RCI-SN.005.0073.001
Vegetarian Potstickers
Serves 4 to 6
Prep20 min
Cook15 min
Total35 min
Servings4
Difficultyintermediate
Ingredients
- ½ pound
- ½ cup
- ½ cup
- ¼ cup
- ¼ cup
- finely chopped garlic chives¼ cup
- garlic2 clovespeeled and minced
- 1 tablespoon
- ½ teaspoon
- ¼ teaspoon
- potsticker or gyoza wrappers1 package
- oil for frying the dumplings2 tablespoons
Method
1
Press the firm tofu between clean kitchen towels or paper towels with a weight on top for 5 minutes to remove excess moisture.
2
Crumble the pressed tofu into a large bowl, then add the shredded carrot, chopped bok choy, water chestnuts, bamboo shoots, garlic chives, and minced garlic.
3
Pour dark soy sauce and sesame oil over the vegetable mixture, sprinkle with salt, and stir until all ingredients are evenly combined.
4
Place one potsticker wrapper on a clean work surface, place about 1 teaspoon of filling in the center, then wet the edges with water using a fingertip.
5
Fold the wrapper in half to create a semicircle, then pleat the edges using your fingers to seal the dumpling, creating a crescent shape with decorative ridges.
6
Repeat filling and folding with remaining wrappers until all filling is used, arranging finished potstickers on a parchment-lined tray.
7
Heat 2 tablespoons of oil in a large skillet over medium-high heat until shimmering.
8
Place potstickers flat-side down in the skillet in a single layer (working in batches if necessary) and cook without moving them for 2-3 minutes until the bottoms are golden brown.
3 minutes
9
Add ¼ cup water to the skillet, immediately cover with a lid, and reduce heat to medium.
10
Steam the potstickers for 4-5 minutes until the water has evaporated and the potstickers are tender.
5 minutes
11
Remove the lid and cook for an additional 1-2 minutes to recrisp the bottoms, then transfer to a serving plate.
12
Serve the potstickers hot with soy sauce or dipping sauce of choice.