- 1/2 pound firm tofu
- 1/2 cup finely shredded carrot
- 1/2 cup finely chopped bok choy
- 1/4 cup finely chopped water chestnuts
- 1/4 cup finely chopped bamboo shoots
- 1/4 cup finely chopped
- garlic chives
- 2 cloves garlic, peeled and minced
- 1 tablespoon
- dark soy sauce
- 1/2 teaspoon sesame oil
- 1/4 teaspoon salt
- 1 package potsticker or gyoza wrappers
- 2 tablespoons oil for frying the dumplings
- Drain the tofu, cut into cubes and mash. Wash and prepare the vegetables. Combine the tofu with the remainder of the ingredients and seasonings.
- Lay out one of the gyoza wrappers in front of you. Dip your finger in the water and moisten the edges of the wrapper.
- Place a heaping teaspoon of filling in the middle of the wrapper.
- Fold the gyoza wrapper over the filling and pinch the edges to seal it shut. (You may want to use a cornstarch/water mixture to make this easier).
- Heat 2 tablespoons oil in a large skillet or wok.When oil is ready, carefully add the dumplings and cook on high heat until golden brown (about 1 minute). Without turning the dumplings over, add 1/2 cup of water and cover. Cook for about 1 minute to cook the raw filling and then uncover and continue cooking until most of the liquid is absorbed.
- Serve the potstickers with the burnt side on top, with potsticker dipping sauce or soy sauce mixed with minced ginger for dipping.
More Potsticker Recipes
Potstickers - includes a dough recipe
Pork and Vegetable Dumplings - from Farina Kingsley
Potstickers With Prawn and Cilantro
Gyoza - Japanese Potstickers
Ginger Dipping Sauce - this easy to make dip also goes very nicely with potstickers. Pork and Vegetable Dumplings
|Nutritional Guidelines (per serving)|
|Total Fat||3 g|
|Saturated Fat||1 g|
|Unsaturated Fat||1 g|
|Dietary Fiber||2 g|