(Source: Chef Ed Harris)

Tasty Vegan Potstickers With Mushrooms & Corn

by | June 19, 2020

Best known for winning season four of the popular Food Network television cooking show, Chopped, Chef Ed Harris has created a number of show-stopping plant-based recipes we’re super excited about.

Whip up these incredible vegan potstickers with savory muchroom and corn for a dinner your fam won’t soon forget!

cilantro for vegan potstickers

Tasty Vegan Potstickers With Muchroom & Corn

Cooking Time: 30 mins
Servings: 5
Preparation Time: About 20 mins

Ingredients

  • 4 cups shiitake mushrooms, small chop
  • 2 cups water chestnuts, small diced
  • 1 1/2 cups carrots, small diced
  • 1 cup ginger, minced
  • 1 cup of corn, sliced off the cob
  • 1 cup of low sodium soy sauce
  • 2/3 cup cornstarch
  • 2/3 cup of water
  • 1/2-1 cup of rice wine vinegar
  • 1/2 cup Thai chili, minced
  • 1/2 cup garlic, minced
  • 1/4 cup cilantro leaves, chopped
  • 4 Tbsp vegetarian oyster sauce
  • 3 Tbsp sesame oil
  • 2 Tbsp mushroom soy
  • 1 Tbsp sambal chili sauce
  • 1-2 Tbsp salt
  • 1 tsp white pepper
  • Potsticker (gyoza) wrapper (white)

Method

1. Briefly blanch the shiitake mushrooms, chestnuts, carrots & corn.

2. Drain dry all blanched vegetables.

3.  In a wok, add about 4-6 tablespoons of oil and heat. Add garlic, chili, ginger and cook for about 2 minutes. Stir fry all ingredients and season with salt, sugar, white pepper, sesame oil, vegetarian oyster sauce and mushroom soy. Make a slurry with the cornstarch and water, add as needed to the mix to thicken the stir-fry. Cool down then fold in cilantro.

4. Once filling is fully cooled, we can start the dumpling making.

5. Set aside a small bowl of water and a baking sheet tray lined with parchment paper near your workspace.

6. Lay about 2-4 dumpling wrappers on the work surface and place about a tablespoon of filling in the middle of each. Make one at a time if this is your first time making dumplings. The skin tends to dry out if left in open air too long.

7. Dip a finger or two in the water and run it around the edges of the first dumpling wrapper and fold, then repeat.

8. Fold the wrapper over and pinch it closed. If the wrapper opens again, dab it with a little water and pinch again. Wrappers will dry out, so work quickly to seal them up.

9. Repeat with remaining wrappers until all the filling is used.

10. To cook the pot stickers, fill a medium size sauce pot half way up with water and bring to a boil. Cook dumplings in small batches, just a few at a time. When ready, they should float about 6 minutes. Once dumplings are ready, drain and set aside.

11. Heat a large skillet over medium-high heat and coat the bottom with about a tablespoon of oil. Once the oil is hot, add cooked dumplings to get color. You are looking for golden brown. Remove from oil to a paper-towel on a plate.

12. Serve vegan potstickers immediately with soy sauce mixed with rice wine vinegar & chili sauce for dipping.

For more on Chef Ed Harris, check out his website and don’t forget to share your own recipe for vegan potstickers below!

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