Vegan Mushroom Potstickers

Makes 30 potstickers

Ingredients:

10 dried shiitake mushrooms

1 cup hot water

1 pound wild or button mushrooms, chopped

1 cup loosely packed shredded cabbage

1 bunch green onions, chopped (green and white parts)

4 garlic cloves, minced

2 tablespoons freshly grated ginger

1/4 cup tamari sauce

2 tablespoons toasted sesame oil

Pinch of sugar or more to taste


30 round wonton wrappers

2 tablespoons canola oil, adding more if necessary.


Directions:

Combine shiitakes and water in a small bowl and set aside to rehydrate mushrooms, about 5 minutes. Drain and chop.

In a large bowl, combine shiitakes, fresh mushrooms, cabbage, green onions, garlic, ginger, tamari, sesame oil, and sugar.

Fill a wonton wrapper with a scant tablespoon of mushroom filling.

To seal, dip your finger in water and lightly moisten the edges of the wonton wrapper and fold over to form a half-circle, pressing the edges together.

Repeat with remaining wonton wrappers and filling.

Heat oil in a large skillet over medium-high heat. Add 10 to 12 potstickers to skillet and cover with a lid.

Cook potstickers for 2 to 3 minutes each side, keeping skillet covered. Gently remove potstickers and repeat with remaining postickers, adding more oil if needed. 

Serve potstickers warm with your favorite Asian dipping sauce.