Red Meat Allergy Friendly Vegan Vegetable Pot Stickers

Total time1 hr

Prep time40 min

Cook time20 min

Red Meat Allergy Friendly Vegan Vegetable Pot Stickers

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Ingredients

4 servings

For the dumplings

24 round dumpling wrappers (gyoza wrappers)
Dynasty Gyoza Potsticker Wrappers
Taste of Inspirations Vegan Wonton Wrappers 12oz
Twin Marquis Hong Kong Style Wonton Wrapper, 16 oz Twin Marquis Dumpling Wrapper, Shanghai Style Twin Marquis Wonton Wrapper, Hong Kong Style
See all

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 oil 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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