Shiitake Pot Stickers
Prep Time
About 20 mins
Total Time
30 minutes
Yield: 5
Credit:
Plant-Based Food Author, Chef Ed Harris, who is mostly known for being a winner on Food Network’s hit cooking show, “Chopped” and competing on “Iron Chef International.”
Chef Ed has just released his plant-based cookbook, “Veganish: Food You Want to Eat.”
The “Veganish” cookbook is the first part of a series of cookbooks by Author and Chef Ed Harris about his experiences with food in last 20 years.
This book is written for anyone who have started the journey of being VEGAN to becoming happier and healthier. It’s written to help you develop a deeper understanding of how easy and delicious vegan food can be.
Ingredients
Potsticker (gyoza) Wrapper (white)
1 Lb Shiitake Mushrooms, small chop
1/2 Lb Water Chestnut, small diced
3/4 Lb Carrots, small diced
4 Oz Thai Chili, minced
8 Oz Ginger, minced
4 Oz Garlic, minced
1 Cup Corn, sliced off the cob
1 1/2 Oz Salt
1 Teaspoon White Pepper
3 Tablespoon Sesame Oil
2 Oz Vegetarian Oyster Sauce
1 Oz Mushroom Soy
5 Oz Corn Starch
5 Oz H2o
1/4 Cup Cilantro Leaves, chopped
1 1/2 Cup Rice Wine Vinegar
1 Cup Low Sodium Soy Sauce
1 Tablespoon Sambal Chili Sauce
Directions
- Blanch briefly the shiitake mushrooms, chestnuts, carrots & corn.
- Drain dry all blanched vegetables.
- In a wok add about 4-6 tablespoons of oil and heat. Add garlic, chili, ginger and cook for about 2 minutes. Stir fry all ingredients and season with salt, sugar, white pepper, sesame oil, vegetarian oyster sauce and mushroom soy. Make a slurry with the cornstarch and water, add as needed to the mix to thicken the stir-fry. Cool down then fold in cilantro.
- Once filling is fully cooled, we can start the dumpling making.
- Set aside a small bowl of h2o and a baking sheet tray lined with parchment paper near your workspace.
- Lay about 2-4 dumpling wrappers on the work surface and place about a tablespoon of filling in the middle of each. Make one at a time if this is your first time making dumplings. The skin tends to dry out if left in open air too long.
- Dip a finger or two in the h2o and run it around the edges of the first dumpling wrapper and fold, then repeat.
- Fold the wrapper over and pinch it closed. If the wrapper opens again, dab it with a little h2o and pinch again. Wrappers will dry out, so work quickly to seal them up.
- Repeat with remaining wrappers until all the filling is used.
- To cook the potstickers, fill a medium size sauce pot with h2o half way up and bring to a boil. Add dumplings small batches at a time and cook. When ready they should float about 6 minutes. Once dumplings are ready, drain and set aside.
- Heat a large skillet over medium-high heat and coat the bottom with about a tablespoon of oil. Once the oil is hot, add cooked dumplings to get color. You are looking for golden brown. Remove from oil to a paper-towel on a plate.
- Serve immediately with soy sauce mixed with rice wine vinegar & chili sauce for dipping.
