I don’t have a favorite dish because it’s just to hard decide on just one, but these dumplings are definitely up there. This is one of the less simple more fiddly recipes I have do admit. But you will get the hang of it quickly and boy, is it worth it.
These guys make a perfect appetizer for any dinner party and they definitely won’t cease to impress people. The best thing is you can make them ahead of time, and fry them just before you want to serve them. You can even make them in bulk and pop them in the freezer to have handy at all times.
Once you have started making your own dumplings you won’t look back. The possibilities are endless when it comes to filling and shapes. I also like to think everything tastes just that extra little bit better when its homemade.
Makes 32 dumplings
for the dough:
- 300g or 2 cups of flour
- 220ml or 1 cup + 2 tbsp of boiling hot water
- a pinch of salt
for the filling:
- 230g or 3 cups finely minced shiitake mushrooms
- 1 tbsp rice vinegar
- 1 tbsp soy sauce
- 2 tbsp sesame oil
- 1/2 tbsp maple sirup
- 50 ml or 1/4 cup of water
- 1 tbsp of corn starch
- 1 handful of spinach leaves
- 1 glove or garlic
- 1 tbsp of minced ginger
- 2 spring onions
- 1 tsp salt
- generous pinch of freshly ground pepper
for the dipping sauce:
- 1 tbsp minced ginger
- 1 tbsp maple sirup
- 1 tbsp sesame oil
- 1/2 tbsp rice vinegar
- 1/2 tbsp soy sauce
- 1 tsp aleppo pepper flakes
- Start by making the dough. Mix all of the ingredients together in a bowl and stir using chopsticks or a spoon (be careful the dough is very hot) until everything is well combined and the dough has cooled down a little.
- Then start kneading for 10 minutes until the dough becomes soft. Form into a bowl, cover with clingfilm and let it rest for 20 mins.
- Meanwhile make the filling. Make sure the mushrooms, the ginger, garlic, spring onions and the spinach are all finely minced. Add everything into a large bowl together with the remaining ingredients and mix well.
- Once the dough has rested form them into 32 equally sized balls. Using a small rolling pin or your hands form them into small discs about the size of your palm.
- Next its time to shape the dumplings, this one is a little tricky but you will get the hand of it pretty quickly. Here is a video that demonstrates how to do it.
- Once you have shaped all of your dumplings heat up about a tbsp of coconut oil on medium heat in a large frying pan with a lid. Add half of the dumplings into the pan without using the lid just yet and fry for 2-3 minutes until the bottoms are golden brown.
- Once the bottoms are brown add 100ml or 1/2 cup of lukewarm water, add to the pan and cover. Now let the dumplings steam cook for 8 minutes. Repeat the process with the second half of the dumplings.
- While the dumplings are cooking make the dipping sauce by simply adding all of the ingredients into a small bowl.
- Finally serve your prefect little vegan potsticker dumplings.