Opo Squash Potstickers

Name: Opo Squash Potstickers
Ingredients: 1 opo squash; 1 carrot; 2 small bundles cellophane noodles (mung bean vermicelli); 5-6 eggs; 8 shiitake mushrooms; 2 slices vegetarian protein (such as vegetarian cutlet or tofu steak); 1 can corn kernels; 4 packs store-bought dumpling wrappers; 2-3 tablespoons salt (about 30-45 grams); 1 tablespoon ground black pepper (about 8 grams); 1 tablespoon sesame oil (about 15 ml); 1-2 tablespoons soy sauce (about 15-30 ml); 2 tablespoons oil (about 30 ml); 1 thumb-sized piece ginger, minced

葆兒的素食實驗室 @pleestudio

澳洲布里斯本

When opo squash is in season, it's perfect for making dumplings or potstickers. After making them, you can freeze them for 2 to 3 months and enjoy them anytime—as long as your freezer is big enough!

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Ingredients

1opo squash
1carrot
2small bundles cellophane noodles (mung bean vermicelli)
5-6eggs
8shiitake mushrooms
2 slicesvegetarian protein (such as vegetarian cutlet or tofu steak)
1 cancorn kernels
4 packsstore-bought dumpling wrappers
Seasonings: use half for stir-frying, half for mixing with the filling
2-3 tablespoonssalt (about 30-45 grams)
1 tablespoonground black pepper (about 8 grams)
1 tablespoonsesame oil (about 15 ml)
1-2 tablespoonssoy sauce (about 15-30 ml)
2 tablespoonsoil (about 30 ml)
1thumb-sized piece ginger, minced

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Steps

1

Soak the shiitake mushrooms in water. Soak the cellophane noodles in hot water. Peel the opo squash and carrot, then shred them. Place in a bowl, add 1 tablespoon salt, and mix well to remove any bitterness. Drain the canned corn kernels and set aside.
2

Once the mushrooms are rehydrated, squeeze out excess water and finely chop them. Drain the noodles and cut them into small pieces (about 1/4 to 1/2 inch). Cut the vegetarian protein into strips, then finely chop.
3

Heat 1 tablespoon oil in a pan. Beat the eggs with a little salt, pour into the hot pan, and scramble until cooked. Remove and set aside.
4

In the same pan, add a bit more oil. Add the minced ginger and sauté, then add the chopped mushrooms. When fragrant, add the chopped vegetarian protein and stir-fry briefly. Add the noodles and scrambled eggs, mixing well. Season with sesame oil, soy sauce, salt, and black pepper. Let cool and set aside.
5

Squeeze out excess water from the shredded opo squash and carrot, then mix together. Add the cooked filling mixture and combine thoroughly. Adjust the seasoning with more salt, pepper, sesame oil, and soy sauce as needed.
6

Scoop about 1 tablespoon of filling onto each dumpling wrapper. Pinch the center of the wrapper, then pleat and seal the edges tightly to form a plump, ingot-shaped dumpling.
7

The filling is juicy and flavorful, making these potstickers especially delicious when pan-fried.