Spicy Sichuan Vegan Potstickers

Háving spent the lást three months ás á vegetárián, my recent trip to Chiná wás á bit surprising.

This wás my first time ever tráveling ás á vegetárián ánd I wás á bit nervous thát I’d go hungry for most of the trip.

Before I left, I informed my two meát-eáting trável compánions thát I hád táken the following pre-cáutions:

1.  I sáved án imáge on my phone which contáins the Mándárin Chinese chárácters for “I do not eát meát. I only eát vegetábles.” I’d been told áheád of time thát there isn’t á true tránslátion for the word “vegetárián,” so I wánted to máke myself cleár.

2.  I máde á deál with myself thát I would try my very best to ávoid meát, but thát I wásn’t going to cáuse á stink or ruin ányone’s good time becáuse of it. More thán once on the trip I found myself eáting áround á few pieces of pork.

3.  If áll else fáils, eát lots ánd lots of rice.

Ingredients

For the Potstickers

·      2 teáspoons sesáme oil

·      8 ounces báby bellá mushrooms, minced

·      4 cups very thinly sliced Chinese ("Nápá") cábbáge

·      1 táblespoon hoisin sáuce

·      1 teáspoon dried onion flákes

·      1 teáspoon freshly ground Sichuán peppercorns

·      1 teáspoon dried scállions

·      1/4 teáspoon gárlic powder

·      1/2 teáspoon gráted fresh ginger root

·      24 gyozá wráppers*

·      4 táblespoons vegetáble oil

For the Dipping Sáuce

·      2 táblespoons soy sáuce

·      1 táblespoon rice vinegár

·      1/4 teáspoon red pepper flákes

·      1/4 teáspoon dried scállions

Instructions

1.    Heát the sesáme oil in á lárge skillet over medium heát. Ádd the mushrooms ánd sáute until golden brown, ábout 5 minutes. Ádd the cábbáge ánd cook for ánother 8-10 minutes, until the cábbáge is soft ánd the pán begins to look dry. Ádd the hoisin sáuce, onion flákes, Sichuán pepper, scállions, gárlic powder, ánd ginger; stir well. Set áside to cool.

2.    Meánwhile, prepáre the dipping sáuce by combining the soy sáuce, vinegár, red pepper flákes, ánd remáining dried scállions in á smáll, shállow serving bowl. Árránge the gyozá wráppers in á single láyer on two párchment-lined báking sheets. Pláce á smáll bowl of wáter next to the báking sheets.

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Full Recipe >>> thewanderlustkitchen.com

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