These utterly delicous--and completely vegan!--Asian potstickers come from Meghan, a member of our Kitchen Magic family.
With the meaty flavor of ground beef, but without the added fat and calories, these potstickers make for the perfect side dish or after school snack. For a healthy dinner, serve a few with a side salad and watch your family fall in love with Meatless Monday!
Ingredients for the dough:
¾ cup of boiling water
2 cups all purpose flour
1 teaspoon salt
Ingredients for the filling:
1 cup dried pinto beans
3 cups water
1 cup no-chicken stock (vegetable stock works as well)
1 teaspoon salt
½ teaspoon sesame oil
½ teaspoon oil
1 cup shredded cabbage and ¼ cup shredded carrots (1 ½ cups of undressed coleslaw mix works)
2 scallions (green onions), chopped
2 cloves garlic, minced
½ teaspoon gingerroot, minced
1 teaspoon tamari (soy sauce works as well)
½ teaspoon hoisin (if you do not have hoisin, mix another ½ teaspoon soy sauce with 1 teaspoon of brown sugar)
1 teaspoon oil
½ cup water
Directions:
Begin by boiling the pinto beans in the water, stock and salt. Boil until the beans are tender. This will probably take an hour or so.
In a stand up mixer using a dough hook, combine all the ingredients for the dough and mix on medium to high setting for 4 minutes, adding up to another ¼ cup of cold water if needed. Once the mixture acquires a dough-like consistency, roll it out onto a flour surface and continue to knead for another minute or two. Roll the dough into a disc shape and wrap with plastic wrap. Leave at room temperature for 15 minutes.
Meanwhile, begin to prepare the filling for your dumplings. A wok is the traditional cooking item used when making potstickers, but if you do not have a wok a large frying pan works just as well. Over low-medium heat, add both kinds of oil to the wok/pan. Add the next four ingredients (the cabbage/carrot mixture, scallions, garlic and gingerroot) and sauté, covered, for approximately 5 minutes. Lower the heat if you notice that the vegetables are beginning to char. The vegetables should be very tender and be nicely browned – make sure to continue to cook the vegetables until this is the case. Add the vegetable mixture, rehydrated beans, tamari and hoisin sauce to a food processor and blend until a smooth consistency is reached (should be similar to a hummus consistency).
Using either a rolling pin or pasta roller, roll out the dough. Using a coffee mug, cut out 24 3-inch discs. Stuff the discs with approximately 1 rounded tablespoon of the filling. Fold the disc in half. Roll a piece of the bottom edge over the top edge and pinch shut; repeat this process until the dumpling is sealed. Makes 24 – 30 dumplings.
In a wok/large frying pan, heat the oil over medium heat. Add the potstickers until the entire surface of the pan is covered. Pour the water over the top of the dumplings and cover. Cook for 5 minutes on each side until golden brown.
Thanks for sharing your tasty and healthy recipe with us, Meghan!
