Posted in Recipes on 22.06.2018
Vegan Pot Sticker Dumplings
prep: 30 mins / cook: 30 mins / inactive: 1 hour 15 mins / total: 2 hours 15 mins / quantity: 24 - 30 dumplings Print recipe?
When I see some of the most incredible looking Asian food I always wish I wasn’t such a spice wimp! But I’m learning that with some careful adaptations I can enjoy these delightful recipes without setting my mouth on fire. Honestly, how do the rest of you do it?!
And who doesn’t love the look of a little pastry dumpling. They look so delicate but they are in fact quite hearty and filling and a perfect crowd pleaser – tasting just as good cold as freshly cooked!
The dumplings are made from hot water pastry. Wait … don’t go! It’s honestly not that terrifying! It’s actually like making set salty glue as the only ingredients are flour, hot water and a dash of salt. It’s also a lot more forgiving than shortcrust pastry and can stand being a little over-handled. Putting it in the fridge will also give you a much easier to roll pastry, resulting in delicate little pillows.
… and lovely fresh veggies – spring onions, garlic, ginger, mushrooms, and grated carrot. With careful spicing these are anything but bland! We’ve tried quite a few of their products now – all vegan and all delicious with these Cauliflower and Prawn Style Tacos and my take on a Pad See Ew.
One word of caution, don’t be tempted to overfill the pastry pockets. The pastry might be forgiving but it will also tear if you try and cram as much filling in as possible. Learnt that the hard way. Repeatedly ?
Once they’re all filled it’s a simple one pan process to cook them involving a bit of steaming and a bit of frying to give them that authentic ‘potsticker’ look!
Traditionally these are served with a soy dipping sauce and it’s absolutely perfect – salty, tangy and makes you want to just keep shoveling these in! Another lesson I learnt the hard way when I’d finished photographing and was SO hungry I just sat on the floor eating them one after the other. Pop pop pop. All fine till I needed to get up off the floor ?
If you make any of the recipes from The Cook & Him we’d LOVE to see! Just snap a picture and share it on Instagram using #thecookandhim and tagging @thecookandhim in the photo itself (as this guarantees we’ll see your picture! ❤)
Vegan Pot Sticker Dumplings
prep: 30 mins / cook: 30 mins / inactive: 1 hour 15 mins / total: 2 hours 15 mins / quantity: 24 - 30 dumplings
- 175g (6oz) plain flour
- 175g (6 fl oz) boiling water
- 1/2 tsp salt
- 1 tblsp sesame oil
- 5 spring onions - finely sliced
- 3 large cloves garlic - peeled and crushed
- 1 thumb sized piece of ginger - peeled and grated
- 1 cup chestnut mushrooms - finely diced
- 1 small carrot - peeled or scrubbed and grated
- 1 pack Fry's Family Foods Veggie Mince
- 1/2 tsp Chinese 5 spice
- 2 vegetable stock cubes
- 1-2 tblsp soy sauce
- 1 tsp garlic powder
- You'll need to make the pastry in advance as it needs to cool then chill in the fridge
- Simply add the salt to the flour, stir then mix in the boiling water, stirring till it forms a dough. Leave to cool for 10-15 minutes then wrap in cling film and chill for around an hour
- Whilst it's chilling you can prepare the filling - start by warming the sesame oil in a large wok then adding the spring onions, garlic and ginger and stir frying till starting to soften.
- Add the mushrooms, carrot, veggie mince, Chinese 5 spice and stock cubes and stir fry till the mince is warmed through
- Set that aside to cool
- Unwrap the chilled pastry then divide into 24 small balls
- On a floured surface roll out the balls then cut clean circles using a 9cm (3 + 3/4 inch) round cutter
- Re-roll and cut out any surplus pastry
- Using your finger brush a little water round the edge of the dough then on one half put 1-2 tsp of filling. Don't be tempted to over-fill, it will just tear the pastry!
- Fold the pastry over the filling, sealing the edges by pushing it together and crimping with your fingers
- Fry in batches in a large frying pan - heat a little olive oil and fry 1-2 minutes on the base and each side until lightly golden
- To the pan add 100 ml water, cover with a lid and steam for 3-4 minutes. Remove the lid and cook until the water has evaporated
- Keep warm in a low oven while you cook the remainder of the dumplings
- For the dipping sauce, simply whisk the soy sauce, garlic powder and optional chili flakes together
Some products I used in today's post...
Some of the links above are affiliate links, which pay us a small commission for our referral at no extra cost to you! Thank you for supporting The Cook & Him.
Hello and welcome to The Cook & Him.
We are Sam (The Cook), Phil (Him) and our little dog Meg. What started with a plan to shed a few pounds back in 2016, soon became obvious that eating healthy doesn’t have to be bland and boring.
So, combining Sam’s 15 years of experience working within Michelin starred restaurants and our love for deliciously healthy food, we’re creating recipes for you to make and enjoy. We’ve added our own unique spin on traditional and contemporary vegetarian and vegan recipes that keep you (and your pets!) healthy and full. And we make sure they just work.
Fresh Spring Recipes
Configure your search
and I would like to see...
Or search for a recipe or post by keyword