This take on the traditional dumpling uses mushrooms, black beans, ginger and scallions topped with creamy almond butter.
MUSHROOM POT STICKERS
6 tbsp vegetable oil
5 shallots, diced
4 cloves garlic, diced
285 g shiitake mushroom caps, thinly sliced
1 cup canned black beans, rinsed
5 tbsp pickled ginger, finely sliced (reserve half for garnish)
8 scallions, finely sliced (reserve half for garnish)
2 tbsp chopped cilantro
2 tbsp rice wine vinegar
1 tbsp dark sesame oil
Salt and pepper, to taste
1/4 cup almond butter, divided
1 pkg dumpling wrappers
Black sesame seeds, for garnish
1/2 cup teriyaki sauce
In a frying pan, place vegetable oil. Over medium heat, sweat shallots and garlic until translucent; add mushrooms. Season with salt and pepper and cook until mixture is dry, about 7 minutes. Remove from heat and let mushrooms cool.
In a medium bowl and using the back of a fork or potato masher, mash black beans. Fold in ginger, scallions and cilantro; add rice vinegar and sesame oil.
Season with salt and pepper. Once mushrooms are cooled, fold gently into bean mixture.
Spoon 1/4 tsp of the almond butter onto a dumpling wrapper. Top with 1 tbsp of the mushroom filling. Wet edges with water, fold over one side and press edges closed. Wet crease with water and crimp edges of the dumpling to seal.
Bring a large pot of lightly salted water to a boil. Gently boil 12 pieces at a time for about 3 minutes or until they float.
Remove from water, pat dry and place in a hot frying pan with a little vegetable oil and fry on each side until golden brown.
Garnish with sesame seeds, thinly sliced scallions and ginger and drizzle with teriyaki sauce.
Makes 60 dumplings.
