Mushroom Veggie Dumplings (Potstickers)
24 wonton wrappers
2 cups finely chopped Shiitake Mushrooms (stems removed)
1 cup finely chopped purple cabbage
1 cup grated carrots
1⁄2 cup finely chopped onion
1 tablespoon grated ginger
3 cloves Garlic (finely minced)
2 tablespoons low sodium soy sauce (or sub coconut aminos)
1 tablespoon Sesame Oil
1 teaspoon corn starch
avocado oil (for frying)
Water (for steaming)
green onions (for topping)
chili sauce (optional)
---FOR THE SAUCE---
1⁄4 cup low sodium soy sauce (or sub coconut aminos)
1 teaspoon rice wine vinegar
1 teaspoon Coconut Sugar
1⁄2 teaspoon sesame seeds
Tip: Use a food processor to chop all of your veggies to make it even faster.
- Heat a wok over medium heat and add sesame oil.
- Add ginger and garlic until fragrant, about 1 minute and then add in cabbage, carrots, and mushrooms and sauté for 3-5 minutes until they just start to become tender.
- Add in soy sauce and continue to cook for another couple of minutes.
- Add in corn starch and stir to coat vegetables for another couple of minutes. Turn off heat and let veggies cool slightly.
- Meanwhile, get the wonton wrappers out and keep under a damp towel while you work. This works best if you set up an assembly line of ingredients so it moves faster.
- Lay out about 4-6 wrappers at a time on a clean surface, keeping the remaining wrappers covered, and place 1 teaspoon of the mushroom veggie mixture in the middle of each wonton wrapper. You don’t want to overstuff here or your dumplings won’t stay together when you cook them.
- Take your finger and dip into water and then go around the edges of each wonton wrapper one at a time.
- Take the wonton wrapper and press one corner to the opposite side making a triangle.
- Squeeze edges, kind of folding in on both sides to create a dumpling shape and to seal edges.
- Once you make the dumplings, place onto a baking sheet and cover with a damp towel while you continue to make the rest of the dumplings.
- If freezing the dumplings, you would freeze them at this stage before cooking.
- To cook the dumplings heat a large nonstick skillet over medium heat and add 1 Tbsp. of Avocado Oil or another flavorless oil. You could use a cast iron here, but the dumplings are delicate and I find a nonstick pan works best.
- Add dumplings to the pan and let sear on the bottom for 2-3 minutes.
- Pour about 1/4 water in the pan and place the lid on top to steam for another 3-4 minutes until water is basically evaporated and dumplings are steamed.
- Remove from the pan and repeat with the rest of the dumplings adding a little more oil if needed and water each time.
- Sprinkle with green onions and serve immediately with dipping sauce and chili sauce if desired.
Yields 24 Dumplings