Vegan Potsticker Dumplings
By:  Thomas Donnelly
  • Prep Time : NA min
  • Cook Time : 10 min

  • Serves:
    8     Difficulty: Hard
Serve 3 or 4 per person as a starter or light snack with a little bowl of dipping sauce.

  • 1/2 block of Tofu
  • 1/4 Napa Cabbage
  • 6 Small Button Mushrooms
  • 1 Carrot
  • 3 Spring Onions
  • 2 Cloves of Garlic
  • 1 teaspoon Freshly gated Ginger
  • 1 tablespoon Soy
  • 1 teaspoon Sesame Oil
  • 200 gs plain flour
  • small amount of Sunflower oil for frying


1. Take the flour and gradually add water until you have a simple dough. place this in cling film and place in the fridge for now.

2. Grate the cabbage and the carrot, once done place into a tea towel and wring to remove some of the water.

3. finely slice the mushrooms and make small dice about 0.5cm from the tofu. Finely chop the spring onions.

4. Add all the ingredients together and mix well.

5. Remove the flour dough that you made earlier and either roll thinly with a rolling pin or using a pasta machine on the finest setting. Using a round pastry cutter, cut out as many disks as you can from the dough.

6. one at a time place a disk in you hand and pleat half of the dough till you end up with a pocket, spoon in about a teaspoon of your filing, moisten the edge of the dough and join both sides together sealing the dumpling.

7. Place a tiny amount of oil in a non stick frying pan (one with a lid) and wipe round with a piece of kitchen towel, so there is a very fine coating. Now place all your dumplings with the crease upwards in the pan and leave for approximately 2-3 minutes, you can check their bottoms if you wish, they need to be dark brown. At this stage put 1/2 cup of boiling water into the pan and cover with a lid. Once all the water has boiled off, your dumplings are done.

8. Remove from pan and enjoy on their own or with a simple dipping sauce of half and half soy to sesame oil.

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