A trip to T&T Supermarket on the weekend inspired me to make these delicious potstickers!
I spotted a few of my favorite varieties of mushrooms and I decided I would make them vegetarian.
Potstickers are a type of dumpling usually filled with ground pork and cabbage but they are versatile and can be personalized to your taste. Try a few different kinds for a fun, easy to put together snack.
Yield: approximately 40–50 potstickers
Preparation time: 2 hours
Cook time: 15 minutes
¼ cup canola oil
8 oz cremini mushrooms
8 oz king oyster mushrooms
6 oz chanterelle mushrooms
7 oz enoki mushrooms
1 stick celery
2 cloves garlic
12 oz bean sprouts
3 green onions
Salt and pepper to taste
1 egg, beaten
1lb round wonton wrappers
2 tbsp soy sauce
1 tbsp mirin
1 green onion, chopped
1 tsp sugar
½ tsp chili oil
Juice of ½ a lime
For the potstickers
Clean the mushrooms and cut them into small pieces. Keep them separate.
Heat a large frying pan with a tablespoon of canola oil on high heat.
Add the cremini mushrooms and fry until they are golden brown. Stir often and add more oil if needed.
Remove the mushrooms from the pan into a large mixing bowl.
Repeat the cooking process for the rest of the mushrooms. Cooked separately and added to the same mixing bowl.
Once all the mushrooms have been cooked, heat the pan again, add canola oil, celery, and garlic, and sauté.
Once the celery softens, add the bean sprouts and sauté for another minute while stirring.
Now add the green onions, stir, and cook for another minute. Turn the heat off and add the sprout mix to the mushrooms.
Season the mix with salt and fresh cracked black pepper and let it cook completely.
Once the mix has cooled, take one wonton wrapper, and wet the edges with the beaten egg (for vegan potstickers use a slurry of water and flour instead of the egg).
Add a tablespoon full of the mushroom mixture to the center of the wrapper and crimp fold the edges together.
For the sauce
Mix the ingredients to combine.
Heat a large frying pan on high heat.
Add canola oil and fry the potstickers on all sides until golden brown. Remove from the pan, turn off the heat, and enjoy your potstickers with the dipping sauce.