Yesterday for our Vegan Cooking activity we made delicious Chinese Dumplings!
One of our teachers, Serena, has made them a few times and kindly shared the recipe with us and led the afternoon session!
Luckily I didn’t miss out though as I got to make them (and eat them!) with our morning group 🙂
They are really quick and simple to make; if you’d like to try them at home here’s how…
- 1 packet vegan wonton wrappers
- 1 tablespoon vegetable oil
- 2 thinly slice leeks
- 1 clove garlic, minced or crushed
- 1 cup diced mushrooms
- 1 cup grated carrots
- 1 cup hard tofu, cut into small dice
- 4 cups chopped baby bok choy, Chinese cabbage or spinach
- 1 tablespoon soy sauce, plus extra for tasting
- 1/4 cup water
- 1/2 teaspoon sesame oil
- 1 teaspoon minced ginger
- salt and pepper to taste
- Heat the oil in the wok over high heat. (Alternatively, you can make this in a large saute pan.)
- Add the leeks ,garlic and ginge. Stir fry (use a spatula to stir, scoop and flip the ingredients) for about 20 seconds. Do so quickly to keep the garlic from burning.
- Add the mushrooms and stir fry again continuously to keep the ingredients from burning, but also to help everything release their moisture. Do this for 10-15 seconds.
- Add the greens, carrots and tofu .
- Add the water and soy sauce. Stir fry for about 2 minutes, or until the greens have cooked down and the tofu has heated through.
- Drizzle with sesame oil. Stir to combine. Turn off the heat.
- Taste the vegetables. If it feels like you need to adjust for seasoning, you can add a splash of soy sauce or you can add a pinch of salt to taste. Because soy sauces differ in saltiness, you may have to adjust as needed.
- Set aside to cool to room temperature before using in potstickers. As a filling, it will be too “saucy” so you will have to strain it.
- Once cool, assemble your potstickers. Place a small teaspoon of the filling in the centre of a wonton wrapper. Wet the edges of the wrapper with water. Fold the wrapper over the filling and pinch the edges together to seal. Place them upright on a plate, being careful not to let them touch or else they will stick together.
- Heat 1 tablespoon of oil over medium-high heat in a large pan. Add the potstickers and fry until browned on the bottom – 1 to 2 minutes. You may need to work in two batches if not all your potstickers fit in the pan. Add 1/4 cup of water, cover the pan and reduce heat to medium. Allow to steam until the tops are tender and the water has evaporated – about 2 to 3 minutes. Uncover the pan and flip the potstickers onto their sides to brown on each side (optional). Remove to a serving dish.
- Serve with soy sauce.