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Mushroom Pot Stickers

These pot stickers are crispy dumplings stuffed with a mushroom filling. They are a great option for light and special snacks that are not very elaborate.

New Update
Main ingredients Button mushrooms, Shiitake mushrooms, Sesame oil, Garlic, Ginger, Fresh red chillies, Light soy sauce, Spring onion greens, Corn flour
Cuisine Oriental
Course Snack
Prep time 40-45 minutes
Cook time 15-20 minutes
Serve 4
Taste Savoury
Level of cooking Moderate
Others Vegetarian

Ingredients

  • 10-12 button mushrooms, roughly chopped
  • 4-5 dried shitake mushrooms, soaked for 30 minutes, drained and finely chopped 
  • 2-3 tablespoons sesame oil         
  • 1 tablespoon finely chopped garlic
  • ½ tablespoon finely chopped ginger
  • 2 fresh red chillies, finely chopped
  • Salt to taste
  • Crushed black peppercorns to taste
  • 1 tablespoon light soy sauce
  • 2-3 teaspoons finely chopped spring onion greens + for garnish
  • Readymade momos dough
  • Soy dip to serve
  • Slurry
  • 2 tablespoons corn flour
  • 1 teaspoon salt

Method 

  1. Heat 1 tablespoon sesame oil in non-stick pan, add garlic, ginger, red chillies, mix and sauté on high heat for 1-2 minutes.
  2. Add button mushrooms, mix and sauté on high heat for 2-3 minutes.
  3. Add shitake mushrooms, mix and saute for 1 minute. Add salt and crushed black peppercorns, mix well and saute for 1 minute. 
  4. Add light soy sauces and mix well. Add spring onion greens and mix well. Set aside to cool down.
  5. To make the slurry, take corn flour in a small bowl, add salt and 1 cup water and mix well.
  6. To make the dumplings, roll out the momos dough into a large thin disc. Cut into small round discs with a cookie cutter.
  7. Apply some water on the edges of each disc, place a portion of the mushroom mixture in the centre, fold the disc in half, pinch in the middle with your thumb and index finger, pinch and pleat the right side and similarly pleat the left side. 
  8. Heat the remaining sesame oil in a wide non-stick pan on high heat. Place the dumplings in it and cook for 2-3 minutes or till the bottom of each dumpling is golden brown and crisp. Sprinkle some of the cornflour slurry and immediately cover the pan with a lid. Reduce the heat to medium and continue to cook for 3-4 minutes. Remove the lid, and gently place the dumplings on a serving platter. Garnish with spring onion greens and serve hot with soy dip.
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