Pan-fried vegetarian dumplings / potstickers (素煎饺)
User Reviews
5
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Prep Time
40 mins
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Cook Time
10 mins
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Rest
30 mins
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Total Time
1 hr 20 mins
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Servings
40 dumplings
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Calories
381 kcal
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Course
Main Course
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Cuisine
Chinese
Pan-fried vegetarian dumplings / potstickers (素煎饺)
Description
The recipe starts by blanching spinach to extract vibrant green juice, which is used to color half of the flour dough while the other half remains plain white, creating an attractive contrast in the wrappers. The doughs rest to relax gluten before rolling.
The filling combines finely minced bok choy, carrot, rehydrated shiitake mushrooms, and softened mung bean vermicelli, all squeezed to remove excess water to prevent sogginess. Spinach puree and an egg act as binders, while minced ginger, chopped spring onion, ground Sichuan peppercorn, and hot oil poured over the aromatics enhance the filling’s flavor.
After assembling, the dumplings are pan-fried to crisp the base and then steamed briefly by adding water and covering the pan, creating a potsticker texture with a golden crisp bottom and soft, tender dough. This combination of textures and the herby, mildly spicy filling make these dumplings a satisfying vegetarian option.
The dough hydration and resting are important for pliability. Salting the filling just before assembling keeps the mixture from becoming too watery. Dumplings can be frozen right after folding for convenience and cooked directly from frozen.
Ingredients
For the dough
- 150 g spinach 5oz
- 300 g all-purpose flour 2 ⅓ cups, plus extra for dusting
For the filling
- 200 g bok choy or Chinese cabbage
- 60 g carrot
- 5 dried shiitake mushroom pre-soaked (see note 1)
- 30 g mung bean vermicelli noodle pre-soaked, dried
- 1 egg
- 1 talk spring onion finely chopped
- ½ teaspoon ginger minced
- 1 pinch Sichuan peppercorn ground
- 1 tablespoon neutral cooking oil generic cooking oil
- 1 teaspoon salt
You also need:
- neutral cooking oil for frying, generic cooking oil
Instructions
Prepare the spinach juice
- Briefly blanch spinach then transfer to a food processor to puree.
- Use a fine sieve to extract approximately 75 ml / 5 tablespoons of spinach juice (add anlittle water if necessary). Set the spinach puree aside for the filling.
Make the dough in two colours
- Divide the flour into two equal portions. Add about 75 ml / 5 tablespoons of water to one portion of flour then knead to a white dough.
- Add the spinach juice to the other portion of flour to form a green dough.
- Leave to rest for at least 30 minutes (see note 2).
Mix the filling
- Mince Pak Choi (Bok choy), carrot, Shiitake mushroom and mung bean vermicelli noodles (chop with a knife or use a food processor).
- Squeeze out the excess water from the vegetables with your hands.
- Stir in the spinach puree and egg.
- Place spring onion, ginger and ground Sichuan pepper on top of the mixture. Heat up the oil then pour it over the herbs and spice.
- Finally, add salt and mix(see note 3).
Roll the wrappers
- Roll the white dough into two ropes.
- Flatten the green dough into two rectangle pieces (same length as the ropes) then wrap the white dough all round and seal well.
- Cut into about 40 equal sections. Press each piece into a small disc with the palm of your hand.
- Use a rolling pin to flatten it into a thin disc. Dust with flour if the dough sticks (Please refer to the video in the post).
Shape the dumplings
- Place a spoonful of filling in the middle of a wrapper.
- Fold the wrapper, then seal it. You may do it any way you like. Make sure there is no leakage if you plan to boil (instead of frying) the dumplings.
Fry the dumplings
- Coat a frying pan with oil and heat up over high heat. Place in the dumplings.
- When the bottom part becomes golden brown, pour in water (enough to cover ⅓ of the dumplings) then cover with a lid.
- Uncover when the water evaporates completely. Serve warm with a dipping sauce of your choice.
Notes
- Rehydrate dried shiitake mushrooms by soaking in cold water for 8 to 12 hours until very soft; discard stems before use.
- Adjust dough hydration as needed based on flour brand to ensure easy rolling without stickiness.
- Delay adding salt to the filling until just before assembling to prevent excess moisture from vegetable draw-out.
- Assemble and freeze dumplings on a tray dusted with flour or lined with parchment; once solid, store in airtight bags and cook from frozen.
Nutrition Information
Show DetailsNutrition Facts
Serving: 40dumplings
Amount Per Serving
Calories 381 kcal
% Daily Value*
| Serving | 10dumplings | |
| Calories | 381kcal | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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