Crispy Veggie Pot Stickers
This hearty, flavourful, mushroom-based filling is a perfect complement to the crispy shell. They fry up in just a few moments to a golden brown crunch.
| Servings | Prep Time |
| 4-5dozen | 20minutes |
| Cook Time |
| 5minutes per pan |
|
|
Ingredients
- 1package vegan dumpling wrappers16 ounces (450 grams)
- 1Tablespoon oil
- 1/2cup onion
- 2cloves fresh garlic
- 4cups mushrooms
- 3medium carrots
- 1cup purple cabbage
- 1package firm or extra firm tofu
- 2Tablespoons tamari or soy sauce
- 1Tablespoon sesame seeds
- 1/2 – 1teaspoon chile/garlic sauceoptional but adds a nice heat!
- salt and pepper to taste
- chili flakesAdd a few if you want a spicy kick!
- oil to cook in
Instructions
- If you are planning to eat these immediately, heat a heavy pan with at least an inch of oil. (You can cook these in an air fryer, but the wrappers are more like crackers when cooked this way.)
- Heat a frying pan with a little oil. In a food processor, pulse the onion and garlic together to make a fine pulp. Cook this in the heated pan until onion becomes translucent…do not brown. (This makes garlic bitter.)
- In the same food processor but with a shredding blade, shred the mushrooms, carrots, and cabbage.
- Add these shredded veggies to the heated pan and stir to cook the veggies until tender and a lot of the moisture has steamed off.
- After you have rinsed the tofu, put it through the same shredding device on your food processor, creating a shredded pile of tofu that will absorb flavours wonderfully. Put the tofu in a large bowl, add the tamari or soy sauce, some additional hoisin sauce, the sesame seeds, and some salt and pepper to taste. Add in the cooked veggies and stir gently to create your filling. This can even be made a day ahead!!
- Spread out 6 or 8 wonton shells at a time. Put about a Tablespoon of the filling in the center of each. Lightly brush the edges of the circle with a little water. This moisture allows for a firm seal when the wrapper is folded in half. Gently press the edges to seal.
- At this point, you can freeze these in a single layer until solid and then put in a bag. Cook from frozen when ready. (Don’t let them thaw out, as they will break while cooking.)
- When the oil is hot, try cooking one and see if it heats through without burning the crust. I keep my oil at medium low in a cast iron pan. They cook very quickly.
- Serve immediately and enjoy these dipped in Maple Sesame Sauce, hoisin or peanut sauce.
Recipe Notes
Make lots and freeze some for later for a quick and delicious snack!!
