| Preparing: 2 hrs | Cooking: 15 min |
| Ingredients | Method |
|
For the dumpling dough
450 g plain flour
225 ml warm water
A pinch of salt
|
Start with the dumpling dough.
Add the flour, water and salt to a bowl of the stand mixer. Mix until the ingredients are gathered and form a lumpy dough. Let the dough rest for 3 min then mix until you get the smooth and elastic dough. Remove from the bowl and cover with the foild. Allow to rest for 1 hour.
|
|
For the vegetable filling
2 tbsp vegetable oil
½ medium yellow onion or 2 small onions
1 tbsp fresh minced ginger
  |
Heat the oil in a pan. Add the sliced onion and fry for 2 min until translucent. Add the fresh minced ginger. Stir and fry for 1 min.
|
|
100 g Chinese leaves, shredded
80 g of carrot, shredded
  |
Add the Chinese leaves and the carrot. Stir and fry until the vegetables are getting soft. Transfer to a bowl and set aside.
|
|
1 tbsp vegetable oil
5 Shitake mashrooms, thinsly sliced
   |
Pour oil to the same pan and heat. Add the sliced mushrooms and fry until soft. Transfer to the bowl with the vegetables and stir to combine all.
|
|
25 g vermicelli rice noodles
 |
Pour the hot water over the noodles and let it soak for 10 min.
|
|
1 tbsp spring onion sliced
 |
Add the sliced spring onion to the vegetables and stir.
|
  |
Transfer all vegetables to the food processor and puls a few times to get slightly minced vegetables. Don’t make the paste, just the small chunks of the vegetables.
|
 |
Chop the soaked vermicelli noodles.
|
1 tbsp finely chopped bamboo shoots
  |
Transfer the vegetables back to the bowl, add the bamboo shoots and chopped noodles.
|
|
2 tsp soy sauce
2 tsp sesame oild
1 tsp Hoisin paste
½ tsp Gochujang Chilli paste
    |
Add soy sauce, sesame oil, Hoisin and Gochujang paste. Stir to combine and set aside. Prepare the dough |
    |
Divide the dough into 4 equal pieces. Take one piece and form a rope. Cover the rest of the dough with cling film or a kitchen towel to prevent from drying.
Divide it into pieces, 10 g each.
|
  |
Flaten each piece of the dough and with a rolling pin, form the discs, 8 -10 cm each. How to make the dumpling wrappers?
I don't make batches of wrappers because they get dried quickly but form a disc and fill it with the filling.
|
  
|
Place the filling in the centre of the disc. Fold in half and pinch the dough on top to close the filling in the dough.
|
     |
To start from the right hand side, pleat the dumpling going to the centre, Repeat the same from the left handside. Pinch the edge of the dumpling along to seal the dumpling. Continue with the filling. |
 |
This recipe produces approx. 40 dumplings.
|
|
1 tbsp vegetable oil
100 ml water
  |
Heat the oil on the pan. Working in batches, add the dumplings in the single layer on the skillets, 1 cm distance from each other and fry for a few minutes until their bottoms are light brown. It takes about 2-3 minutes.
|
  |
Working quickly, pour the water on the pan and cover with a lid. Cook until liquid has evaporated and bottoms of dumplings are crisp and golden, about 3-5 minutes. Transfer to the bowl and continue with the next batch. |
|
For the dipping sauce
2 tbls light soy sauce
1 tbls black rice vinegar
1 tsp agave syrup or sugar
1/4 tsp sesame oil
1/2 tsp minced garlic
1/2 tsp sriracha (optional for an extra kick)
      |
Mix all ingredients and transfer in the sauce bowl. Serve the Vegetable and Mushroom Potstickers with the dipping sauce.
|
