So I’ve got a box of mushrooms to get through – with the power of mushroom promotion. I didn’t realise when I said yes to being part of the promotion that they would be delivering 4kgs of mushrooms to my door.
These local mushrooms are just too nice to throw any away – so I am trying to pop them into anything and everything that I can…and I thought that a vegetarian dumpling might be a nice little treat, you already know how obsessed we are with brisbane dumplings!
You can have these as a lunch – cooked as pot stickers… or even freeze some and include them into a chicken or veggie broth to make a filling dinner option.
MUSHROOM DUMPLINGS
3 cups wombok, shredded
1 cup tofu (any firmness), crumbled
1 cup fresh mushrooms, stems removed, chopped
2 cloves garlic, finely minced
2 teaspoons grated fresh ginger
1 tablespoon fresh chives, finely chopped
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 package of 50 dumpling wrappers
1 teaspoon cornstarch
1/4 cup cool water
3 tablespoons cooking oil, or more if needed
These local mushrooms are just too nice to throw any away – so I am trying to pop them into anything and everything that I can…and I thought that a vegetarian dumpling might be a nice little treat, you already know how obsessed we are with brisbane dumplings!
You can have these as a lunch – cooked as pot stickers… or even freeze some and include them into a chicken or veggie broth to make a filling dinner option.
MUSHROOM DUMPLINGS
3 cups wombok, shredded
1 cup tofu (any firmness), crumbled
1 cup fresh mushrooms, stems removed, chopped
2 cloves garlic, finely minced
2 teaspoons grated fresh ginger
1 tablespoon fresh chives, finely chopped
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 package of 50 dumpling wrappers
1 teaspoon cornstarch
1/4 cup cool water
3 tablespoons cooking oil, or more if needed
In a large mixing bowl, add wombok, tofu, mushrooms, garlic, ginger, chives, soy sauce and oyster sauce. Mix well.
Prepare the cornstarch slurry: whisk together the cornstarch and water in a small bowl.
To wrap: Place a potstickers wrapper flat in one hand. Place 1 heaping teaspoon of the potstickers filling mixture in the middle of the wrapper. Dip a finger in the slurry mixture and paint along the outside of the wrapper. Fold over to a half-moon shape. Pinch along the outside of the wrapper to close the wrapper completely around the mixture.. Repeat until all potstickers are filled and closed.
Lay folded potstickers in a single layer. Cover with plastic wrap to keep them from drying out.
When ready to cook, in a non-stick skillet, heat 1 tablespoon of oil over medium high heat. When the oil is hot, add potstickers in a single layer along the bottom of the pan. Cook until browned on one side, about 2 minutes. Flip and brown the other side equally.
Using the pan cover as a shield from splattering, add 2 tablespoons of water to the pan and cover immediately. Steam potstickers for 3-4 minutes. Uncover skillet, you should see almost all of the water has evaporated. Remove potstickers, then wipe pan dry with towel and repeat for remaining batches.
Now as you will see in my image, I like a crunchy pot sticker so I folded mine differently for maximum crunchy bottom. To fold like this, place a spoonful of mixture in the middle of the wrapper, then run a wet finger around the outside of the wrapper before bringing all of the corners together to seal.
