There’s something incredibly therapeutic about folding dumplings, but the real magic happens at first bite. If you’ve never put warm, creamy avocado inside a steamed wrapper, you are in for a serious treat! These Vegetarian Avocado and Shiitake Pot Stickers completely changed my dim sum game. They offer an amazing texture contrast between the rich, buttery avocado and the earthy, savory bite of shiitake mushrooms and balsamic vinegar. Best of all? They are shockingly budget-friendly and light, making them the perfect guilt-free comfort food for any weeknight.
Ingredients
• 1 medium avocado, diced small, approx. 5.3 oz / 150g
• 0.5 cup / 1.4 oz / 40g fresh shiitake mushrooms, stems removed and diced
• 0.5 block / 6 oz / 170g silken tofu, crumbled
• 1 clove garlic, minced, approx. 0.1 oz / 3g
• 2 tsp / 10 ml balsamic vinegar
• 1 tsp / 5 ml soy sauce
• 12 vegan dumpling wrappers
• Small bowl of water for sealing
Instructions
1. Prepare the Filling: In a mixing bowl, gently combine the diced avocado, shiitake mushrooms, crumbled silken tofu, minced garlic, balsamic vinegar, and soy sauce. Mash slightly until just mixed, being careful not to overwork the avocado.
2. Assemble the Dumplings: Place about 1.5 tsp of filling in the center of a dumpling wrapper.
3. Seal the Wrappers: Moisten the edge of the wrapper with water. Fold it in half to create a half-moon shape and pinch the edges tightly to seal, adding pleats if desired.
4. Prepare the Steamer: Line a steamer basket with parchment paper or cabbage leaves. Arrange the dumplings in a single layer, ensuring they do not touch.
5. Cook: Place the basket over a pot of boiling water, cover, and steam for 3–4 minutes until the wrappers are translucent and tender.
6. Serve: Serve immediately with a dipping sauce made from rice vinegar, soy sauce, freshly grated ginger, and a dash of hot chili oil.
Nutritional Information
• Serving Size: 3 pot stickers
• Calories: 83 kcal
• Total Fat: 6g
• Carbohydrates: 5g
• Protein: 3g
• Dietary Fiber: 3g
• Sugars: 1g
• Sodium: 65mg
Pro Tips
• Chef’s
• Don’t Over-Mash the Filling: Stop before the filling becomes a smooth paste. You want to maintain small chunks of avocado and mushroom for the best texture.
• Combat Oxidation: Avocado browns quickly. Work fast once the avocado is cut and steam the dumplings immediately after wrapping to keep the filling vibrant green.
• Keep Wrappers Moist: Prevent wrappers from drying out and cracking by keeping the stack covered with a slightly damp towel while you work.
• Spacing is Key: Arrange dumplings in the steamer so they are not touching each other. This prevents them from sticking together and tearing when removed.
