Chinese Vegan Potstickers
Recipe GLPR5d6b1ea44c1647
Crispy pan-fried dumplings filled with a savory mixture of eggplant, shiitake mushrooms, mung bean noodles, green onions, and cilantro, seasoned with five-spice powder and soy sauce. These vegan potstickers are golden and tender, steamed and fried to perfection, and can be served with your favorite chili sauce.
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Ingredients
1 medium eggplant, peeled and cut into small cubes
1 teaspoon salt, or to taste
1 tablespoon vegetable oil, divided
1 garlic clove, minced
1 small bunch mung bean noodles, soaked in warm water for 15 minutes and cut into small sections
1/2 cup chopped fresh cilantro
1/2 cup chopped green onion
1/2 cup chopped shiitake mushrooms
1 tablespoon light soy sauce
1 teaspoon Chinese five-spice powder
1 package potsticker wrappers, approximately 50 pieces
1 tablespoon warm water, for steaming
Directions
Peel the eggplant and cut into small cubes. Place the cubes in a bowl of salted water and let soak for approximately 10 minutes. This removes excess moisture and reduces the amount of oil the eggplant will absorb during cooking. Drain the eggplant cubes thoroughly.
Heat half a tablespoon of vegetable oil in a saucepan over medium heat. Add the minced garlic and stir-fry for about 30 seconds until fragrant. Add the drained eggplant cubes and stir-fry, stirring frequently, for 5 to 7 minutes until the eggplant is soft and cooked through. Transfer to a bowl and allow to cool slightly.
In a large mixing bowl, combine the cooked eggplant, soaked and cut mung bean noodles, chopped cilantro, chopped green onion, and chopped shiitake mushrooms. Season with salt, light soy sauce, and five-spice powder. Mix well until evenly combined. Taste and adjust seasonings as needed.
Place a wrapper in the palm of your hand and add about 1 teaspoon of filling to the center. Wet the edges with water, fold in half to create a half-moon shape, and then bring the two corners together and seal to form a traditional potsticker shape. Repeat with remaining wrappers and filling.
Brush a large skillet or non-stick pan with the remaining vegetable oil and heat over medium heat. Working in batches if necessary, arrange the potstickers in a single layer in the pan, flat side down. Pan-fry for 3 to 4 minutes until the bottoms are golden brown and crispy.
Carefully pour 1 tablespoon of warm water around the potstickers in the pan. Cover immediately with a lid or foil and reduce heat to medium-low. Steam for 3 to 4 minutes, allowing the steam to cook the tops and sides of the potstickers while keeping the bottoms crispy.
Remove the lid and continue cooking until all the water has evaporated and the bottoms are crispy again, approximately 1 to 2 minutes more. Transfer the finished potstickers to a serving plate.
Serve the potstickers immediately while hot and crispy, with your choice of dipping sauce such as chili sauce, soy sauce, or sriracha.
