Vegan Dumplings (Potstickers / Gyoza)

Ingredients

• 2 1/2 cup Chinese Cabbage
• 1 cup Carrot
• 1/2 cup Leek
• 2/3 cup Chesnut Mushrooms
• 1/2 cup Shiitake
• 1/3 cup Onion
• 2 tsp grated Garlic
• 2 tsp grated Ginger
• 2 tbsp Potato Starch
• 2 tbsp toasted Sesame oil
• 2 tbsp Soy sauce
• 1 tbsp Sake
• 50 Store-bought Wrappers
• 200 g Fermented Tofu
• 2 1/2 cup Chinese Cabbage
• 1/2 cup Shiitake
• 2/3 cup Chesnut Mushrooms
• 1/3 cup Onion
• 2 tsp grated Garlic
• 2 tsp grated Ginger
• 2 tbsp Potato Starch
• 2 tbsp toasted Sesame oil
• 3 tbsp Soy sauce
• 1 tbsp Sake
• 50 store-bought Wrappers
• 1/2 cup Soy sauce
• 1/2 inch grated Ginger
• 1 Garlic clove, grated (or 1-2 tsp garlic powder)
• 1 tsp toasted Sesame oil
• 1 tsp sake (optional)
• 2 tsp Maple syrup

Instructions

1. 1

   --- Dumpling Filling ---

2. 2

   Finely chop the veggies. Place the finely cut cabbage on a large plate and sprinkle it with salt. Let rest for 10mn.

3. 3

   Squeeze the juice out of the cabbage and place the finely cut cabbage in a large bowl.

4. 4

   In the bowl, mix all the filling ingredients. If you're doing the two types of fillings, take two different bowls. Place the bowl(s) in the fridge at least 15mn (see note).

5. 5

   --- Fold the dumpling ---

6. 6

   Add 1 tsp of filling to the center of the dumpling wrapper. Brush the edges with water and fold the dumpling into the shape you desire. Make sure to seal the seams.

7. 7

   At this point, you can freeze the dumplings if desired. (see notes)

8. 8

   --- Cook the dumplings, pan-fried ---

9. 9

   Heat a pan over medium heat and pour 2-3 tbsp of oil. Add the dumplings/gyoza to the pan on the smooth side for 2-3 minutes (until golden/nicely browned).

10. 10

    At this point, add 1/4 cup of water and cover with a lid. Make sure to do that out of the fire in case some oil throws out of the pan. Steam for 7-10 minutes (until the water has evaporated). If the water is still not completely evaporated, finish cooking 1-2 minutes without the lid.