This delicious vegan ramen is quick and easy to make and is made with a…
Vegan potsticker dumplings
This recipe for vegan potsticker dumplings is easy to make and tastes delicious. Now there's no need to order takeout just make your own with whatever fillings you desire.
I don't know about you but I love dumplings. My recipe for vegan potsticker dumplings will help to fulfil and satisfy your dumpling cravings. They are deceptively easy to make and taste great!
🥘 Ingredients
For the dough
- 1 1/4 cups (140g) all purpose (plain) flour, plus extra for dusting
- 1/2 cup (125ml) hot water
For the filling
- 1 1/2 cups (150g) mushrooms (diced)
- 3/4 cups (75g) Chinese cabbage, finely chopped
- 1 tsp finely chopped ginger
- ½ tbsp Shaoxing rice wine
- ½ tbsp dark soy sauce
- ½ tsp light soy sauce
- ½ tsp salt
- ¼tsp freshly ground black pepper
- 1½ tbsp finely chopped spring onions
- 1 tsp sesame oil
- ½ tsp sugar
- 1 tbsp vegetable stock
To cook
- 2 tbsp vegetable oil
- water
For the dipping sauce
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 tsp chilli oil
🔪 Instructions
- To make the dough, add the flour to a large bowl and add the hot water gradually, while mixing with a spoon, until all the water is absorbed. If the mixture is too dry, add more water and if it is too wet add extra flour.
- Place the dough mixture onto a clean floured surface knead it with your hands, add floyr if it's too sticky. Knead for 3-4 minutes until the dough is elastic and smooth.
- Let the dough rest in a clean bowl for 20 minutes.
- While it's resting let's make the filling: mix the filling ingredients in a separate bowl and thoroughly mix. Set aside.
- Now, take the dough and knead for a further five minutes.
- After kneading, roll out the dough into circles roughly 1/2 cm thick and 8 cm in diameter.
- Place a circle into your dumpling mould and place about two teaspoons of filling in the centre of each round and moisten the edges with water. Close the dumpling mould to make your dumpling.
- Repeat with the rest of your dough and filling.
- To cook, heat a large lidded non-stick pan until hot. Add the vegetable oil and place the dumplings into the pan.
- Lower the heat and cook for roughly two minutes each side until the dumplings are golden on both sides. Add 1-2 cups of water, cover the pan and simmer for 10-12 minutes until the liquid is absorbed. Keep an eye on the water level and add more if necessary. Uncover the pan and cook for a further two minutes.
- For the dipping sauce: mix all the dipping sauce ingredients in a bowl.
- Enjoy!
💭 Top tips
Don't skip the kneading time. Kneading is vital for giving the dumpling dough a great texture.
📖 Variations
Feel free to mix up the filling flavours. I've used mushrooms and chinese leaf but beansprouts, jackfruit, pak choi, spinach and peppers are all great choices.
👪 Scaling the recipe
The quantities in this recipe creates 18 dumplings but it scales up easily. So just double the quantities to make 36 and triple to make a big batch of 54.
Don't forget to check out my other asian recipes.
Can it be made in advance?
The dough can be made in advance and refrigerated for up to three days. They taste best eaten straight after cooking but can be frozen for up to 3 months. To heat up, just place in the microwave for 1-2 minutes.
Equipment needed?
- Bowls
- Lidded frying pan
- Dumpling moulds
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This dish makes a great starter to have before my peanut satay ramen.
This dish is the perfect thing to enjoy during Chinese New Year but there's no need to wait. It is great to enjoy at any time of year.
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Vegan potsticker dumplings
This recipe for vegan potsticker dumplings is easy to make and tastes delicious. Now there’s no need to order takeout just make your own with whatever fillings you desire.
Ingredients
For the dough
- 1 1/4 cups 140g all purpose plain flour, plus extra for dusting
- 1/2 cup 125ml hot water
For the filling
- 1 1/2 cups 150g mushrooms diced
- 1 1/2 cups 150g mushrooms diced
- 1 tsp finely chopped ginger
- ½ tbsp Shaoxing rice wine
- ½ tbsp dark soy sauce
- ½ tsp light soy sauce
- ½ tsp salt
- ¼ tsp freshly ground black pepper
- 1½ tbsp finely chopped spring onions
- 1 tsp sesame oil
- ½ tsp sugar
- 1 tbsp vegetable stock
To cook
- 2 tbsp vegetable oil
- water
For the dipping sauce
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 tsp chilli oil
Instructions
- To make the dough, add the flour to a large bowl and add the hot water gradually, while mixing with a spoon, until all the water is absorbed. If the mixture is too dry, add more water and if it is too wet add extra flour.
- Place the dough mixture onto a clean floured surface knead it with your hands, add floyr if it’s too sticky. Knead for 3-4 minutes until the dough is elastic and smooth.
- Let the dough rest in a clean bowl for 20 minutes.
- While it’s resting let’s make the filling: mix the filling ingredients in a separate bowl and thoroughly mix. Set aside.
- Now, take the dough and knead for a further five minutes.
- After kneading, roll out the dough into circles roughly 1/2 cm thick and 8 cm in diameter.
- Place a circle into your dumpling mould and place about two teaspoons of filling in the centre of each round and moisten the edges with water. Close the dumpling mould to make your dumpling.
- Repeat with the rest of your dough and filling.
- To cook, heat a large lidded non-stick pan until hot. Add the vegetable oil and place the dumplings into the pan.
- Lower the heat and cook for roughly two minutes each side until the dumplings are golden on both sides. Add 1-2 cups of water, cover the pan and simmer for 10-12 minutes until the liquid is absorbed. Keep an eye on the water level and add more if necessary. Uncover the pan and cook for a further two minutes.
- For the dipping sauce: mix all the dipping sauce ingredients in a bowl.
- Enjoy!
Notes
The dough can be made in advance and refrigerated for up to three days. They taste best eaten straight after cooking but can be frozen for up to 3 months. To heat up, just place in the microwave for 1-2 minutes.
Servings: 18 dumplings
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