Fast Vegan Pot Stickers

Combine mushrooms, cabbage, ginger, garlic, scallion whites and soy sauce in food processor; pulse until mixture is well minced.

Lay the wrappers on a clean, dry surface. Use your finger to spread a bit of potato water along half of its circumference. Place a rounded teaspoon of filling in center, fold over and seal by pinching edges together. Place dumplings on a plate. If you want to wait before cooking, cover the plate with plastic wrap and refrigerate up to 6 hours or freeze for up to 2 weeks.

Put 2 tablespoons oil in a large, nonstick skillet heated to medium-high. Add half of the dumplings (24) one at a time, laying them flat in a single layer. Cook for two minutes, or until bottoms are lightly browned. Add 1/2 cup water to the pan and cover. Lower heat to medium, and let simmer for three minutes.Uncover dumplings, return heat to medium-high and cook one to two minutes, until bottoms are dark brown and crisp and water evaporates. Repeat with remaining 24 dumplings.

Combine 1/4 cup good soy sauce, green parts of scallion and 1/4 cup rice vinegar or white vinegar in a small bowl.