Spinach and Mushroom Pot Stickers
Crispy, crunchy, salty and accidentally vegan, these spinach and mushroom potstickers are simply heavenly.
When the world started to go into a bit of tail spin in late March, I was on a remote beach in eastern Sri Lanka. We had to frantically book an early flight home, and nearly ended up getting stuck in Sri Lanka. Touching down in Cape Town, we had arrived back just two days before the entire country went into a complete lock-down.
The first few days home were a spiral of latent adrenaline surges, weird sleep patterns (is micro jet lag a thing?), and anxiety inducing hours on news pages and social media.
Wandering aimlessly around our apartment, feeling weird and out of sorts I started a sour dough starter, just because I could. I decided to get more ambitious, why not make dumplings, actually better yet make them from scratch, seeing I had all this time. I spent an entire day absorbed in the process of creating, free from the negative news cycle and all the anxiety it brought, and I paused at the end of the day to realise I felt good. You see, you can’t half heartedly cook something like dumplings, you have to immerse yourself. It’s a form of moving meditation.
The dumplings marked the beginning of the Lock Down Chow Down. Join me (almost) every day as I satisfy my cravings and throw pantry ingredients together in a couple of interesting ways, because, hey, why the hell not.
If you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel and #lockdownchowdown on Instagram so we can see what you come up with. Happy cooking!
Frequently Asked Questions
Can I make with other fillings?
Feel free to experiment with other fillings and let us know how they turn out!
Can I use pre-made dumpling wrappers?
Yes! This will make the whole process a lot quicker. Dumpling wrappers can be easily found online or in the frozen isle of asian grocery stores.