Accidentally Vegan Veggie Potstickers for your Monday
Serves: 24 dumplings
  • 1 tbsp peanut oil, plus extra
  • 2 cloves garlic, finely sliced
  • 1 thumb-sized chunk of ginger, peeled and minced
  • 5 spring onions (scallions) white and green parts finely chopped
  • 1 carrot, peeled and grated
  • 5-7 chestnut mushrooms, diced (to make about 1½ cups)
  • ⅛th wombok, diced (to make about 1½ cups)
  • ½ tsp white pepper
  • 1-2 tbsp soy sauce
  • 2-3 tsp sesame oil
  • 1-2 tsp sugar
  • 24 gyoza wrappers
  1. Heat the peanut oil in a wok or large non-stick frying pan over high heat.
  2. Add the sliced ginger, garlic and spring onion to the pan and cook for about 20 seconds.
  3. Add in the carrot, mushrooms and cabbage, and cook, stirring regularly, until the mixture sweats down and all the moisture cooks away - about 5 minutes.
  4. Season with the white pepper, and the smaller amounts of soy, sesame oil, and sugar, then taste the mix, adding more of whatever you think it needs.
  5. Set the mixture aside to cool completely.
  6. Place just over a teaspoon of the mixture into each gyoza then fold the wrapper over and pinch the edge to seal.
  7. At this point, the dumplings can be frozen.
  8. To cook the dumplings, place a thin layer of peanut oil into a non-stick frying pan, and place the pan over a medium heat. Carefully place the dumplings in the pan, and cook until the bottoms are lightly browned. Add just over half a cup of water into the hot pan (be careful, it will spit), and then quickly place the lid on.
  9. Cook until the water evaporates, then remove the lid and cook until the bottoms are browned and crispy.
  10. Serve hot, with extra soy sauce and chilli-garlic sauce.
Recipe by The Sugar Hit at