I knew that as soon as I got home from a recent trip to China, I was going to make my own version of vegetarian potstickers that would satisfy my craving for authentic Chinese food.
How to Make Vegan Potstickers
Step #1: Heat the sesame oil in a large skillet over medium heat. Add the mushrooms and sauté until golden brown, about 5 minutes. Add the cabbage and cook for another 8-10 minutes, until the cabbage is soft and the pan begins to look dry. Add the hoisin sauce, onion flakes, Sichuan pepper, scallions, garlic powder, and ginger; stir well. Set aside to cool. The name “potsticker” comes from the way these dumplings stick to the pot as they cook before being released with a slight jiggle of the pan. Step #2: Meanwhile, prepare the dipping sauce by combining the soy sauce, vinegar, red pepper flakes, and remaining dried scallions in a small, shallow serving bowl. Arrange the gyoza wrappers in a single layer on two parchment-lined baking sheets. Place a small bowl of water next to the baking sheets. To reheat, thaw in the refrigerator if frozen, then warm in a skillet with a splash of water, covering to steam until heated through. Alternatively, microwave with a damp paper towel over them for quick reheating.
