This post was sponsored by Paderno Kitchenware.
3 Mushroom and Spinach Potstickers (vegetarian)
By Betty Binon
Yields: 48 dumplings
Prep Time: 40 minutes
Cook Time: 30 minutes
350 g shiitake mushrooms diced
150 g oyster mushrooms diced
150 g enoki mushrooms diced
75 g or 1/2 a medium onion
225 g spinach shredded
14 g or 2 cloves garlic minced
36 g or 3 stalks of green onion thinly sliced
48 dumpling skins (AKA wonton/potsticker wrappers 3.5 inch diameter)
1.5 cups vegetable broth or water
1/2 teaspoon salt
1 tablespoon soy sauce
1/4 teaspoon ground pepper
1/2 teaspoon cumin powder
vegetable oil for frying
3 tablespoons soy sauce
1 tablespoon rice vinegar
1/2 teaspoon sesame seed oil
1/4 teaspoon red Korean hot pepper flakes (Gochugaru)
1 stalk or 12 g green onion thinly sliced
On medium high, warm up 3 tablespoons of vegetable oil in your PADERNO Classic Non-Stick Cast Iron Wok.
Add all the diced onions and garlic and cook for half a minute.
Add all the mushrooms and green onions, salt, 1 table spoon soy sauce, ground pepper, cumin powder and mix frequently with Paderno Wood Slotted Spoon for about 4 minutes. It is not necessary to overcook here. This pre-fry is to soften the vegetables.
Stir in all the spinach into the warm mushroom mix until the leaves wilt, about 10 seconds.
Transfer filling to a mesh strainer over a bowl. Allow to cool for a few minutes
Once the filling has cooled, and you’re ready to fill your dumplings, set up a station with a cup of water and a clean tray lined with parchment paper or a wood chopping board.
Moisten the inner edge of your dumpling skin with water and place about a tablespoon of filling.
Fold in half and firmly press the edges together to close and seal.
To pleat your dumplings, please see video tutorial.
Make sure you place the dumplings in a single layer without touching each other as they’ll stick. Loosely cover with plastic as you make them to avoid dumplings from drying out.
Warm up about 3 tablespoons of vegetable oil in your PADERNO Classic Non-Stick Cast Iron Wok over medium heat.
Fry about 8-10 dumplings for 1 minute or until bottoms are browned (not burnt), add 1/4 cup vegetable broth and immediately close the lid.
Reduce heat to medium, and steam for 3-4 minutes until skins start to look translucent and the vegetable broth has cooked off.
Transfer to plate and cook next batch with some more vegetable oil.
Don’t overcrowd, however if they touch a bit, that’s okay.
Freeze uncooked leftover pot stickers on sheet of parchment paper in single layer for up to 3 months.
Whisk together all the ingredients for the dipping sauce and serve. Enjoy.