a super yummy and running vegan potstickers with mushrooms
Cut mushrooms into small dices and then finely chop garlic, ginger and scallion. Mix 1 tablespoon of cornstarch with 1.5 tablespoon of water. Set aside.
Heat oil in wok, fry garlic, ginger and scallion until aromatic. Then place the mushroom dices in. Fry for 2 minutes until the mushrooms are softened, add five spice powder, salt, light soy sauce and sesame oil. Simmer for another 2 minutes. Stir the starch water in advance and place in it. Mix well. Heat until the sauce is slightly thickened.
Place in a non-stick pan, add some oil and fry until one side becomes crispy, sprinkle some water (just a small amount because the filling is already cooked), then fry the dumplings until crispy and hardened once again.
Serve with dipping sauce.