Vegan Dumplings (Vegan Gyoza / Potstickers)

Ingredients

• 8 ounces Firm Tofu ((226g))
• 3/4 cup Spring Onions ((75g) Green Onions)
• 1 cup Cabbage ((90g) Shredded)
• 2 1/2 cups Cremini Mushrooms ((240g))
• 2 Tablespoons Sesame Oil
• 2 Cloves Garlic (Crushed)
• 1 Tablespoon Ginger (Minced)
• 1/4 teaspoon Red Pepper Flakes
• 1 Tablespoon Soy Sauce
• 1 Tablespoon Maple Syrup
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 2 1/2 cups All Purpose Flour + 1 tablespoon ((320g))
• 3/4 cup Hot Water ((120°F / 50°C))
• 2 Tablespoons Toasted Sesame Oil
• 2 Tablespoons Maple Syrup
• 4 Tablespoons Soy Sauce
• 1 Tablespoon Rice Vinegar
• 1/4 teaspoon Garlic Powder
• Sesame Oil
• Sesame Seeds
• Spring Onions (Chopped)

Instructions

1. 1

   --- The Filling: ---

2. 2

   Add the firm tofu to a bowl and mash it with a fork.

3. 3

   Add spring onions to the food processor and process until finely chopped.

4. 4

   Add cabbage to the food processor and process until finely chopped.

5. 5

   Add mushrooms to the food processor and process until finely chopped.

6. 6

   In a frying pan or skillet on medium heat add sesame oil, crushed garlic, minced ginger and red pepper flakes and sauté for a minute until the spices are lightly toasted and fragrant.

7. 7

   Add the tofu, chopped spring onion, cabbage, mushrooms, soy sauce, maple syrup, garlic powder and onion powder.

8. 8

   Cook until the water has released from the vegetables and cooked off. About 10 minutes.

9. 9

   When the filling seems dry, then it is done. Let it cool.

10. 10

    --- Homemade Dumpling Wrappers: ---

11. 11

    Add all purpose flour to a mixing bowl.

12. 12

    Mix freshly boiled water from a kettle with cold tap water to make 3/4 cup (180ml) of hot water. Use an instant read digital thermometer to get the water to 120°F (50°C). Add either more hot water or more cold water to get the right temperature.

13. 13

    Pour the water over the flour.

14. 14

    Use a fork to mix the flour and water together until the water is absorbed and little pieces of dough start to form.

15. 15

    Then use your hands to keep mixing the dough and use your fingers to gather up all the flour and little bits from the bowl and form it into a ball.

16. 16

    When you have a firm ball with no bits left behind, transfer the dough to a lightly floured surface and knead it for about 3 minutes, until the dough is fairly smooth and not sticky.

17. 17

    Place the ball of dough into a bowl, cover with a lid or damp towel and leave to rest for 60 minutes.

18. 18

    After 60 minutes cut the dough into four parts.

19. 19

    Take one of the parts and roll it out on a lightly floured surface until you have a thin sheet. Lightly dust the dough with flour while rolling it out to prevent your rolling pin from sticking.

20. 20

    Use a cookie cutter to cut out circles in your thin sheet of dough.

21. 21

    Then roll out the leftover dough and cut out more circles.

22. 22

    Repeat until you don't have enough dough to cut out another circle.

23. 23

    Then gently roll out each of your circles until they are thin and round. They don't have to be perfect circles. If needed, use a light dusting of flour to prevent sticking.

24. 24

    Place them onto a parchment lined baking sheet.

25. 25

    Repeat the process with each of the other three pieces of dough, until all the dough is used and you have around 30 dumpling wrappers.

26. 26

    --- Assembling: ---

27. 27

    Place 1 tablespoon of filling in the center of a dumpling wrapper.

28. 28

    Then fold the wrapper in half, bringing one outer edge over the filling to meet the opposite outer edge.

29. 29

    Run your fingers along where the edges meet, pinching the two edges together to seal the dumpling.

30. 30

    Then gently pull the two opposite ends of the dumpling towards each other to meet and stick together. The dumpling will form into a circle shape, like a flower.

31. 31

    Pinch the ends together to make them stick.

32. 32

    Place the dumpling back onto the parchment lined tray.

33. 33

    Repeat the process to stuff the other dumpling wrappers.

34. 34

    --- Frying and Steaming: ---

35. 35

    In a frying pan or skillet on medium heat, add 1 tablespoon sesame oil, then use a paper towel to spread the oil and grease the whole pan.

36. 36

    Add 8 dumplings to the pan (or as many as comfortably fit into your pan) and fry for 2-3 minutes to brown and crisp the bottom of the dumplings.

37. 37

    Then add 1/2 cup water to the pan, so that the bottoms of the dumplings are in water.

38. 38

    Place a lid on the pan and let them steam for 5-6 minutes, or until all the water has cooked off.

39. 39

    Then remove the lid and fry for a minute more to crisp the bottoms of the dumplings.

40. 40

    Repeat with the next batch.

41. 41

    --- Dipping Sauce: ---

42. 42

    Add toasted sesame oil, maple syrup, soy sauce, rice vinegar and garlic powder to a measuring jug and whisk it into a dipping sauce.

43. 43

    --- Serving: ---

44. 44

    Serve your dumplings sprinkled with sesame seeds and chopped spring onions, with the dipping sauce on the side.