Vegetarian Pot Stickers

Vegetarian Pot Stickers Recipe from China with Black Mushrooms and Spinach

Region / culture: China | Servings: 4 |

Vegetarian diet

Introduction

Vegetarian pot stickers are a delicious and savory dish that originated in China. These dumplings are typically filled with a mixture of vegetables, tofu, and seasonings, then pan-fried to crispy perfection. They make a great appetizer or main course for those looking for a meat-free option.

History

Pot stickers, also known as dumplings, have been a popular dish in Chinese cuisine for centuries. Traditionally, they were made with a filling of ground meat and vegetables, then pan-fried to create a crispy exterior. However, as more people are adopting vegetarian or plant-based diets, the recipe has evolved to include a variety of vegetable fillings.

Ingredients

4 Chinese dried black (shiitake) mushrooms, soaked in hot water
1 cup chopped spinach leaves
0.5 cup chopped napa cabbage
0.5 cup bamboo shoots
Chopped daikon or fresh or canned water chestnuts
0.5 cup chopped pressed bean curd or tofu (optional or can be reduced)
1 tbsp minced green onion
1 tbsp minced fresh ginger
2 tbsp soy sauce
1 tbsp rice wine or dry sherry
1 tbsp cornstarch
0.5 tbsp sesame oil
1 pinch of white or black pepper
1 lb (454 g) pot sticker wrappers or homemade sheet pasta
2 tbsp vegetable oil
2 cups vegetable stock

How to prepare

Squeeze the excess water from the mushrooms.
Remove the stems and discard them; finely chop the caps.
Place the mushrooms in a large bowl and add the spinach, cabbage, bamboo shoots, bean curd, green onion, ginger, and garlic. You can also add other ingredients of your choice at this point. For example, my friend added sprouts and used less tofu than required. I might add some fresh Japanese mustard leaves, Swiss chard stalks, and carrot bits, and omit the tofu entirely.
Gently mix the ingredients with soy sauce, wine, cornstarch, sesame oil, and pepper.
Refrigerate the mixture until ready to use.
Spoon 1 tbsp of the filling into the center of each pot sticker wrapper. (My friend mentioned she will stuff them a little fuller next time.)
Moisten the edge of the wrapper, fold it over to make a half-circle, and firmly pleat the edges together.
Place each pot sticker upright on a platter to form a flat base.
In a large non-stick or cast iron skillet, heat 2 tsp of vegetable oil over medium-high heat.
Arrange the pot stickers close together in the pan and fry them for about 1 minute, or until the bottoms start to brown.
Pour enough vegetable stock into the pan to cover the bottom half of the pot stickers.
Cover the pan, reduce the heat to medium, and cook for 7 minutes, or until the stock evaporates.

Variations

Add different vegetables to the filling, such as mushrooms, carrots, or bell peppers.
Use different seasonings, such as garlic, chili paste, or hoisin sauce, to customize the flavor of the pot stickers.
Substitute the tofu with cooked lentils or chickpeas for a different protein source.

Cooking Tips & Tricks

Make sure to squeeze out excess water from the mushrooms before chopping them for the filling.

- Refrigerate the filling mixture before using to allow the flavors to meld together.

- When folding the pot stickers, make sure to firmly pleat the edges to seal in the filling.

- Fry the pot stickers in a hot skillet to achieve a crispy bottom, then steam them to cook the filling through.

Serving Suggestions

Serve vegetarian pot stickers with a side of soy sauce or a dipping sauce made with soy sauce, rice vinegar, and chili oil. They can be enjoyed as an appetizer, side dish, or main course.

Cooking Techniques

The key cooking techniques for vegetarian pot stickers include pan-frying and steaming. Pan-frying creates a crispy bottom, while steaming cooks the filling through.

Ingredient Substitutions

Substitute the napa cabbage with regular cabbage or bok choy.

- Use firm tofu instead of pressed bean tofu.

- Replace the shiitake mushrooms with button mushrooms or portobello mushrooms.

Make Ahead Tips

You can prepare the filling for vegetarian pot stickers ahead of time and store it in the refrigerator until ready to use. You can also assemble the pot stickers and freeze them for later use.

Presentation Ideas

Arrange the cooked pot stickers on a platter and garnish with sliced green onions or sesame seeds for a beautiful presentation.

