Friday, March 5, 2010

Shiitake and Wood-Ear mushroom and tofu Potstickers

We broke the fast at sundown last night with homemade vegan potstickers/dumplings. I made the dough and my fiancee made the filling. The inspiration came from the mushroom dumplings we had last week at Peacefood Cafe. Though the cafe's dumplings taste better, the ones we made were pretty good too :)

Potsticker Wrappers
Makes about 30-40
~ 3 cups all-purpose flour
~ 7 ounces hot (just off the boil) water
~ 4-5 tablespoons cold water
~ 1/4 teaspoon salt

Start by combining the salt and flour in a large bowl. Stir the just boiled water into the flour with a large fork, until the mixture looks flaky and crumbly. Slowly mix in the cold water until the dough pulls careful though, it shouldn't be sticky. Knead the dough for about 5 minutes until smooth. Cover the dough with a damp cloth and let rest for 30 minutes. After the dough has rested, split it into 4-5 parts. Keep the dough you're not using under a damp cloth until ready to roll out. -Roll out each ball of dough thinly. Cut out anywhere from 3 1/4" to 4" size circles with a cookie-cutter or glass.

Wood-Ear mushrooms finely chopped/blended
Shiitake mushrooms chopped
Broccoli stem heart chopped
Green onions/Chinese chives chopped
Sesame seed oil
2 cloves garlic
some salt and pepper
Soy sauce

Saute the green onions and garlic in sesame seed oil. Add mushrooms and broccoli, cook for 2-5 minutes. Let it cool a bit. Add some soy sauce, mirin, salt and pepper to taste.

Fill the dumplings! Dip you a finger in water and use to outline the dumpling's edge. This will help the dumpling seal as you roll the edges together.

Cook in boiling water until done.

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