Spicy Vegan Potstickers

Ingredients

• Sesame oil

  Salad or cooking

  2 tsp or 9g

• Mushrooms

  Brown, italian, or crimini, raw

  3 cup sliced or 216g

• Cabbage

  Chinese (pak-choi), raw

  4 cup, shredded or 280g

• Hoisin sauce

  Ready-to-serve

  1 tbsp or 16g

• Onions

  Dehydrated flakes

  1 tsp or 1g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 tbsp chopped or 12g

• Garlic powder

  Spices

  ¼ tsp or 0.8g

• Ginger root

  Raw

  ½ tsp or 1g

• Wonton wrappers

  (includes egg roll wrappers)

  24 wrapper, wonton or 192g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  4 tbsp or 56g

• Soy sauce

  Made from soy (tamari)

  2 tbsp or 36g

• Rice wine vinegar

  1 tbsp or 15g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

Directions

1. Heat sesame oil in a large skillet over medium heat.
2. Add minced mushrooms and sauté until golden brown, about 5 minutes. Add shredded cabbage and cook for another 8-10 minutes until soft.
3. Stir in hoisin sauce, onion flakes, scallions, garlic powder, and ginger. Set aside to cool.
4. Prepare the dipping sauce by mixing soy sauce, rice wine vinegar, red pepper flakes, and remaining scallions in a small bowl.
5. Arrange gyoza wrappers on parchment-lined baking sheets with a small bowl of water nearby.
6. Once the filling is cool, place a teaspoon of filling in the center of each wrapper. Wet the edges with water, fold into a half-moon, and seal by pinching the edges. Repeat with remaining wrappers.
7. Heat vegetable oil in a large skillet over medium heat. Cook potstickers in batches for 1-2 minutes until browned. Add 1/2 cup water, cover, and steam for 3 minutes until dough is cooked. Transfer to a paper-towel-lined plate and repeat.
8. Serve potstickers with the prepared dipping sauce.

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