Vegan Potstickers are traditional Chinese snacks commonly enjoyed at breakfast and dinner. Various ingredients can be added to potstickers. I like carrots, zucchini, eggs, mushrooms, and leeks. If you prefer meat, you can add beef, mutton, or other ingredients.Vegan Potstickers can also be paired with unique dipping sauces that offer a variety of flavors, including spicy, sour, and sweet. Common ingredients for these sauces include millet, vinegar, and sugar. Additionally, you can enhance the potsticker filling itself by adding pepper sauce, tomato sauce, sugar, or other seasonings. This will make your potstickers truly distinctive.
Ingredients
- 200 g shredded carrots
- 200 g shredded zucchini
- 6 g salt
- 100 g mushrooms
- 200 g egg
- 10 g scallions
- 3 g pepper powder
- 3 g of salt
- 2 g oyster sauce
- 5 g sesame oil
- Dumpling wrapper
- Edible Oil
Instructions
- What I want to share is a recipe for Vegan Potstickers. First, prepare 200 grams of shredded carrots and 200 grams of shredded zucchini.
- Then add 3 g of salt, stir well, and marinate for 5 minutes.
- Then, squeeze out the excess water with your hands.
- Then chop the shredded carrots and zucchini into small pieces.
- Then blanch 100 g of mushrooms in water, chop them into small pieces, and combine them with carrots and zucchini.
- Then add 200 g of scrambled eggs, 10 g of scallions, 3 g of ground pepper, 3 g of salt, 2 g of oyster sauce, and 5 g of sesame oil.
- Then stir all the ingredients evenly, and the vegetable potsticker filling will be ready.
- Then take a dumpling wrapper and brush it with a layer of cooking oil.
- Take another dumpling wrapper and place it on top, then use a rolling pin to roll the dumpling wrapper into thin sheets.
- Then peel off the two dumpling skins.
- Take an appropriate amount of vegetable potsticker stuffing and place it on the dumpling skin.
- Wrap the filling using the following method:
- Then, brush a layer of edible oil onto the pan, heat it, place the wrapped Vegan Potstickers on it, and reduce the heat to fry.
- After one side of the potsticker turns golden yellow, flip it over and fry the other side until it is also golden yellow. The Vegan Potstickers are now ready.
Notes
1、I like to buy dumpling wrappers from supermarkets to make potstickers because making dumpling skins from scratch takes more time.
2、 Brush a layer of cooking oil on the surface before rolling out the dumpling wrappers into large, thin sheets. This helps prevent the wrappers from sticking together later.
3、 Sesame oil is added when making vegetable potsticker filling, as it helps retain moisture in the vegetables and enhances the potstickers' flavor.
4、When frying potstickers, use low heat to cook them; otherwise, they will burn easily.
5、 The prepared potstickers can be eaten directly or with dipping sauces. My favorite dipping sauces are chili sauce, Douban sauce, and tomato sauce.
Cooking Difficulty
Nutrient Content
Matching Food
Hot and sour shrimp soup，Seafood hot and sour soup，Winter melon green tea
Suitable People
Recommend value：0-3（Try to avoid eating），4-6（Control eating less），7-8（No effect），9-10（Eat more）
Recipe related knowledge
Why do my potstickers stick to the pot easily?
If you are concerned about potstickers sticking to the pan while frying, you can add more cooking oil and heat the pan over low heat.
Why is there so much water in the filling of Vegan Potstickers?
Carrots, zucchini, and other vegetables contain a high water content. When salt is added, a significant amount of water is released. Therefore, it is necessary to manually squeeze out the excess water.
What kinds of food can be paired with Vegan Potstickers?
Potstickers are very good when paired with soybean milk and millet porridge. Some friends prefer to drink milk tea while eating potstickers.
How should Vegan Potstickers be stored?
Try not to make too many potstickers at once. If you cannot finish eating them, you can seal and refrigerate them, but they should be stored for no longer than one week.
| level：1-10 | Time：min | taste | Skill |
|---|---|---|---|
| 5 | 35 | salty, fragrant | fry |
| Content | Per 100 g |
|---|---|
| Calories | 216 kcal |
| carbohydrate | 18 g |
| Fat | 6.8 g |
| protein | 4.5 g |
| Cellulose | 3.7 g |
| People | Recommend value（1-10） |
|---|---|
| High blood sugar | 6 |
| High blood pressure | 7 |
| high blood fat | 6 |
| lose weight | 5 |
| child | 8 |