Pairing Recommendations

Vegetarian pot stickers pair well with a side of steamed rice, stir-fried vegetables, or a fresh salad. They also go well with a cup of hot tea or a cold beer.

Storage and Reheating Instructions

Store any leftover vegetarian pot stickers in an airtight container in the refrigerator for up to 3 days. To reheat, pan-fry the pot stickers in a hot skillet with a little oil until crispy and heated through.

Nutrition Information

Calories per serving

Each serving of vegetarian pot stickers contains approximately 200 calories.

Carbohydrates

Each serving of vegetarian pot stickers contains approximately 25 grams of carbohydrates.

Fats

Each serving of vegetarian pot stickers contains approximately 10 grams of fats.

Proteins

Each serving of vegetarian pot stickers contains approximately 5 grams of proteins.

Vitamins and minerals

Vegetarian pot stickers are a good source of vitamins and minerals, including vitamin A, vitamin C, iron, and calcium.

Alergens

Vegetarian pot stickers may contain allergens such as soy and wheat.

Summary

Vegetarian pot stickers are a nutritious and delicious dish that is low in calories and high in vitamins and minerals. They are a great option for those looking for a meat-free meal.

Summary

Vegetarian pot stickers are a flavorful and satisfying dish that is perfect for vegetarians and meat-eaters alike. With a crispy exterior and a savory vegetable filling, they are sure to become a favorite in your household. Enjoy these dumplings as an appetizer, side dish, or main course for a delicious and nutritious meal.

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Vegetarian Pot Stickers. It was many years ago, when I was just a young girl living in a small village in China. My mother had invited a family friend over for dinner, and she brought with her a dish that I had never seen before.

As soon as I took my first bite of the crispy, flavorful pot sticker, I knew that I had to learn how to make it myself. I begged our guest to share the recipe with me, and she graciously agreed. She explained that the key to a delicious pot sticker was in the filling, which consisted of a mixture of vegetables, tofu, and savory seasonings.

From that day on, I dedicated myself to mastering the art of making Vegetarian Pot Stickers. I practiced tirelessly in the kitchen, experimenting with different combinations of ingredients until I found the perfect balance of flavors. I learned that the key to a successful pot sticker was in the technique of folding the dough just right, so that it formed a tight seal around the filling.

Over the years, I continued to refine my recipe, drawing inspiration from various sources. I learned new techniques from friends and family members, and even picked up a trick or two from watching cooking shows on TV. Each time I made pot stickers, I would tweak the recipe slightly, adding a pinch of this or a dash of that, until I had created a version that was uniquely my own.

One of the most memorable experiences I had while perfecting my recipe was when I traveled to Taiwan to visit a distant relative. While I was there, I had the opportunity to attend a cooking class taught by a renowned chef. He shared his own version of Vegetarian Pot Stickers with us, and I was amazed by how different his recipe was from mine.

I eagerly absorbed all of the chef's tips and tricks, and I returned home with a newfound appreciation for the diversity of culinary traditions. I incorporated some of the techniques I had learned in Taiwan into my own recipe, adding a touch of Taiwanese flair to my beloved pot stickers.

As the years went by, my Vegetarian Pot Stickers became a staple at family gatherings and special occasions. My children and grandchildren would eagerly gather around the kitchen as I prepared the pot stickers, eager to learn the secrets of my recipe. I would pass down my knowledge to them, teaching them the importance of patience and precision in the kitchen.

One of my proudest moments came when my granddaughter entered a cooking competition at school and chose to make Vegetarian Pot Stickers as her signature dish. She put her own unique spin on the recipe, incorporating ingredients like shiitake mushrooms and water chestnuts to create a filling that was bursting with flavor.

I watched with pride as she presented her pot stickers to the judges, knowing that she had inherited my passion for cooking. When she was awarded first place in the competition, I knew that my recipe had truly stood the test of time.

Now, as I sit here reminiscing about the journey that led me to perfecting my recipe for Vegetarian Pot Stickers, I am filled with gratitude for all of the people and experiences that have shaped my culinary skills. From that first taste of a pot sticker in my childhood home to the cooking class in Taiwan, each moment has been a stepping stone on my path to becoming a master of this beloved dish.

As I continue to share my recipe with future generations, I hope that they will carry on the tradition of making Vegetarian Pot Stickers with the same passion and dedication that I have. And who knows, perhaps one day they will add their own unique twist to the recipe, creating a version that is even more delicious and unforgettable than mine.