Potsticker Dumplings

Name: Potsticker Dumplings
Prep time: 50 min
Cook time: 10 min
Total time: 1 h
Cuisine: British
Ingredients: 400 g vegan dumpling wrappers; 70 g vital wheat gluten; Cornflour (for dusting); 300 g tinned black beans; 130 g quinoa; 2 cloves of garlic; 20 g ginger, chopped; 30 g each of spring onion and mushroom, chopped; 30 g each of spring onion and mushroom, chopped; 1 carrot and 1 shallot, peeled and chopped; 1 carrot and 1 shallot, peeled and chopped; ½ bunch of fresh coriander; 1 tsp Szechuan powder; 100 ml each of sesame oil, soy sauce/relish and black vinegar; 100 ml each of sesame oil, soy sauce/relish and black vinegar; 100 ml each of sesame oil, soy sauce/relish and black vinegar; 100 ml each of sesame oil, soy sauce/relish and black vinegar; 50 g sugar; 20 ml chilli oil; 2 star anise; 1 tbsp each Szechuan peppers and sesame seeds; 1 tbsp each Szechuan peppers and sesame seeds; 1 large dried orange rind

Preparation info

Serves:
6

Difficulty
Easy
Ready in
1 hr

Appears in

Strong and Northern

By Katie Fisher

Published 2019

About

Ingredients

400 g vegan dumpling wrappers
70 g vital wheat gluten
Cornflour (for dusting)

Europe
United Kingdom
Sheffield
Side dish
Vegan

Method

Place all the ingredients except the wrappers, vital wheat gluten and cornflour into a food processor. Blend for 5 minutes until the desired consistency is reached. Transfer the mixture to a large bowl and stir in the vital wheat gluten until dough forms. Cover with cling film and rest in the fridge for 10 minutes.

Using a teaspoon, place a small amount of the chilled filling into the c