Mushroom Seitan Pot Stickers
makes about 24
Recipe from Lauren Ulm
The filling for these easy pot stickers is a spicy ground setian mushroom mix, with fresh ginger and chilies.
Read more about this recipe at VeganYumYum.
ingredients
Filling:
2 cups Easy Baked Seitan
10 to 15 cremini mushrooms, roughly chopped (about 2 cups)
1 tablespoon oil
1 to 2 cloves garlic, minced
1 to 3 teaspoon fresh ginger, minced
2 hot green chiles, de-seeded and minced
1 tablespoon soy sauce
1 tablespoon rice vinegar
2 tablespoons water
1 tablespoon cornstarch
24 japanese gyoza wrappers
Water
Oil
timer
prep: 1 hour
total: 1 hour
tools
food processor
skillet
small bowl
whisk
pastry brush (optional)
non-stick pan
instructions
1. Make the filling: Roughly chop the seitan and add it to your food processor. Process until it’s ground uniformly (it should look like breadcrumbs). Remove the ground seitan to a large bowl.
2. Process the mushrooms in the same way.
3. Heat the oil in a skillet, adding the garlic, ginger and chilies. Fry for a few minutes until the garlic begins to turn golden (don’t burn it), then add the mushrooms. Sauté until softened, then add the ground seitan. Stir in the soy sauce and vinegar and taste. Season with salt and pepper if necessary.
4. Turn off the heat. Whisk water and cornstarch together in a small bowl. Once the pan has cooled a bit, add in the water/cornstarch mixture and stir well. This will help the filling stick together. Let the filling cool a bit before you get going.
5. Make the pot stickers: Place 1 of your wrappers in front of you. Place 1 packed tablespoon of filling in the center. Wet the edges of the wrapper using a pastry brush dipped in water, or your fingers. (I keep a little bowl of water next to me for this. Keep your stack of wrappers covered with plastic wrap while you’re working so they don’t dry out.)
6. Gently fold wrapper in half. Begin to press and seal the edges, forcing out as much of the air as you can. If desired, crimp the edges. This ensures they’re sealed tight, and it looks pretty, too.
7. Arrange pot stickers in your non-stick pan that has been lightly coated with oil. Place them over medium high heat and cook until the bottoms are browned and crispy. If you want a really golden bottom, add a drizzle of oil to the pan. (You can lift them up to check on them as they’re cooking.)
8. Once they’re as brown as you’d like, add 3/4 cup of hot water to the pan and cover immediately with a lid. Turn the heat up to high.
9. Set the timer for 7 minutes. Then take a peek. You want most or all of the water to be evaporated. If there’s still some water in the pan after 7 minutes, remove the lid and cook until the pan is dried out and the bottoms have re-crisped. If desired, you can mist the pot stickers with water or oil if they seem to be drying out. Once they’re crispy again, slide them out of the pan
10. Serve with a standard gyoza dipping sauce: soy sauce, rice vinegar and a little sugar to taste.
