Mixed Mushroom Potstickers

I love potstickers! Now although they are a bit of work, they are so worth it. The filling itself is actually really quick and easy to make, it’s just the assembly that takes a while. If you want to save a bit of time, you can look for dim sum wrappers at any asian grocery store (they are usually in the freezer section)

Now if you do decide to make the dough yourself, its just as easy to throw together, and consists of only 3 ingredients: Flour, salt and water! I’ve tried a few different variations of wrappers, and I find this one to be the most consistent, it’s also super soft and elastic when rolling out. Don’t expect this dough to rise (as there is no yeast) It will simply become softer and smoother while it is resting.

I have kept the filling quite basic, all ingredients should be readily available from your local grocery store, but basic does not mean boring! Everyone that I have made these for have absolutely loved them, and they are a personal favourite! I really believe you don’t need a million ingredients to achieve good depth of flavour, and this recipe is one of those examples. Enjoy them just as they are, or serve with 50/50 soy sauce and rice vinegar for dipping.

I’m including a link with photos on how to fold these babies, it’s what I used to teach myself and is very easy to follow. You can find it in the notes section at the bottom of the post.

Mushroom potstickers (makes about 26)

Filling:

  • 1 cup cabbage
  • 2 large carrots
  • 250 g assorted/brown mushrooms
  • 50 g walnuts
  • Big hand full coriander
  • 4 spring onions
  • Glug olive oil
  • 1 tbsp garlic & ginger paste
  • 3 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tsp Chinese five spice
  • half lemon,juiced

Dough:

  • 275 g flour
  • 150 ml boiled water
  • 1 tsp salt

Filling:

  1. Start by preparing the cabbage, Chop cabbage very fine and add to a bowl with a few pinches of salt. Allow to stand for 7 minutes, then squeeze out excess liquid and set aside.
  2. Chop carrots in food processor until finely diced. Next add mushrooms and walnuts, continue to process until you have a fine, but not mushy mixture. Now get out your chopping board and Chop up the coriander and spring onion.
  3. Pour a nice glug of olive oil into a warm pan, add the garlic and ginger paste and stir until fragrant. Next add the mushroom mixture along with all the remaining filling ingredients (minus the cabbage)
  4. Stir occasionally, allowing mixture to simmer until most of the released liquids have been re-absorbed by the mushrooms.

Dough:

  1. Mix flour and salt in a bowl to combine.
  2. Create a well in the middle and pour in the boiling water while mixing with a fork (clumpy bits will start to form)
  3. Knead dough until you have a soft ball, not sticky. If it feels too dry, add a dash more water, too sticky and add a bit more flour. Wrap in cling wrap and allow to rest in fridge for an hour ( if you’ll be leaving it for longer, take it out ahead of time so it is not too cold and hard before rolling)

Assembly:

  1. I use a pasta machine, but I will attach a link in the “notes” section with the steps to rolling these out by hand. If using a pasta machine, roll dough to thinnest setting you can manage (work in batches and keep the remaining dough wrapped)
  2. Cut circles in the dough, and place on a floured surface (I use our whiskey glasses, they are the perfect size).
  3. Put about 1 tbsp of filling in the middle of each wrapper, overfilling them will make them harder to wrap.
  4. Moisten half of the wrappers edge with water and fold over, pinch in the middle to seal.
  5. Now working from one side at a time, start pleating the edges inwards towards the middle so you will have a completely sealed potsticker.
  6. As you work, place the potstickers on a tray lined with parchment paper/tinfoil dusted with flour, and keep them covered until you are ready to cook them.

Cooking:

  1. Heat a non stick frying pan over medium heat, swirl with olive oil to coat and give the pan a few minutes to get hot.
  2. Place potstickers in hot pan, in one layer, for 1-2 minutes (check that bottoms are golden brown)
  3. Add 1/4 cup water, and immediately place a lid on top of the pan, let cook for 2 minutes, then a further 2 minutes with the lid off (until all water is evaporated)
  4. Serve while nice and hot!

*Notes: Heres the link to manually rolling, and folding these potstickers: https://steamykitchen.com/41178-best-chinese-potsticker-dumplings-recipe.html

Vegan mushroom burger

When Clemi and I were on honeymoon in Cambodia, we came upon a little restaurant serving mushroom sliders, and they were so heavenly! Since that day I have been trying to replicate the recipe, and I think this is as close as I will ever get!

