Vegetarian Potsticker

Hi Friends!

I have moved most of the tropical plants from the greenhouse to basement. Many trees outside have no leaves by now. I am kinda sad to see how thriving my tearose this year and as it’s growing tall and flowering here and there, we are closing in to the cold season already. I waited for so long for that tearose to shine. The only surviving tearose that I purchased a couple of years back 😅

I harvested a pumpkin 2 days ago. Heaps happy. I have 1 if not 2 more. Zucchini, cucumber, and cherry tomatoes are still growing like crazy inside the greenhouse. I dont feel like cleaning them up as they are still with green fruits. Let’s see if they can produce or still good til (Canadian) Thanksgiving.

For today’s recipe, one of our favorites at home. A quicky lunch if not dinner for us 😊

2 hard boiled eggs
5 baby carrots
Blue oyster mushrooms
2/3 c cooked chopped vermicelli
Enough chives
Chicken bouillon powder to taste
White pepper powder to taste
Sesame oil to taste
1 tbsp cornstarch
1 bag of dumplings wrapper
Water as needed
Peanut oil for frying

1/2 c soy sauce
1/4 c water
Sesame oil to taste
3 tbsp sugar
Chili flakes as much as wanted
Black pepper, freshly cracked, as much as wanted
Chop boil eggs, baby carrots, and oyster mushrooms, then mix them with chopped vermicelli

Season mixture with chicken bouillon powder, white pepper powder, sesame oil, chives, and cornstarch until completely combined

Grab a skin, moistened the sides with dabs of water, and place a spoonfull filling in center, fold any shapes you like

Fry dumpling in 2 tbsp peanut oil until bottom is browning, then pour in 1/4 c water, continue cooking for another 8-10 minutes

Meanwhile, boil sauce ingredients by mixing in soy sauce, sesame oil, water, sugar, chili flakes and black pepper

Serve potstickers with the sauce

Enjoy!

Print Recipe

Vegetarian Potsticker

Servings: 0

Ingredients

• 2 hard boiled eggs
• 5 baby carrots
• Blue oyster mushrooms
• 2/3 c cooked chopped vermicelli
• Enough chives
• Chicken bouillon powder to taste
• White pepper powder to taste
• Sesame oil to taste
• 1 tbsp cornstarch
• 1 bag of dumplings wrapper
• Water as needed
• Peanut oil for frying

Dipping Sauce

• 1/2 c soy sauce
• 1/4 c water
• Sesame oil to taste
• 3 tbsp sugar
• Chili flakes as much as wanted
• Black pepper freshly cracked, as much as wanted

Instructions

• Chop boil eggs, baby carrots, and oyster mushrooms, then mix them with chopped vermicelli
• Season mixture with chicken bouillon powder, white pepper powder, sesame oil, chives, and cornstarch until completely combined
• Grab a skin, moistened the sides with dabs of water, and place a spoonfull filling in center, fold any shapes you like
• Fry dumpling in 2 tbsp peanut oil until bottom is browning, then pour in 1/4 c water, continue cooking for another 8-10 minutes
• Meanwhile, boil sauce ingredients by mixing in soy sauce, sesame oil, water, sugar, chili flakes and black pepper
• Serve potstickers with the sauce
• Enjoy!

Video