Eggless Vegan Vegetable Pot Stickers

Total time1 hr

Prep time40 min

Cook time20 min

4.6

(22)

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Ingredients

4 servings

For the dumplings

24 round dumpling wrappers (gyoza wrappers)

For the filling

2 cups napa cabbage, finely shredded
½ tsp salt
1 cup shiitake mushrooms, stems removed, finely chopped
½ cup shredded carrots
3 scallions, thinly sliced (green parts only)
1 tbsp fresh ginger, finely grated
2 cloves garlic, minced
2 tbsp tamari
1 tsp toasted sesame oil
½ tsp white pepper

For cooking

2 tbsp neutral oil (such as canola or vegetable oil), divided
⅓ cup water

For the dipping sauce

3 tbsp tamari
1 tbsp rice vinegar
1 tsp toasted sesame oil
1 tsp chili garlic sauce (optional)

Instructions

1
Place the shredded napa cabbage in a colander, toss with 1/2 tsp salt, and let stand for 10 minutes. Gather the cabbage in a clean kitchen towel and squeeze firmly over the sink until as much liquid as possible is removed — the cabbage should feel nearly dry. Transfer to a large mixing bowl.
2
Add the chopped shiitake mushrooms, shredded carrots, scallion greens, grated ginger, minced garlic, 2 tbsp tamari, 1 tsp sesame oil, and white pepper to the bowl with the cabbage. Stir until the filling is evenly combined.

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