Australian🍚 Starches

Vegetarian Potstickers

Name: Vegetarian Potstickers
Total time: 1 h 30 min
Cuisine: Australian
Ingredients: 2 cups wholemeal flour; ~4-5 g dried shiitake mushrooms; ~10-12 g black wood ear fungus; ~2 spring onion; ~½ cup carrot; ~1 bunch garlic chives; ~½ tsp salt; ~¼ tsp white pepper; ~1 tbsp shaoxing wine; ~1½ tbsp soy sauce; ~1 tsp sesame oil; ~3 tbsp oil; ~¾ cups water

⏱ 90 min

Vegetarian dumplings made with shiitake steeping liquid and wholemeal flour for the skins, filled with a textured mixture of vegetables chosen for both flavour and crunch.

Adapted from a video by Adam Liaw

Dumpling School #6 | How to Make Vegetarian Potstickers | With Wholemeal Dumpling Skins

Watch on YouTube

Ingredients

wholemeal flour2 cups
dried shiitake mushrooms~4-5 gest.
black wood ear fungus~10-12 gest.
spring onion~2est.
carrot~½ cupest.
garlic chives~1 bunchest.
salt~½ tspest.
white pepper~¼ tspest.
shaoxing wine~1 tbspest.
soy sauce~1½ tbspest.
sesame oil~1 tspest.

Steps

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1
Reconstitute the dried shiitake mushrooms and black fungus in hot water. Rinse the mushrooms in cold water before soaking to remove any dirt. Chop the spring onions, carrot, garlic chives, and fungus into dumpling-filling sized pieces. For the fungus, trim away the firm parts and julienne the tender flesh into thin strips for texture.
2
Reserve the shiitake steeping liquid and heat it until boiling. Add the wholemeal flour to a mixer or bowl and gradually incorporate the liquid, starting with about half a cup. Add more liquid until roughly three-quarters of a cup has been incorporated, until the dough comes together without becoming too wet. Knead for about 10 minutes until smooth, dust with a little extra flour to prevent sticking, then cover and rest for about half an hour.
3
Combine all chopped vegetables and mushrooms in a hot wok, starting with the spring onions and carrot. Add the mushrooms, fungus and garlic chives and stir-fry together. Season with salt, white pepper, shaoxing wine (poured along the wok's edge rather than directly on the ingredients), soy sauce and sesame oil. Mix well and pour out to cool completely before using as the dumpling filling.
4
After resting, knead the dough and shape it into a long sausage-like form, then cut into equal portions. Gently flatten each piece and roll out into a round dumpling skin with a rolling pin, making them slightly thicker than traditional dumplings for better texture. Fill each skin with the cooled vegetable mixture and fold and pinch into dumpling shape.
5
Heat a seasoned carbon steel or non-stick frying pan and add a good amount of oil. Place the dumplings flat-side down in the pan and pan-fry until the base is lightly golden brown. Pour hot water around them to reach about 1 cm up the sides, cover with a lid, reduce heat to medium and steam for 6–7 minutes. Once the water has evaporated, let them cook for another 40 seconds or so to crisp the base again.
6
Serve the cooked potstickers with aged dumpling sauce and chilli oil on the side.

Vegetarian Potstickers

Ingredients

Steps

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