VEGAN POTSTICKERS

Tofu bokchoy potstickers by @woon.heng – yum! I LOVE DUMPLINGS.
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Recipe:
• 1/2 block of firm tofu, drained and pat dry and cut into small cubes
• 8 caps of Chinese mushrooms, soaked until soft, chopped
• 2 tsp black bean sauce (substitute with 2 tsp soy sauce + 1/2 tsp maple syrup)
• 1lb bok choy, washed and julienned into thin strips
• 1 package of dumpling wrapper
• sesame oil
• salt and pepper to taste
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DIRECTIONS:
Place julienned bok choy in a large bowl with 1/2 tsp salt, using your hands, gently fold all the veggies together. Set aside for 15-20mins.
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In a heated pan with 1 tsp oil, saute mushrooms until lightly brown, add black bean sauce and stir until well combined, set aside and pan fry tofu cubes until lightly brown. Place both ingredients in a big bowl.
Using a cheesecloth or just with your palms, squeeze as much liquid out as possible from your bok choy. Add to your tofu mixture, combine well & season.
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Place a dollop of mixture in the middle of your wrapper, moisten side with water and pleat to seal. Repeat until you are done with your mixture and then pan fry them.
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In a heated pan with oil, place dumpling, bottom side down and cook until brownish, add enough boiling water to cover part of the dumpling, cover lid. Turn heat to low-medium and let simmer until all water is absorbed. Serve with gingery black vinegar and chili.

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