Vegan & Gluten Free Pot Stickers

• Filling
• 250 grams spinach, wilted, drained and chopped
• 100 grams mung bean sprout, wilted, drained and chopped
• 2 dried shiikate, hidrated, drained and chopped
• 1 carrot, chopped
• 100 grams chopped mushrooms ( I used cremini)
• 1/2 courgetted, chopped
• 1 tablespoon tamari soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon salt
• cracked pepper to taste
• 1 tablespoon corn starch
• 1 teaspoon vegetable oil
• Dumpling wrappers
• 160 grams Gluten free flour (I used Schar bread mix)
• 125 grams boiling water
• 1 pinch salt

1. For the filling, fry the finely chopped carrots, courgettes and shiitake with a bit of oil until slightly cooked. Take off the heat
2. Combine the pan mix with all the other ingredients. Reserve
3. Make the dough: in a bowl, combine flour, salt and boiling water with a fork. Once cold enough to touch roll the dough into a ball.
4. Pinch small portions of the dough, about the size of a big grape (roughly 15g) and open into a circle with a rolling pin. Add flour if it starts sticking.
5. Add about a tablespoon of filling for each wrapper. Damp the edges of the wrapper with water. Lift opposite sides of the circular wrapper and pinch them together. make 3 folds on each side of this pinch and close the dumpling. Repeat until the dough is finished.
6. To cook them, add enough oil to cover the bottom of a non stick frying pan. Once warm, add the dumplings being careful with the hot oil. They will become golden at the bottom. at this point add water to cover the bottom of the pan (about 1/3 cup). Place a lid and cook on medium low heat until all the water is evaporated. Serve.
7. Tips: Be careful not to overcrowd the pan. its ok for the dumplings to touch each other. I cook them in a 20in pan, 6 at a time.

filling, spinach, bean sprout, shiikate, carrot, mushrooms, soy sauce, sesame oil, salt, cracked pepper, corn starch, vegetable oil, wrappers, flour, boiling water, salt

Taken from food52.com/recipes/76587-vegan-gluten-free-pot-stickers (may not work)