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Vegetable and Mushroom Potstickers

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
Add the onionAdd the 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 leavesAdd the carrot
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
Add oil and heatAdd mushroomsAdd the mushrooms to the bowl of fried vegetables
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
Soak the noodles in hot water
Pour the hot water over the noodles and let it soak for 10 min.
1 tbsp spring onion sliced
Add spring onion
Add the sliced spring onion to the vegetables and stir.
Transfer the fried vegetables to the food procesor and puls a few timesThe vegetables chunks, not paste
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.
Chopped noodles
Chop the soaked vermicelli noodles.
1 tbsp finely chopped bamboo shoots
Add finely chopped bamboo shootsAdd chopped noodles
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 sauceAdd sesame oilAdd Hoisin sauceAdd Gochujong 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 piecesForm a ropeCover the rest of the doughCut off small bites, 10g each
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.
Form the discs to make the dumpling wrappersThe dumpling wrapper 8-10 cm in diameter
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 on the dough wrapperFold the dough in halfPinch the dough on top, in the middle to close the filling in the dough

 

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. 
Pleat the dumplings starting from right hand sideFold the dough on the left hand sideSeal the edgesPleated dumpling front sidePleated dumpling backside 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.
The Vegetable and Mushroom Dumplings
This recipe produces approx. 40 dumplings.
1 tbsp vegetable oil
100 ml water
Add the dumplings on the skilletFry to get light brown bottoms
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.
Pour the water on the skillet and cover with a lidTransfer the potstickers to the bowl 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)Soy sauceBlack rise vinegarAgave Syrup or sugarSesame oilMinced garlictransfer to the dipping bowl
Mix all ingredients and transfer in the sauce bowl. Serve the Vegetable and Mushroom Potstickers with the dipping sauce.

Vegetable and Mushroom Potstickers Polly Eats LondonVegetable and Mushroom Potstickers Polly Eats LondonVegetable and Mushroom Potstickers Polly Eats London

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