Simply delicious tried and true recipes, vegan style.
Eff Yeah It's Vegan!
  • Recipes
  • The Rest
    • The Kitchen Sink Blog
    • The Li'l Vegan's Lunchbox
    • Why The Eff?!
    • Products I Love
    • Eff-Ups

Vegan Potsticker Dumplings

4/24/2013

4 Comments

 
Picture
In my opinion, you judge the quality of a Chinese restaurant by their pot sticker (or Japanese by their gyoza). They're kind of a big deal. There's something wonderful about the fresh, hot dough, soft from steam, with the savory, hot, kinda crunchy filling, and the saltiness of the gyoza sauce. They're complete effin' packages of wonderful. 
From what I understand, they should have 14 pleats. If I accomplished half of that, I did well. Either way, these are worth the little bit of time. 

Picture
Potsticker Filling:
  • 1 cup TVP, re-constituted
  • 1 tbs vegetable or canola oil
  • 1 tsp vegan Worcestershire sauce
  • 1 small head napa cabbage
  • 1 tsp salt
  • 1 carrot
  • 4 green onions
  • 1 piece ginger, size of thumb-knuckle
  • 3 cloves garlic
  • potsticker wrappers

For the dipping sauce:
  • 1/2 cup soy sauce
  • 2 tbs rice wine vinegar
  • 1 green onion
  • 1 clove garlic
  • sesame seeds, toasted 

The day before you want/ need these bad boys:
Cube the cabbage, removing the core. Shred the cabbage to bits about a quarter-inch in size. Spread the cabbage out onto layered paper towels and sprinkle with a tsp of salt. This is going to help push the water out of the cabbage. Allow to sit like this for 30 minutes. 
While the cabbage is draining, in a medium saute pan on medium heat, add oil. Once hot, add the TVP and the Worcestershire sauce and cook until browned. Remove from heat.
Shred the carrot on a grater and microplane the ginger.
Finely chop the garlic.
Once 30 minutes has passed, place another layer of paper towels over the cabbage and push on the cabbage to squeeze the water out. Add to a bowl and mix all the ingredients together. Cover and put bowl in refrigerator overnight. 
For the dipping sauce, dice the garlic and green onion. Add the rest of the dipping sauce ingredients together, stir, and refrigerate overnight. 

To assemble:
(See pictures below) Lay out one potsticker wrapper. Dip your finger in clean water, then use finger to moisten the outer edge of the wrapper. Place about a tsp of the filling into the center of the shell. Bring the top of the shell at the center to the bottom of the shell (see pic). Then working to the edges, pinch the top over then press to seal. Repeat until you run out of something. 

To cook: 
In a large flat bottomed pan on medium heat, heat enough peanut oil or canola oil to lightly cover the bottom. Place the potstickers flat side down and cook until opaque. Flip over, then add 1/2 cup of water. Continue cooking until the water evaporates, turning them back over if they start to brown. Cook for another minute more after the water is evaporated. Serve with the sauce or as desired. 
Print Friendly and PDF Email this page
Picture
Picture
Picture
Picture
Want to stay connected? Like our Facebook page! 
4 Comments
Debbie
9/13/2013 11:07:13 am

What is tvp reconstituted. I'm new in the vegan world?

Reply
EffYeah Apryl
9/13/2013 11:12:13 am

Debbie, welcome! Bob's Red Mill sells TVP (textured vegetable protein). The way I reconstitute is a 1:1 ratio of TVP and boiling water. Stir and let sit for 20 minutes, drain off the excess water, and viola! A simple protein that works well in ground beef type dishes, like tacos, sloppy joes, or for ground pork, like in the potstickers.
Let me know if you need anything else!

Apryl

Reply
Mike
10/22/2017 10:47:16 am

Those wrappers have egg listed as an ingredient.

Reply
EffYeah Apryl
10/23/2017 10:32:50 am

They may have changed the recipe, but they didn't when I wrote this recipe years ago. I'm sure you can find a substitute brand to use.

Reply



Leave a Reply.

    Author

    Hi, I'm Apryl, a sassy artist-type who also happens to be the mommy in this 3-piece (soon to be 4-piece) band. My husband, Sean, and I are both foodies with food & beverage backgrounds.
    I love experimenting in the kitchen and using my husband and 6 year old daughter, Anabella, as the testers. I also love feedback, and I hope you enjoy the recipes I post as much as we enjoyed them. 

    Like Us!
    Facebook:


    Would you like to receive emails of new recipes?

    Enter your email address:

    Delivered by FeedBurner

    Archives

    December 2014
    November 2014
    May 2014
    April 2014
    March 2014
    December 2013
    November 2013
    October 2013
    September 2013
    August 2013
    July 2013
    June 2013
    May 2013
    April 2013
    March 2013
    February 2013
    January 2013
    December 2012

    Categories

    All
    Asian Fare
    Baked Tasties
    Barbecue
    Beverages
    Bread
    Breakfast
    Cheesy
    Chocolate
    Cookie And Treat Swap 2013
    Crockpot
    Desserts
    Dips
    Entrees
    Finger Foods
    Gluten Free
    Ice Cream
    Italian Food
    Jewish Food
    Juices
    Latin Fusion
    Lunchbox Fare
    Middle Eastern
    No Bake Tasties
    No-bake Tasties
    Pasta
    Pizza Dough
    Quinoa
    Raw
    Rice Cooker Dishes
    Rice Dishes
    Salads
    Sandwiches
    Sauces
    Side Dish
    Snacks
    Soups
    Soy Free
    Sriracha
    Tofu
    Vegan Kids

    RSS Feed

Home
About
Contact
©2012-2014  Eff Yeah It's Vegan! All Rights Reserved