Name: Shiitake Cabbage Potstickers with Almond Butter Kimchi Sauce
Ingredients: 1 cup flour; 2 tbsp hot water; 2 tbsp room temperature water; 1 cup shiitake mushrooms ((finely chopped)); ⅓ cup shredded cabbage; ¼ cup shredded carrots; 2 tbsp extra firm tofu ((crumbled)); ¼ cup green onions ((plus more to garnish)); 1 tsp miso paste; 2 tbsp soy sauce; 1 tsp toasted sesame oil; ½ tsp garlic powder; ½ tsp ground ginger; 1 tbsp almond butter; 2 tbsp soy sauce; 1 tsp toasted sesame oil; ½ tsp garlic powder; ¼ tsp ground ginger; chili flakes ((to taste))

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Shiitake Cabbage Potstickers with Almond Butter Kimchi Sauce

Vegan potstickers with a simple shiitake cabbage filling. Served with a nutty-spicy almond butter kimchi sauce.

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Ingredients

Dumpling Wrappers*

1 cup flour
2 tbsp hot water
2 tbsp room temperature water

Shiitake Cabbage Filling

1 cup shiitake mushrooms (finely chopped)
⅓ cup shredded cabbage
¼ cup shredded carrots
2 tbsp extra firm tofu (crumbled)
¼ cup green onions (plus more to garnish)
1 tsp miso paste
2 tbsp soy sauce
1 tsp toasted sesame oil
½ tsp garlic powder
½ tsp ground ginger

Almond Butter Kimchi Sauce

1 tbsp almond butter
2 tbsp soy sauce
1 tsp toasted sesame oil
½ tsp garlic powder
¼ tsp ground ginger
chili flakes (to taste)

Instructions

Add the hot water to the flour and stir to combine.
Add in the room temperature water and stir to combine.
Knead with hands until a smooth dough forms. Roll into a ball and cover the bowl with a damp towel. Allow the dough to rest for 30 mins.
In the meantime, prepare the filling: combine miso paste, soy sauce, toasted sesame oil, garlic powder and ground ginger in a small bowl. Lightly sauté mushrooms and vegetables in a little bit of oil. Add sauce and and cook all the way through. Set aside.
Once the dough is ready, flour a large surface and roll the dough into one thin layer.
Using something round, cut the dough into circles to make dumpling wrappers. (I used a drinking glass.)
Place about 1 tbsp of the filling in the middle of each dumpling wrapper.
Using your finger, brush on a little bit of water on half the edge of each dumpling wrapper. Pleat the dumplings.
Prepare a large skillet over medium heat with a little bit of oil.
Place the dumplings in a single layer on the pan. Add some water to the pan (this adds moisture, and makes up for boiling). Flip the dumplings, adding more water as needed. Cook until fully cooked through and all sides are golden brown.
Garnish with green onions, serve with almond butter kimchi dipping sauce, and enjoy!

Notes

*Dumpling Wrapper Recipe from @madsabouthealth