A vegetarian version of the traditional Chinese fried dumpling. I have a meat eater's palate, but a vegetarian's heart, so I try to make my vegetarian food taste as close to the original as possible. Pair these with my vegetarian egg drop soup and fried rice for a great three course meal.
Pot Sticker Recipe (for approx. 20 dumplings)
Filling (takes 6 hours prep time)
1 Quorn brand Chik'N Cutlet, finely chopped
(you can substitute 1 cup tofu or tempeh, just make sure to squeeze out excess water)
1 cup mung beans, finely chopped
(I used this in place of cabbage since I don't care for it, you can sub that or blanched bok choy)
2 green onions, finely chopped
1 TB ginger (finely chopped fresh, ground or ginger paste)
2 TB water chestnuts, finely chopped
1 tsp salt
1/2 tsp white sugar
1 tsp sesame oil
1 tsp minced garlic
3/4 cup vegetable broth
vegetable or peanut oil
2 TB soy sauce
1 TB rice wine vinegar
1/2 tsp sesame oil
1 tsp minced green onion (scallion)
You may need to adjust the amounts for the dipping sauce depending on your taste.
Step 1: Making the Filling
1. Finely chop the Chik'n Cutlet or tofu, mung beans (or cabbage), water chestnuts, and green onions. Mix with the sugar, salt, ginger, garlic, and sesame oil. Or you can use my shortcut method and combine all the filling ingredients in a bowl and lightly pulse with an immersion blender until mixed.
2. Cover the bowl or transfer to a plastic bag and chill in the fridge for six hours.
3. Just a handy kitchen tip: you can easily regrow green onions by placing the white bulbs in water. I use an elastic to hold them together and leave them on a sunny window sill. Change the water every few days. They regrow pretty fast, so you can always have green onion at your disposal!
Step 2: Finishing and Frying
1. Remove the filling from the fridge and place 1 TB of filling into each wrapper. Seal the edges by gently brushing them with water and pinching together.
2. Heat a few TB of oil in a heavy, deep pan over medium high heat. Fry the dumplings with the seam side up for about 1 minute. Very carefully pour the vegetable stock into the pan. I recommend holding a lid over the pan as you pour to avoid splatter. Cover the pan and allow the dumplings to boil in the stock for 7-8 minutes or until the stock has been absorbed.
4. Carefully flip the dumplings over to brown slightly on the sides.
3. Combine the ingredients for the dipping sauce in a small bowl, stir well and serve with the pot stickers!
Second Prize in the
Chinese Food Contest