VEGAN POTSTICKERS

Ingredients

• 10 Wonton wrappers
• 1 cup All purpose flour
• 1/4 cup Hot water
• 1/2 tsp Salt
• 1 cup Cabbage (finely chopped)
• 1/2 cup Carrots (grated)
• 1/3 cup Mushroom (finely chopped)
• 1 tsp Ginger (minced)
• 1 tsp Garlic (minced)
• Salt (to taste)
• 1 tbsp Soy sauce
• 2 tbsp Sesame oil
• 2 tbsp Sesame oil
• 1 tbsp Sesame seeds
• 3/4 cup Water

Instructions

1. 1

   --- For wonton wrappers(if you're making at home) ---

2. 2

   Take a mixing bowl, add in All purpose flour, salt give a nice stir.

3. 3

   Now add in hot water and stir it with a spoon and later bring the dough together with your palms.

4. 4

   Add in more water as needed and knead the dough to a semi hard dough. Cover and let it rest for 30 min.

5. 5

   Take the dough and divide into 10 equal parts and smooth out the balls and keep aside.

6. 6

   Now roll out each ball to a 3.5 inch diameter circles and dust some flour on top and keep aside, cover it with a kitchen towel to hold in moisture.

7. 7

   Repeat the same for remaining dough balls and keep aside until we make the filling.

8. 8

   --- Make the filling ---

9. 9

   Heat a skillet add oil and once it's hot add in minced garlic, minced ginger and let it fry for a minute.

10. 10

    Now add in chopped scallions, chopped cabbage, grated carrot, chopped mushrooms and fry them until they wilt down completely.

11. 11

    Now add the seasonings salt and soy sauce and give it a good mix and cook for 2 min and transfer them to a plate to bring it down to room temperature.

12. 12

    --- Making potstickers ---

13. 13

    Once the filling is completely cooled down, take a wonton wrapper and apply water at the edges and place the filling in the middle.

14. 14

    Now carefully pinch the edges together and make sure they are completely sealed, else the filling may come out while cooking.

15. 15

    Repeat for the remaining wrappers and keep aside on a plate.

16. 16

    Heat the skillet, add oil and once it's hot add in sesame seeds and place the wontons carefully and cook them for 2 minutes on medium flame to get nice crisp bottom.

17. 17

    Add in water and cover it immediately, cook for 8 minutes on medium flame.

18. 18

    Serve hot with soy vinegar dipping sauce, schezwan sauce topped with scallions.