Sometimes all you need in life is a good asian dumpling… and with being vegetarian, that can be really difficult. Most steamed pot-stickers have LOTS AND LOTS of pork in them. Actually, they’re traditionally made with just pork and spices. SO YEAH… screw that.

1 16 oz. package sliced button mushrooms
1/2 c. carrots, thinly chopped
1 green onion, chopped
1/2 tsp. crushed red pepper flakes
3 tbs. soy sauce
2 tbs. sesame oil
1/2 package wonton wrappers (you can find them right near the tofu)

1 +/- c. vegetable stock and extra sesame oil for frying

Heat a large skillet with sesame oil. Cook mushrooms and carrots in soy sauce, red pepper flakes and oil until they break down (about 8 minutes). Remove from heat and stir in green onions. Transfer to a cutting board, chop mixture until fine, then let cool. Set out 4 wonton wrappers at a time and place a teaspoon of mixture in center. Using your finger, line edges with water then pinch and fold like an accordion (see above picture, I can never explain these things). Once all are filled and sealed, heat another skillet with oil until almost smoking. Have a lid on hand. Place dumplings in pan and let sizzle until the bottoms are brown. Quickly add a splash of vegetable stock, then cover with lid. Let dumplings cook for about 2 minutes, then remove from skillet. Repeat with next batch until all are cooked!

Note for making perfect pot-stickers: YUMMM. These satisfied my craving. Chewy and crispy and everything a vegetarian could ever want. It’s relatively important that you get sesame oil for this because of its DELICIOUS and nutty flavor. Serve with a neat sauce of soy sauce, a little brown sugar and green onions! WEEEW.