Serves 4
Appetizer

Ingredients

Vegetable Potstickers with Poi Dog Lavender Ponzu Dipping Sauce

Ingredients

  • dried shiitake mushrooms, 1, ounce,,dried-shiitake-mushrooms-sliced
  • minced ginger, 2, tablespoons,,
  • garlic, 2, large cloves, chopped,
  • neutral oil, 7, tablespoons, divided,la-tourangelle-grapeseed-oil
  • fresh shiitake mushrooms,, 3-ounce package, stems removed finely chopped,
  • carrot, ½, cup, finely chopped,
  • purple cabbage, 2, cups, chopped,
  • Napa cabbage, 3, cups,, 
  • Tamari, 3, tablespoons,,nitto-white-tamari  
  • scallions, 4,,divided – 3 chopped for the filling and 1 chopped for the sauce,
  • chili crunch, 3, tablespoons, divided – 2 for the filling 1 for the sauce,sb-chili-oil-crunchy-garlic
  • lavender ponzu sauce, 4, tablespoons,,poi-dog-maui-lavender-ponzu
  • water, 1, tablespoon,,
  • round dumpling wrappers, 1, package,,

 

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Vegetable Potstickers with Poi Dog Lavender Ponzu Dipping Sauce

You will never miss the meat in these vegan potstickers. The vegetable filling gets its savory, umami flavor from both fresh and dried shiitake mushrooms. Once you make these dumplings, you will never be satisfied with take out or frozen again! 

Written By Megan Fawn Schlow | May 19, 2021

Ingredients

Vegetable Potstickers with Poi Dog Lavender Ponzu Dipping Sauce

Ingredients

  • dried shiitake mushrooms, 1, ounce,,dried-shiitake-mushrooms-sliced
  • minced ginger, 2, tablespoons,,
  • garlic, 2, large cloves, chopped,
  • neutral oil, 7, tablespoons, divided,la-tourangelle-grapeseed-oil
  • fresh shiitake mushrooms,, 3-ounce package, stems removed finely chopped,
  • carrot, ½, cup, finely chopped,
  • purple cabbage, 2, cups, chopped,
  • Napa cabbage, 3, cups,, 
  • Tamari, 3, tablespoons,,nitto-white-tamari  
  • scallions, 4,,divided – 3 chopped for the filling and 1 chopped for the sauce,
  • chili crunch, 3, tablespoons, divided – 2 for the filling 1 for the sauce,sb-chili-oil-crunchy-garlic
  • lavender ponzu sauce, 4, tablespoons,,poi-dog-maui-lavender-ponzu
  • water, 1, tablespoon,,
  • round dumpling wrappers, 1, package,,

 

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Directions:

  1. Soak the dried shiitake mushrooms in boiling water for 30 minutes. Drain and squeeze the liquid from the mushrooms,  finely chop, and set aside. 
  2. Place a large skillet over medium high heat and add 1 tablespoon of oil, garlic and ginger. Cook for 30 seconds or until fragrant. Add the rest of the vegetables and stir fry for 4-5 minutes, until wilted and cooked down by half. Add the tamari and continue to cook for 1 minute more. Turn off the heat and stir in the scallions. Transfer the filling to a bowl to cool, at least 30 minutes. (The filling can be made 1-2 days in advance)

  3. To make the dumplings, place 6-8 dumpling wrappers on a clean cutting board and add 1 tablespoon of filling in the center of each. Place a small bowl of water near your work surface and using your finger or a small brush, brush the outer edge of the dumpling wrapper with a little bit of water. At this point fold the wrapper over and seal the dumplings to make a half moon shape or you can pleat one side for a fancier look.

  4. Place a large skillet over medium heat and add 2 tablespoons of oil. When the oil starts to shimmer add the dumplings to the pan and cook for 2-3 minutes (be sure not to overcrowd the pan so they can brown). Add 3 tablespoons of water and quickly cover the pan, reduce heat to low let steam for 2-3 minutes.  Repeat with the rest of the dumplings.

  5. Make the sauce by mixing 1 tablespoon chili crunch, 1 chopped scallion, the ponzu sauce and a litter water. Stir to combine and serve with the hot dumplings.