You Stupid Potsticker

VegNews Cover for February
Sounds like the new popular way to swear. Only its not. It's what I want to say to the stoopid food I made the other day.
So I bought this magazine. VegNews. In it are some great recipes for potstickers/dumplings/pierogies. I decided I would make some of them. I bought the ingredients. And set off on my way.

Well fast forward like 2 hours later and I'm still not done.

First of all, who doesn't have vegetable oil and sugar as like, a standard ingredient in their house? Me I guess. So I borrowed some freakin' oil from my neighbor and substituted brown sugar in the dip.


I'm thankful they were effin' delicious cause otherwise I probably would have ripped my hair out.

You have to marinate the mushrooms. And that involves cooking them. Because you buy dried mushrooms. Which is silly to me because first I bought fresh shiitake mushrooms and then reread the ingredients and it calls for DRIED. I should have just used the fresh. Because now what am I gonna do with the fresh ones? They're so awkward looking. Not at all like baby bella ones that are all cute and salad friendly.

Anyway, I should probably NEVER do a cooking blog. Because I'll tell you the truth. And this crap was hard. Not at all easy like the recipe makes you think. I'm gonna share it with you anyway. Because you might wanna get all fancy.

I went to the store like 4 different times to get these ingredients. So they're that kind of recipe. The kind you buy ingredients for and will never use again.

I told David I'm never making them again unless Valentines Day happens to fall on my birthday and our anniversary. Yeah I know.

So here's the recipe. You're welcome.

Sesame Shiitake Vegan Stupid Delicious Potstickers (name changed)
By Terry Hope Romero and adapted by me. 

Makes 34 dumplings

2 2/3 cups water, divided
2 TBS rice wine (also known as sake)
4 TBS soy sauce, divided
1 TSP toasted sesame oil, divided (I did NOT toast mine)
12 large dried shiitake mushrooms, diced into .5 inch pieces (but don't dice them until later)
3 TBS vegetable oil, divided, plus more for brushing (before i got vegetable oil, i used olive)
4 garlic cloves (I think I used more. BUt I like this stuff).
1 TBS minced ginger (I used fresh but I always use powdered, it's easier)
1 1-pound bag frozen chopped spinach, thawed and drained (oh yeah, this was part of the stupidness. I took it out in the morning. See how much prep work there is?)

1. In a small saucepan over medium heat, combine 2 cups of water, rice wine, 2 TBS of soy sauce and 1/2 teaspoon sesame oil. Add shiitakes and bring to a low boil. Reduce heat to low, partially cover and simmer for 5 minutes. Turn of heat and set shiitakes aside to cook. Drain and squeeze shiitakes to remove excess liquid and slice off any wooden stems (use your freakin' cooking shears. So much easier). Cut em into 1/2 inch pieces.

2. In a large skillet over medium heat, warm 2 tablespoons vegetable oil. Add garlic and ginger and fry for a minute. Then add spinach, remaining 2 TBS of soy sauce, and remaining 1/2 teaspoon sesame oil and stir for another 2 minutes. Turn of heat and transfer to a large bowl. Add shiitakes, combine and set aside to cook. Drain excess liquid. Please do that part. It'll help for later.

3. Fill prepared dumpling wrapper with 1 TBS filling. Fold dough into a half-moon shape and pinch edges together as firmly as possible. Generously oil a 2-inch deep, 12 inch wide skilled with remaining 1 tablespoon vegetable oil (don't use olive oil here. Use vegetable oil) and heat over medium-high heat. Arrange a single layer of potstickers in a spiral pattern (or a heart if you want) over skillet and brush tops with additional oil. Pour in remaining 2/3 cup water, cover, and bring to a boil. Reduce heat to medium and keep covered and steam for 8-10 minutes or until potstickers are firm and hot. Remove lid and sear for 2 minutes or until water is absorbed. Serve warm with Sesame Scallion Sauce.
How to Fold a Potsticker

Sesame Scallion Sauce
Serves 4

6 tablespoons soy sauce
2 tablespoons brown rice vinegar
4 teaspoons sugar
1 teaspoon toasted sesame oil (I didn't toast. I don't freakin' know how!)
2 scallions, thinly sliced (green part of onion)

Whisk the first stuff together, then add the scallions.

Dip your awesomeness into the sauce and you'll be happy. Unless you're like me, then you'll just be mad that it took that long. Also, I did NOT fold my potstickers like that. Because I secretly bought the store-bought won-ton wrappers from the store. Do yourself a favor and do the same. Because I will not post the recipe for the Basic Dumpling Dough. Too hard I tell you. The won-tons come as squares so I folded them in a fancy way. Yeah. I did.


  1. Lisa,

    Am I aloud to laugh? LOVE the post. Thanks for the warning.:)

    So sorry to hear you had all that frustration over a recipe. It sounds good. I'll have to try it some time. When I'm feeling really patient.:)

    Love ya!