Seed Oil Free Vegan Vegetable Pot Stickers
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Learn more āIngredients
4 servings
For the dumplings
- 24 round dumpling wrappers (gyoza wrappers)
For the filling
- 2 cups napa cabbage, finely shredded
- Ā½ tsp salt
- 1 cup shiitake mushrooms, stems removed, finely chopped
- Ā½ 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
- Ā½ tsp white pepper
For cooking
- 2 tbsp neutral oil (such as canola or vegetable oil), divided
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap.Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap. - ā 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 ā 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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