Natalie Portman has been vegan since she was 30. The Star Wars alum has created an Instagram Live series called “Natalie’s Table,” where she hosts guest chefs who teach delicious vegan recipes over video calling. She then shares the interview on her Instagram page, with a recipe and instructions. This show takes a page from “Pretend Cooking Show,” Jennifer Garner, the main difference between all Portman recipes being vegan.
In a program of “Natalie’s Table” from November 21, 2020, the actress was joined by chef WoonHeng, who specializes in Asian vegan dishes. And Portman got to learn how to make homemade vegan potstickers from WoonHeng, the recipe for which we’ll break it down here.
Natalie Portman loves dumplings
The Thor write a star in it caption“My favorite food is dumplings.” Dumplings and potstickers are very similar, except for the way they are made. Where dumplings have a soft exterior, potstickers are crispy. And the fun part about this recipe is that WoonHeng explained how to make the potsticker pack from scratch.
Here’s everything you need to make WoonHeng vegan potstickers.
How to make WoonHeng vegan potstickers
Start your potsticker journey by making the package. First, place the flower in a bowl and create a well in the middle. Next, pour slowly in the hot water. According to WoonHeng, the water needs to be hot so that it can break down the gluten, which is done so that the wrapper is rolled thin and smooth and soft in texture.
Once your hot water is added, use a spatula or pair of chopsticks to whisk the flour and mix until it is lumpy. If dry spots are left in the bowl, add 1 tablespoon more water each time until the spots are gone.
Next, transfer the flour to a clean surface and knead it to form a rough dough. Cover the dough with a damp towel, and let it stand for about 5 minutes. Once that time is up, knead the dough again until the top is smooth. This should take about 10 to 12 minutes. And then let the dough rest for 30 minutes.
Now, on to the filling. Bring a pot of water to a boil, add 1/2 teaspoon of salt and pour oil into it. Blanch the cabbage for 45 seconds, remove from the pot. Quickly sprinkle the cabbage with cold water, then drain the liquid. Make a rough cut of the cabbage.
Next, you will want to throw the liquid out of your tofu. And then, put the tofu and cabbage in a bowl mix with the scallops and carrots, and season with the toasted sesame oil, white pepper, salt, and ginger. Divide the mixture into 24 portions and mold into balls.
As soon as your dough rests, dust a clean surface with flour and roll the dough into a log. Divide the dough into 20 to 24 rounds. Next, take one piece of dough and smooth it with your palm. Using your roller, roll the dough into a disc to form your paste, then add the filling and plate the dough for a seal.
Last but not least, it’s time to cook the potstickers. Preheat a non-stick pan with 3 tablespoons of oil (take or take, depending on the size of the pan). Place the potstickers in the hot oil, slightly spread out in one layer, and cook over medium heat until the base is golden brown. You can soak the potstickers in chili sauce, soy sauce, douse in Sriracha. Whatever you want! And just like that, you’ve made your own potstickers from the very beginning.