Vegan potstickers with oyster mushrooms

These vegan potstickers are a real crowd pleaser and making them makes for a great weekend project that the whole family can get involved in.

DOUGH
240 g / 2 cups plain flour
1 tsp fine sea salt
approx. 130 ml / ½ cup + 2 tsp hot water
1 tbsp / 15 ml plant oil
FILLING

1-2 tbsp peanut (or other vegetable) oil (+ more for frying)
4 spring onions, white part finely chopped
3 large garlic cloves, finely chopped
2 heaped tbsp finely chopped ginger
300 g / 10 oz oyster mushrooms
3 dried shiitake mushrooms, soaked in boiling water
300 g / 10 oz spinach, chopped finely
¼ tsp Chinese five spice, adjust to taste
1/8 tsp white pepper
¼ tsp hot chilli flakes, adjust to taste
30-45 ml / 2-3 tbsp soy sauce
15 ml / 1 tbsp rice vinegar
2 tsp mirin
approx. 2 tbsp panko (or regular) breadcrumbs (optional)
DIPPING SAUCE

30 ml / 2 tbsp dark soy sauce
8 ml / 1½ tsp toasted sesame oil
15 ml / 1 tbsp rice vinegar
fresh chilli, finely sliced or pinch of chilli flakes
1 tsp sesame seeds
2 cm / 1″ finely sliced spring onion

View the full recipe at Lazy Cat Kitchen →