VEGAN POT STICKERS RECIPE RECIPES

Name: Chinese Vegan Pot Stickers
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 50
Cuisine: Chinese
Ingredients: 1 package of wrappers ( , around 50); 1 middle size eggplants ( , peeled and cut into small cubes); 1 garlic clove ( , mashed); 1/2 cup chopped coriander; 1/2 cup chopped green onion; 1/2 cup chopped shitake mushrooms; 1 small bunch of mung bean noodles ( , soak in warm water for around 15 minutes and then cut into small sections); 1 tablespoon vegetable cooking oil; 1 teaspoon salt or more to taste; 1 tablespoon light soy sauce; 1 teaspoon Chinese five spice powder; 1 tablespoon warm water

CHINESE VEGAN POT STICKERS | CHINA SICHUAN FOOD

Chinese Vegan Pot Stickers | China Sichuan Food image

Chinese vegan potstickers with eggplants, corinader, green onions and shitake musrhooms.

Provided by Elaine

Categories Breakfast staple food

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 50

Number Of Ingredients 12

Ingredients

1 package of wrappers ( , around 50)
1 middle size eggplants ( , peeled and cut into small cubes)
1 garlic clove ( , mashed)
1/2 cup chopped coriander
1/2 cup chopped green onion
1/2 cup chopped shitake mushrooms
1 small bunch of mung bean noodles ( , soak in warm water for around 15 minutes and then cut into small sections)
1 tablespoon vegetable cooking oil
1 teaspoon salt or more to taste
1 tablespoon light soy sauce
1 teaspoon Chinese five spice powder
1 tablespoon warm water

Steps:

Peel the eggplants, cut into small cubes and then soak the cubes in salted water for around 10 minutes. Transfer out and drain. This will help to reduce the oil absorbed by the eggplants in stir-fry process.
In a sauce pan, heat up around 1/2 tablespoon of vegetable cooking oil and then stir fry eggplants with mashed garlic until soft. Transfer out.
In a large bowl, mix stir-fried eggplants, mung bean sections, coriander, green onion and shitake mushroom with salt, light soy sauce and Chinese five spice powder.
Assemble the potstickers one by one.
Brush some oil on a pan; lay the potstickers and sauté with medium fire until golden brown. In order to make sure the potstickers are cooked toughly, I would suggest pouring around 1 tablespoon warm water after sauté the bottom side to golden brown. The theory is to steam other parts of the potstickers with vapour. Turn the potstickers over from time to time.
Transfer out when the water added are evaporated and potstickers become crispy again.
Serve immediately or with chili sauce you prefer.

Nutrition Facts : Calories 34 kcal, CarbohydrateContent 6 g, ProteinContent 1 g, SodiumContent 124 mg, ServingSize 1 serving

BUTTERNUT SQUASH POTSTICKERS [VEGAN] - ONE GREEN PLANET

Butternut Squash Potstickers [Vegan] - One Green Planet image

Savory and creamy, these potstickers can be the opening act or the main event for Chinese night!

Provided by Lisa Dawn Angerame

Cook Time 0 minutes

Yield 20 servings

Ingredients

Nutrition Facts : Calories 24 calories

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