Vegetable Potstickers
Ingredients:
200g. All purpose flour
100g. Hot water
1 bunch green onions
One small carrot
3 cloves garlic
300 gr napa cabbage
1 Tbsp fresh ginger
2 Tbsp soy sauce
4+grams Dry shitake mushrooms (soaked in warm water)
2 Tbsp soy sauce
1 tsp rice vinegar
2 tsp brown sugar
½ Tbsp sesame seed oil
1 T water
Sesame seeds
Directions:
To make the dough, add the flour to the bowl and pour in the hot water. Knead the dough for around 10 minutes, until smooth. Wrap in plastic wrap and let chill for 30 minutes in the fridge.
To make the filling, mince the onion, carrot and garlic. Stir fry in a pan with a tablespoon of vegetable oil at medium heat. Add the shredded cabbage and let cook for a few minutes. Cover with a lid.
Strain and chop the mushrooms, and add them to the pan along with ginger and soy sauce. Let cook for about 10 minutes, or until cabbage is soft. Set aside.
To make the dumplings, dust surface with flour. Divide the dough into little balls and roll each one out, wrapping about a tsp of filling in the dumpling. In a pan, heat 1-2 T of oil and place the dumplings to fry at medium heat until the bottom is golden brown.
Add enough water to cover the bottom of the pan (there will be loud sizzling) and close the lid to steam until water is evaporated or dumpling tops are cooked. Open and let cook for a bit more time, or until crispy.
For the sauce, combine the wet ingredients and sesame seeds.