Garnish and add any toppings you enjoy. I love adding a good tomato relish, fresh rocket, avo, vegan cheese, and vegan chipotle mayo.
Drool, am I right?

This is one of my favourite week night meals to make! You basically throw everything in a pan, then you get out your trusty food processor, form patties and refrigerate until you are ready to bake them in the oven, and it’s as easy as that!

This mushroom patty is seriously a juicy flavour bomb, the mushrooms have such a delicious earthy flavour, and they soak up all the tasty juices and spices while simmering away in the pan. It’s important to use brown mushrooms here, as the white mushrooms don’t have nearly as much flavour.  I love making a vegan chipotle mayo with my burgers, the recipe I’m sharing with you is tangy, ultra creamy, slightly sweet and a little bit spicy!

Form into 4 large, or 5 medium patties. If you find it too hard to shape them, add a few more tablespoons breadcrumbs.

I have made this burger a few times without the flaxseed mix, but I prefer the texture with it, it also holds together a lot better. I’ve stated it as optional, because it will still hold together and taste good if you don’t use it, but for best results, definitely include the flaxseed mix.

Vegan Mushroom Burger (makes 4-5)

Mushroom patty

  • 1 medium red onion
  • 2 cloves garlic
  • 500 g mushrooms (any brown mushrooms)
  • 2 tbsp soy sauce/tamari
  • 2 tbsp tomato sauce
  • 1 tbsp parsley
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • a few drops liquid smoke (optional)
  • ¼ cup fresh dill or basil
  • Salt and pepper to taste
  • 2 tbsp ground flax seed, and 5 tbsp water (optional)
  • ½ cup walnuts
  • 1/2 cup rolled oats
  • 2/3 cup breadcrumbs
  1. Preheat the oven to 200C
  2. Add flaxseed and water to a cup and stir, set aside (we will use this as a binder later)
  3. Finely dice the onion and garlic, add to a pan with a good glug of olive oil and fry on medium-low heat until onions are soft.
  4. Roughly chop mushrooms (we will blitz them in a food processor later)  and add them to the pan, stir 5 mins.
  5. Add the soy, tomato sauce, spices and a few drops liquid smoke (if using) Stir so everything is combined.
  6. Crank up the heat to medium-high, now we want the mushrooms to start releasing all their juices (it will look very watery)
  7.  Give it a stir every 5 mins or so until the mushrooms have soaked up almost all the juice and sauce (I have added a photo above so you have reference) This process will take about 25 mins, then set aside to cool down and taste for seasoning.
  8. Add walnuts, oats and breadcrumbs to a food processor and pulse, we still want it to maintain texture, then transfer to a large bowl.
  9. Add flax mix to the food processor with half the mushrooms, pulse until just combined (we don’t want it becoming a paste) and add to the bowl of dry ingredients. Repeat with remaining mushrooms.
  10. Finely chop Dill/Basil and add to the mixture. Mix everything together well, I like using my hands.
  11. Form balls with the mixture, then flatten and shape between your hands (If you’r finding it sticks to your hands too much, add 1 tbsp breadcrumbs until it’s easer to shape) Place on a baking tray brushed with olive oil/spray.
  12.  Cover the patties with foil and leave in fridge for at least 30 mins or leave for later.
  13. Remove the foil and transfer the baking tray to the oven, bake for 25 minutes, flip carefully halfway through.
  14. Remove from the oven and allow 5 minutes cooling time for the patties to firm up before any handling.
  15. And you are done!

Vegan chipotle mayo (makes enough for 5 burgers generously)

  • ½ cup avocado oil/ canola oil
  • 1 tbsp olive oil
  • ¼ cup soy milk
  • 1 tbsp maple syrup (honey if not vegan)
  • 3 tsp freshly squeezed lemon juice
  • 2 tsp chipotle seasoning
  • 2 tsp apple cider vinegar
  • Sea salt to taste
  1. Add all ingredients to a blender cup, place your immersion blender inside and give it a few pulses. Once the mixture has started emulsifying, move the blender up and down to incorporate any oil that is still at the top.
  2.  Garnish burger with mayo, or  keep stored in the fridge in an airtight container.