Dorothy Porker

Vegan Sizchuan Mushroom Pot-stickers

I love Sizchuan pepper, it is by far my favorite spice. It’s incredibly floral and magical, so I may have upped the ante a bit from the original recipe. Keep in mind Sizchuan pepper, at least to me, isn’t clear your sinuses hot, but has a numbing quality (and supposedly even gives you a mild high) that really brings out the flavor of the pepper (and whatever else you’re having with it).

I’ve been noticing a lot of dumplings making the rounds lately. So when I saw these spicy Sizchuan potstickers I had to get in on the action.

They were amazing and think my new game plan is to basically have gyoza wrappers in my freezer at all times. That way I can finely chop up any left-overs with some spices, stick ‘m in there and make some more heavenly crunchy doughy pot-stickers.

Ingredients

  • 24 gyoza wrappers, thawed (!)
  • 2 tsp sesame oil
  • 250 gr mushrooms of choice, finely chopped (I went with oyster)
  • 4 leaves thinly sliced Chinese cabbage (use the left-overs to make kimchi)
  • 2 thinly sliced scallions, plus a little bit extra for your dip
  • 1 tsp fresh grated ginger
  • 1 tbsp hoisin sauce
  • 1 tsp onion powder
  • 1/4 tsp garlic powder
  • 1 tsp freshly ground Sizchuan peppercorns
  • neutral oil for frying (I use sunflower)
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1/4 tsp gochugaru (Korean red pepper flakes)

Begin by heating the sesame oil in a large frying pan. Once the oil is hot, add the mushrooms and cook, stirring every once in a while, until the mushrooms have lost most of their liquid, said liquid has evaporated and they are beginning to brown. This should take 5 minutes or so.

Now add the Chinese cabbage. Let the cabbage wilt, and keep going until the liquids have evaporated again. Now add the scallions, ginger, hoisin and finally the Sizchuan pepper, onion and garlic powder and stir briefly to combine. Set aside and leave to cool.

Ready to wrap

While the mixture cools, lay out your gyoza wrappers on some parchment paper. Set up a small bowl with a little bit of water next to it. Once the mushroom cabbage mixture is cool enough to handle, you are ready to start wrapping. Place one very full teaspoon of the mixture onto the center of each wrapper.

Now dab your finger in the water and use it to brush the edge of the wrapper closest. For your first time it’s best to just close it by bringing the edges together, pressing them gently until they stick and leaving it at that. For fancier folds, check out this video. Be sure to fold and close all your pot-stickers before the next step.

Fry, then steam

Finally, heat a few tablespoons of neutral oil in a clean frying pan that you have a well-fitting lid for. Once hot, add a few of your pot-stickers, making sure you don’t overcrowd the pan. Mine holds about 10 in a batch. Fry them for 2 minutes or so, turning them over a couple of times as you go along so they get some nice crisp golden edges on all sides. Now add a 1/4 cup of lukewarm water to the hot pan and closing it off with the lid immediately, allowing the dough to steam for 3 minutes or so.

Eat with a dip of the soy sauce, rice vinegar, gochugaru and some more scallions.

This post is part of Veganuary 2019. Check out vegan recipes I’ve posted previously re, follow my adventures in Veganuary on instagram, or check out my Vegan and Vegetarian board on Pinterest for inspiration.

 

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