Veggie & Tofu Potstickers

by Lizzy W   |   January 20, 2016   |   2 Comments

I love taking cooking classes any opportunity I get, and living in Houston I am blessed with quite a few places I can take them – Well Done Cooking, Central Market, Sur La Table, Williams Sonoma, and a bunch of other smaller businesses. One of my biggest regrets was always that I didn’t go to culinary school, so taking these classes in my free time is what keeps inner me happy and centered – it’s like my version of meditating :). I took a really fun class recently taught by Dorothy Huang, who was born in Canton, China, raised in Taiwan, and somehow made her way to Houston. She is one of the most patient teachers I have ever had, and extremely knowledgeable when it comes to Chinese cooking. I have learned so many different dishes from her, but my favorite has to be the method to make these potstickers, which can be found in her cookbook Chinese Cooking.

The beauty of these little guys is that you can fill them with whatever you want – meat, fish, veggies, tofu, anything. I love doing bison with veggies, but I am trying to eat less meat on weeknights so I used tofu and it turned out amazing. The other great thing about her cookbook is the step by step guide she gives you to prepare all if this. I love making this kind of stuff on weeknights because it is so quick, easy, and healthy. And of course, my boyfriend loves it because he is obsessed with any and all Asian cuisine, so that’s another plus :).

I started off the potstickers by making the filling. I sautéed all the veggies with the sauces I named in the recipe below, and then let them cool. Then I added in the tofu, mixed well, and prepared the wonton wrappers. I stuffed about 1 tbsp. or so of the filling in the middle of the wrapper, wet the outside edges with a little water, and then began to pinch the edges closed.

There are so many different methods of closing these, I suggest googling them and trying each way out!

Look how pretty they are once they are all pinched shut! You can also pop these into a soup you are making, and let them cook that way… yummy.

Then you place them all on their side like this around the edges of the pan to cook. Make sure you don’t eat them all out of the pan before they are done cooking….

Voila! Look at these beautiful suckers! Albert and I accidentally ate all the first batch before I got the picture taken, so this is the second round. This recipe should come with a caution warning: extremely addictive.

If you make this recipe be sure to take a picture and tag #ATastyMess on social media so I can see your creations!!

Vegetable Pot Stickers

 

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Author: Lizzy w. via A Tasty Mess

Cuisine: Chinese

Ingredients

• t tbsp. toasted sesame oil
• 1 cup chopped shitake mushrooms
• 2 cups finely shredded cabbage
• 1 cup finely shredded carrots
• 3 scallions
• 3 cloves of garlic
• 3-4 tbsp. fresh ginger, minced
• ½ cup silken tofu (soft or firm), pressed (use a towel, cover completely, and press with a heavy book for about 20 minutes)
• 1 tbsp. chili sauce
• 2 tbsp. hoison sauce
• 1 tbsp. ponzu sauce
• 1 tbsp. gyozo sauce
• 1 tsp. rice wine vinegar
• 1 package wonton wrappers, thawed
• sesame oil and water for cooking

Instructions

1. In a large wok, heat sesame oil. Add in the mushrooms, cabbage, carrots, scallions, garlic, ginger, and all the sauces listed. Cook on medium heat until the vegetables have wilted but still have a little bite to them.
2. Transfer to a bowl and add in the tofu. Stir well. Test for seasoning here, you may need to add a touch of salt to taste. Cover and place the filling in the refrigerator - let cool for about 20-30 minutes.
3. Prepare a small bowl of water to make the potstickers, about ¼ cup.
4. Take each wonton wrapper, one at a time, and lay in your hand. Moisten the edges of the wrapper all the way around with your fingertips. Then, fill the middle with about 1 tbsp. of the filling. Starting at one end, begin to pinch together the ends of the wrapper in whatever design you like. Do this until you have used all your filling (all the wrappers will be used, about 50)
5. Take a saute pan and heat about 2 tbsp. sesame oil on high. Lay out all the potstickers on their side around the pan in a ring. After about 2 minutes of sizzling, add ¼ cup water, turn down heat to low, and cover. Steam for about 4 minutes, until the top of the potsticker is a little clear and cooked, and then take cover off. Cook for an additional minute or two, until water evaporates.
6. Then place a plate on top of the pan, and flip the pan so that the potstickers fall straight onto it. Serve with your favorite sauce! I love to serve with ponzu and fish sauce!

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