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How To make Vegetarian Pot Stickers
4 Chinese dried black
(shiitake) mushrooms, soaked In hot water 1 c Spinach leaves, chopped
1/2 c Napa cabbage, chopped
1/2 c Bamboo shoots, daikon or
Fresh or canned water Chestnuts, chopped 1/2 c Pressed bean curd or tofu,
Chopped (proven optional or Easily reduced) 1 T Green onion, minced
1 t Fresh ginger, minced
2 t Soy sauce
1 t Rice wine or dry sherry
1 t Cornstarch
1/2 t Sesame oil
1 pn White or black pepper
1 lb Pot sticker wrappers, or
Homemade sheet pasta 2 t Vegetable oil
2 c Vegetable stock
1. Squeeze excess water from mushrooms. Remove stems and discard; finely
chop caps. Place mushrooms in a large bowl, and add spinach, cabbage, bamboo shoots, bean curd, green onion, ginger and garlic (and anything else you wish at this point-my friend added sprouts and put in less than half the tofu called for, and I'll probably add some fresh Japanese mustard leaves and Swiss chard stalks, and maybe some carrots bits, and leave out the tofu entirely). Mix gently with soy sauce, wine, cornstartch, sesame oil, and pepper. Refrigerate until ready to use. 2. Spoon 1 Tablespoon of filling into the center of each pot sticker
wrapper (friend said she's going to stuff them a little fuller next time). Moisten edge of wrapper, fold over to make a half-circle, and pleat edges firmly together. Set each pot sticker upright on a platter, so that a flat base is formed. 3. In a large non-stick or cast iron skillet, heat the 2 teaspoons of
vegetable oil on medium high. Place pot stickers close together in the pan and fry about 1 minute, or until bottoms begin to brown. Pour enough vegetable stock into the pan to cover bottom half of pot stickers. Cover pan, reduce heat to medium, and cook 7 minutes, until the stock evaporates. Makes about 20 pot stickers. "Dip these in bowls of soy sauce, rice vinegar, hot chili pepper oil, and fermented black bean sauce." Ovo-vegetarian (I guess from the pot sticker wrappers?) Nutritional info per serving (no idea how many constitute a serving, unfortunately) Cal: 159 (25% from fat, when bean curd is used) Prot: 7 g Fat: 4 g Carb: 22 g Sod: 343 g Chol: 24 mg (pot sticker wrappers again?) Fiber: 2 g
Source: From Veggie Life, Mar 95, p. 18. Posted by shel@is.rice.edu (Shelly Johnson) to the Fatfree Digest [Volume 15 Issue 24] Feb. 24, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80?
How To make Vegetarian Pot Stickers's Videos
BEST Vegetable Gyoza (野菜餃子) Japanese Dumplings
These Vegetable Gyoza may by vegan/vegetarian friendly, but they’re brimming with enough umami to make even meat-eaters crave them. In this Gyoza recipe I’m going to show you everything you need to know to make these Japanese dumplings at home. From making the vegetable and mushroom filling, to folding the wrappers, to pan-frying them and serving them with gyoza sauce.
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VEGETABLE GYOZA POST & RECIPE ▶
INDEX:
0:00 Intro
1:09 Ingredients
2:34 How to make vegan gyoza filling
5:25 How to make umami powder
6:10 How to make vegan gyoza filling cont.
