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Vegan Pot Sticker Dumplings - little pockets of hot water pastry packed with vegan mince, spices and veggies - incredibly moreish and a real crowd pleaser! Recipe on thecookandhim.com

Vegan Pot Sticker Dumplings

Prep: 30 mins | Cook: 30 mins | Total: 60 mins | Quantity: 24 - 30 dumplings

Ingredients

Pastry

  • 175g (6oz) plain flour
  • 175g (6 fl oz) boiling water
  • 1/2 tsp salt

Filling

  • 1 tblsp sesame oil
  • 5 spring onions – finely sliced
  • 3 large cloves garlic – peeled and crushed
  • 1 thumb sized piece of ginger – peeled and grated
  • 1 cup chestnut mushrooms – finely diced
  • 1 small carrot – peeled or scrubbed and grated
  • 1 pack Fry’s Family Foods Veggie Mince
  • 1/2 tsp Chinese 5 spice
  • 2 vegetable stock cubes

Dipping

  • 1-2 tblsp soy sauce
  • 1 tsp garlic powder
  • Optional

Instructions

  1. You'll need to make the pastry in advance as it needs to cool then chill in the fridge
  2. Simply add the salt to the flour, stir then mix in the boiling water, stirring till it forms a dough.  Leave to cool for 10-15 minutes then wrap in cling film and chill for around an hour
  3. Whilst it's chilling you can prepare the filling - start by warming the sesame oil in a large wok then adding the spring onions, garlic and ginger and stir frying till starting to soften. 
  4. Add the mushrooms, carrot, veggie mince, Chinese 5 spice and stock cubes and stir fry till the mince is warmed through
  5. Set that aside to cool
  6. Unwrap the chilled pastry then divide into 24 small balls
  7. On a floured surface roll out the balls then cut clean circles using a 9cm (3 + 3/4 inch) round cutter
  8. Re-roll and cut out any surplus pastry
  9. Using your finger brush a little water round the edge of the dough then on one half put 1-2 tsp of filling.  Don't be tempted to over-fill, it will just tear the pastry!
  10. Fold the pastry over the filling, sealing the edges by pushing it together and crimping with your fingers
  11. Fry in batches in a large frying pan - heat a little olive oil and fry 1-2 minutes on the base and each side until lightly golden
  12. To the pan add 100 ml water, cover with a lid and steam for 3-4 minutes.  Remove the lid and cook until the water has evaporated
  13. Keep warm in a low oven while you cook the remainder of the dumplings
  14. For the dipping sauce, simply whisk the soy sauce, garlic powder and optional chili flakes together
  15. Enjoy!

Recipe by The Cook & Him at https://thecookandhim.com/recipes/vegan-pot-sticker-dumplings/