Sides · Snacks · Vegan · Vegetarian

Mushroom and Cabbage Potstickers

Holy smokes. This recipe is DIVINE. As in, it was sent from heaven to my mouth. They’re delicious and moreish and vegan too (if that’s your jam).

I made this batch last night and my husband and I polished off at least half of them right away! ❤

They’re perfect for a starter, potluck or a picnic (they are yummy cold too!)

As always let me know how you get on and tag me in your photos on instagram @allthevegetables ! 🙂

Vegan Mushroom and Cabbage Potstickers | All The Vegetables Blog

Mushroom and Cabbage Potstickers

  • Servings: 5-6
  • Time: 50 mins
  • Difficulty: easy
  • Print

splash of sesame oil or chilli sesame oil

an 8oz pack of mushrooms (I used baby bellas and they were perfect)

4-5 cups of green cabbage

2 tbsp minced garlic

3 green onions

1 tbsp fresh ginger

2 tbsp hoisin sauce

pack of gyoza wrappers

water

small amount of oil for frying the potstickers

for the dipping sauce

2 tbsp soy sauce

1 tbsp rice vinegar

1/2 green onion

1 tsp red pepper flakes

Vegan Mushroom and Cabbage Potstickers | All The Vegetables Blog

  1. Start by mincing the mushrooms up really small. I used my slapchop, because I’m not good at cutting small and neatly! Now slice the cabbage reaaaally thinly, making sure they are also short. Mince the garlic and ginger too and slice the green onions into small pieces. Okay now you’re ready to cooook.
  2. Heat the sesame oil in a pan and add the mushrooms. Cook until these are getting browned. Now add the cabbage and cook for about ten more mins, until it has all wilted down.
  3. Now add the green onions, garlic and ginger and cook for a few more minutes – it’ll start smelling really good right about now.
  4. Add the hoisin sauce and mix it all up, then remove from the heat. You’ll want it quite cool before you start assembling the potstickers.
  5. While you’re waiting, mix the dipping sauce ingredients together (chop the green onion up really small) and pour yourself a glass of wine for being a culinary genius.
  6. Once the mushroom cabbage mixture is cool enough to touch without burning yourself, go ahead and get your wrappers ready to go and get a little ramekin or bowl of water nearby.
  7. One by one add a small spoon of mixture to the middle of the wrapper.Dip your fingers in the water and wet the outside rim of the wrapper (this will help it stick). Now fold over the wrapper and squish the edges together, making sure to remove the air from the centre as you do.
  8. Once you’re done with all the mixture, heat the pan with a little splash of oil in it. You’ll wanna wait til its quite hot before adding the first batch of potstickers. When you add them, leave them alone for 2 minutes to create the famous crispy crust.
  9. When the time is up add 1/2 cup of water to the pan, give it a shake to unstick the potstickers and plop the lid on. This steams them and helps cook the rest of it. Leave them steaming for 3-4 minutes. Then remove the lid, flip them all over and let them cook on the other side for another minute or two.
  10. Remove them from the pan and plonk them on a paper towel to get rid of the excess oil and to cool a little. I ended up having about 4 batches.
  11. Serve warm with the dipping sauce.

Vegan Mushroom and Cabbage Potstickers | All The Vegetables Blog

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