Vegan Potstickers | Pan-fried Dumplings | Gyoza

If you love Momos (steamed dumplings) and fried wontons, then you’re gonna LOVE these pan-fried dumplings or Potstickers – they are both fried AND steamed!!!! Two different textures in one amazing dish – and it’s VEGAN too!!! Steamy hot, spicy vegetable filling – sounds perfect for Fall, doesn’t it? The days are getting colder and so the food must get warmer! I say, let’s make it HOT!

A little history…

The history of potstickers, though slightly muddled, dates back to the Song dynasty (960 – 1280 A.D.) in China. Evidently, a chef in the Imperial court was steaming regular dumplings in a wok and left it in for too long – the water evaporated and the bottoms burnt slightly. With no time to make another batch, he served them as they were, calling it a new creation. Lucky for him, the court loved it and it’s been served all over Eastern Asia since. In Japan, these are called Gyoza and although they vary slightly, essentially, they’re the same pan-fried dumplings accidentally created in China.

My version comes with a vegetarian filling, but feel free to swap the vegetables with meat, if you prefer. Whatever the filling, just make sure it is dry and cool before you start to fill the dumpling.

Shaping the dough takes practice, I’ve been told and now I know that I need a lot of it! So if they don’t look perfect like they’re supposed to, fret not my friend! They still taste great! Theoretically speaking though, this is how you shape them-

You start off with dough that’s been rested for at least an hour. Roll it into a thin log about 10″ long and divide it equally into 8 pieces. Take one and cover the rest with a damp cloth as you work to prevent them from drying out. Roll out into a circle (or what passes for a circle – seriously, I am terrible at it!)

Fill and fold in half and start sealing from one end, crimping and pressing as you go. Pinch the edges to make sure nothing goes in or nothing gets out. Place on a baking tray lined with wax paper/cling film, and then dusted with flour. These suckers can get quite sticky, and you don’t want them sticking to the pan or to each other.

Repeat until you are done with the remaining 7 pieces.

Heat 1 tsp of oil in a pan and place all the filled dumplings, without touching each other. Once the base has turned golden brown, pour in 1/4 cup water, cover and cook until the water evaporates and the potstickers are translucent and cooked.

You know the potstickers are cooked when you can see the filling showing through the dough. Raw dough is opaque and dull but when cooked, turns translucent and shiny.

Serve hot with a side of vinegar (as the Chinese do), vinegar+soy+sesame oil + chilli oil (as the Japanese do) or with any other dipping sauce you may fancy! Crispy on the bottom and soft and comforting on the top with a colorful and delicious filling – it’s the perfect appetizer, perfectly portioned for two. Just make sure to eat it straight out of the pan, piping hot! As it cools, the dough becomes chewier, and it’s not a pleasant texture to saveur.

When you make these (which I really think you SHOULD!), be sure to SHARE YOUR PHOTOS with me through Facebook, Instagram or Twitter. I’d love to see what you cook from here and will share it with pride on my social media feeds.

Adapted from The Woks of Life

Vegan Potstickers

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Prep Time 1 hour hr 10 minutes mins

Cook Time 15 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings: 2

Ingredients Method

Ingredients

  

For the filling

• 1 tsp oil
• 1 tbsp ginger, grated finely
• 0.25 cup onions, diced
• 0.25 cup bell pepper, diced
• 0.5 cup cabbage, grated
• 0.5 cup carrot, grated
• 0.25 tsp white pepper powder
• 1 tsp Ching's All-in-one stir-fry sauce (substitute with soy sauce)
• 1 stalk of spring onion, sliced finely
• Salt to taste

For the dumpling dough

• 0.5 cup all-purpose flour + more for rolling
• 0.25 cup hot water
• 0.25 tsp salt

To cook the potstickers

• 1 tsp oil
• 0.25 cup water

Method

 

Prepare the dough

1. Combine the flour, salt and water to form a dough. Knead for 5 minutes until a smooth, soft dough is formed than springs back when touched.
2. Place in a clean bowl, cover with a damp cloth and let it rest for about an hour.

Make the filling

1. Heat oil in a pan and when warm, add the ginger and fry till fragrant and soft. Maintain the heat at medium-high.
2. Add the onions and bell pepper and sauté until slightly cooked, but still has it's crunch.
3. Add the cabbage and carrot and sauté, making sure any water that wilts off the vegetables evaporates quickly.
4. Season with white pepper, salt and stir-fry sauce.
5. Once the filling is dry (and not soggy with sauce), remove from heat and let cool completely. Stir in the spring onion.

Shape the dumplings

1. Take the rested dough and fashion it into a long roll about 10-15 inches long by rolling it on a clean counter.
2. Cut it into 8 equal pieces, and return to the bowl, keeping it covered at all times.
3. Take one piece and roll it into a circle, with the ends thinner than the center.
4. Place 2 tsp of filling in the center. Fold over and seal the center by pinching it close. Crimp up the sides and seal tight.
5. Place on a baking tray lined with wax paper and dusted with flour. Repeat with the remaining dough.

Cooking the potstickers

1. Heat oil in a pan and place the prepared dumplings, taking care to ensure they are not touching each other.
2. Fry on medium heat until the bottoms turn golden brown.
3. Pour water into the pan from the sides (not on the dumplings) - there will be splatter, so beware! - cover and let cook on medium-high heat for a minute until the tops turn translucent.
4. If there is more water, uncover and let it evaporate off. Keep an eye to make sure the bottoms don't burn.
5. Remove from heat and serve hot!