Vegan Potstickers Recipe
Delight in the fiery taste of Spicy Sichuan Vegan Potstickers! Enriched with the distinctive spice of Sichuan peppercorns, these vegetarian Sichuan dumplings are designed to impress.
Servings: 2
Calories: 826kcal
Ingredients
For the Potstickers
- 2 teaspoons sesame oil
- 8 ounces baby bella mushrooms minced
- 4 cups very thinly sliced Chinese "Napa" cabbage
- 1 tbsp hoisin sauce
- 1 teaspoon dried onion flakes
- 1 teaspoon freshly ground Sichuan peppercorns
- 1 teaspoon dried scallions
- 1/4 teaspoon garlic powder
- 1/2 teaspoon grated fresh ginger root
- 24 gyoza wrappers*
- 4 tablespoons vegetable oil
For the Dipping Sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon dried scallions
Instructions
- Heat the sesame oil in a large skillet over medium heat. Add the mushrooms and sauté until golden brown, about 5 minutes. Add the cabbage and cook for another 8-10 minutes, until the cabbage is soft and the pan begins to look dry. Add the hoisin sauce, onion flakes, Sichuan pepper, scallions, garlic powder, and ginger; stir well. Set aside to cool.
- Meanwhile, prepare the dipping sauce by combining the soy sauce, vinegar, red pepper flakes, and remaining dried scallions in a small, shallow serving bowl. Arrange the gyoza wrappers in a single layer on two parchment-lined baking sheets. Place a small bowl of water next to the baking sheets.
- Once the filling is cool enough to handle, place one teaspoon of filling in the center of each gyoza wrapper. Dip a finger in the water and run it along the entire edge of the round wrapper closest to you. Form the potsticker by bringing two sides of the wrapper together to form a half-moon shape. Begin by pinching the center of the potsticker and work your way from the center out to both sides, pinching to create a seal as you go. Place the completed potsticker back on the baking sheet. Repeat with the remaining wrappers.
- Heat the vegetable oil in a large skillet with a lid over medium heat. Working in batches, add potstickers in a single layer and allow to cook for 1-2 minutes, until they begin to brown. Add 1/2 cup of water to the pan and shake gently to loosen the potstickers from the bottom of the pan. Cover and allow to steam until the dough is cooked, about 3 minutes. Transfer to a paper-towel-lined plate and repeat with the remaining batch of potstickers. Serve with the dipping sauce.
Notes
*I find mine in the produce section
This is a sponsored post from Frontier Coop.
To store your Vegan Potstickers, place them in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them on a baking sheet until solid, then transfer them to a freezer-safe bag or container; they will keep for up to 2 months.
To reheat, thaw in the refrigerator if frozen, then warm in a skillet with a splash of water, covering to steam until heated through. Alternatively, microwave with a damp paper towel over them for quick reheating.
Nutrition
Serving: 1serving | Calories: 826kcal | Carbohydrates: 109g | Protein: 23g | Fat: 34g | Saturated Fat: 5g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 2054mg | Potassium: 1130mg | Fiber: 7g | Sugar: 8g | Vitamin A: 605IU | Vitamin C: 43mg | Calcium: 236mg | Iron: 7mg
