Vegetarian Cabbage Potstickers

Name: Vegetarian Cabbage Potstickers
Ingredients: For the wrappers:; 2 1/2 cups all-purpose flour (about 300 grams); 1/2 cup hot water (about 125 grams, 160°F/70°C); 3 tablespoons cold water (about 40 grams); For the filling:; 5 cups finely chopped green cabbage (about 700 grams); 1 1/4 cups king oyster mushrooms, finely chopped (about 170 grams); 1/3 cup carrot, finely shredded (about 50 grams); 2 tablespoons celery, finely chopped (about 20 grams); 2 teaspoons grated ginger (about 10 grams); For seasoning:; 1 teaspoon salt (about 5 grams); 1 teaspoon mushroom powder (about 5 grams); 3 tablespoons soy sauce paste (about 40 grams); 1/2 teaspoon ground black pepper (about 2 grams); 2 tablespoons toasted sesame oil (about 25 grams); For dehydrating cabbage:; 2 teaspoons salt; For the crispy skirt:; 1 tablespoon oil; 1 tablespoon all-purpose flour (about 10 grams) mixed with 7 tablespoons water (about 100 grams); Flour to water ratio: 1 part flour to 10 parts water

小時光廚房 @lt_kitchen2016

Making vegetarian potstickers at home is so satisfying—the crispy bottom, chewy wrappers, and juicy filling are absolutely delicious!

小時光廚房 @lt_kitchen2016

Making vegetarian potstickers at home is so satisfying—the crispy bottom, chewy wrappers, and juicy filling are absolutely delicious!

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Ingredients

For the wrappers:
2 1/2 cupsall-purpose flour (about 300 grams)
1/2 cuphot water (about 125 grams, 160°F/70°C)
3 tablespoonscold water (about 40 grams)
For the filling:
5 cupsfinely chopped green cabbage (about 700 grams)
1 1/4 cupsking oyster mushrooms, finely chopped (about 170 grams)
1/3 cupcarrot, finely shredded (about 50 grams)
2 tablespoonscelery, finely chopped (about 20 grams)
2 teaspoonsgrated ginger (about 10 grams)
For seasoning:
1 teaspoonsalt (about 5 grams)
1 teaspoonmushroom powder (about 5 grams)
3 tablespoonssoy sauce paste (about 40 grams)
1/2 teaspoonground black pepper (about 2 grams)
2 tablespoonstoasted sesame oil (about 25 grams)
For dehydrating cabbage:
2 teaspoonssalt
For the crispy skirt:
1 tablespoonoil
1 tablespoonall-purpose flour (about 10 grams) mixed with 7 tablespoons water (about 100 grams)
Flour to water ratio: 1 part flour to 10 parts water

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Steps

1

Wrappers: Place the all-purpose flour in a bowl. Add the hot water (about 160°F/70°C) and stir briefly. Add the cold water and mix again. Knead into a dough until no dry flour remains. Place the dough in a plastic bag and let it rest for at least 15 minutes.
2

Prepare the filling: Chop all the vegetables. Sprinkle the cabbage with salt and massage for 2 minutes to draw out excess water, then squeeze out the liquid. Place all the vegetables in a clean bowl and mix well. Add the seasonings (pre-mixed) and combine thoroughly to make the filling.
3

Roll out the wrappers: Take the rested dough and divide it into equal portions. Keep unused portions covered. Roll one portion into a log and cut into 10-gram pieces. Flatten each piece and roll into a round wrapper, dusting with flour as needed to prevent sticking.
4

Fill the potstickers: Place about 2 teaspoons (12 grams) of filling in the center of each wrapper. Moisten the edges with water, fold in half, pull the sides outward, and press down to seal tightly.
5

Pan-fry the potstickers: Heat a pan and add oil. Arrange the potstickers in the pan, then pour in the flour-water mixture. Cook over medium-low heat until the water evaporates and the bottoms are golden and crispy. Invert the potstickers onto a plate and serve hot. Enjoy!