7:59 How to fold Gyoza
9:38 How to cook Japanese Dumplings
11:30 How to make Gyoza Sauce
11:49 Finished Dish
INGREDIENTS:
Gyoza Filling
150 grams fresh shiitake mushrooms (6 large ones, cleaned and minced)
1 tablespoon vegetable oil (plus more for frying the gyoza)
90 grams quinoa (1/2 cup, washed)
200 grams cabbage (5 large leaves, minced)
1 cup water
1 tablespoon sake
1/2 teaspoon salt
8 grams dried shiitake mushrooms (2 small mushrooms)
2 grams konbu (1-inch x 1-inch piece)
100 grams garlic chives (1 bunch)
20 grams fresh ginger (1-inch knob)
1 tablespoons soy sauce
1 tablespoon toasted sesame oil
1 tablespoon potato starch
1/4 teaspoon white pepper
40 gyoza wrappers (a.k.a. potsticker wrappers) vegetable oil (for frying)
Gyoza Sauce
2 tablespoons soy sauce
2 tablespoons rice vinegar
chili oil (optional)
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Vegan Gyoza Recipe How to Make Flavorful Vegan Dumplings at Home
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Ingredients
For Gyoza
3 cups chopped green cabbage
1 tsp salt
3 green onions, chopped
1 clove garlic, grated
1 tsp grated ginger
12 oz plant based meat (impossible meat, beyond meat or dried mushrooms that rehydrated)
1 tsp sesame oil
1 1/2 tbsp soy sauce
1 tsp agave nectar
3 tbsp grated ma / nagaimo, mountain yum or egg substitute
Pinch of black pepper
48 to 50 gyoza wrapper
For Cooking
Cooking oil
Some cold water
Some all propose flour
For dipping sauce
2 tbsp red or white miso
1 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp sesame or chili oil
1 tsp agave nectar
1 tbsp chopped green onions
Veg Gyoza Recipe | Veg Potsticker Dumplings Recipe | The Terrace Kitchen
Super easy recipe to make Japanese Gyoza at home.
SERVES: 3-4 People
INGREDIENTS:
Dough:
• ½ Cup Whole Wheat Flour
• ½ Cup All Purpose Flour
• Salt as per Taste
Stuffing:
• 2-3 Tsp Oil
• 1-2 Green Chilli
• 1 Tsp Butter
• 1 & ½ Tsp Ginger Garlic Paste
• 2 Cup Cabbage
• Salt as per Taste
• 3-4 Pinch Black Pepper
• 2 Tbsp Fresh Coriander
For Frying:
• 3-4 Tsp Oil
Chilli Oil:
• 2 Tbsp Oil
• 1 Tsp Garlic
• ¼ Tsp Chilli Flakes
• ¼ to ½ Tsp Red Chilli Powder
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SIMPLE VEGAN GYOZA RECIPE | Tofu, Ginger & Scallion Dumplings
Gyozas are amazing little parcels of goodness... crispy on the outside and packed full of flavour on the inside. The filling for these little dumplings are so hearty you won't believe they're vegan! Lovely as a snack or side-dish for your next meal.
Ingredients
Gyoza Filling
14 oz firm tofu crumbled
2 leaves of cabbage finely chopped
1 inch of ginger minced
1 clove of garlic minced
1 small carrot finely diced (1/3 cup total)
100 gr mushrooms* chopped into small pieces
1-2 green onions/ scallion finely sliced
2 tsp oatmeal
1 tbsp soy sauce
1/4 tsp salt
1/8 tsp pepper
1 tsp sesame oil
50 gyoza dumpling wrappers
1 tbsp oil per batch of 15-18 gyoza for steaming and pan-frying
Gyoza sauce
1 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp maple syrup
2-3 ginger slices
1 tsp finely sliced green onion
*We used beech mushrooms but feel free to use any mushroom of your choice (button, enoki, portabello, shitaki, oyster, king oyster...)
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Veggie Potstickers - Savory
Crispy on the bottoms and juicy on the insides, these vegetarian dumplings are sure to wow the crowd at your next dinner party. Get the full recipe at Visit our website for more recipes, videos and tips.
1 Dollar Dumplings (3 Ways)
These are the greatest and cheapest homemade dumplings you'll likely ever have.
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Full Recipe:
Ingredients Needed:
Dumpling Dough:
- 1 package CIRCULAR gyoza wrappers
OR
- 1.5 cups (225g) all purpose flour
- .5 cup (75g) bread flour
- 2/3 cup (147g) water, boiling
- 1/2 teaspoon (2g) kosher salt (for dissolving in water)
- corn starch for rolling
Filling and Assembly:
- 1 lb (450g) ground pork
- 3 cabbage leaves, finely chopped
- 3 green oinons, very thinly sliced
- 3 cloves garlic, finly chopped
- 1 inch knob ginger, grated
- 1 tablespooon (14g) soy sauce
- 1 teaspoon (4g) sesame oil *optional*
- 1/4 teaspoon (2g) of fine sea salt
- 1/2 teaspoon (3g) sugar
Dipping Sauce:
- 1/4 cup (60ml) white distilled vinegar
- 1/4 cup (60ml) soy sauce
- 1 teaspoon sesame or chili oil *optional
Skirt Method:
- 1/2 cup (118g) water
- 2 tablespoons (19g) all purpose flour