round shape.
  • fill with a spoon of filling in the middle
  • fold and press with fork along edge
  • be sure the dumpling is well floured, then place into steamer and steam for about 5 minutes.
  • pan fry in a TBS of oil-this is quick and takes about 2 minutes to brown both sides. Serve and enjoy

For the filling:

  • This is pretty simple. Slice everything up, begin with the garlic and onions, add the rest and add in the soy sauce, and sugar. Saute with lid on after warm for about 2-3 minutes. Strain off excess juice before you fill and reserve the juice for your dipping sauce.
  • in rolled out dumpling, add a small spoon full in the center

For the dipping sauce:

  • Use the remaining drippings from veg saute and combine the ingredients

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