Wednesday, July 11, 2012
It is important that you follow step 4 in the directions. The secret to a potsticker that stays together, and doesn't open up while you cook it, is that the filling cannot be too wet. Too much moisture and your dumpling will fall apart before you can take a bite.
2 c. grated carrot
8 oz mushrooms, cleaned & diced
1 pkg. tofu, crumbled
1 medium zucchini, grated
1 bunch green onion, sliced
8 oz. bean sprouts
6 cloves garlic, minced
1 inch piece of ginger, minced
3 T. tamari
2 T. sesame oil
1 T. canola oil
1 T. rice vinegar
1 T. agave
1/2 t. salt
1/4 c. chives, chopped
1. Wash, chop, prep all your veggies.
2. In a large pan, heat sesame and canola oil. Add carrot & mushroom and cook for a couple minutes.
3. Next add tofu, zucchini, garlic, ginger, tamari, rice vinegar, agave & salt. Cook until tofu is warmed through.
4. Last, add bean sprouts, green onion & chive. Turn off heat and drain in a fine mesh colander.
5. Wet the edges of your potsticker wrapper with water, put a spoonful of filling in the middle and press the edges closed firmly.
6. Heat a little more canola oil in a skillet (make sure it's one with a lid) over medium heat. When the oil is hot, add the potstickers and cook until one side is golden brown. Flip them over, add a few drops of water (literally just a few drops or they'll be soggy), and cover with a lid and steam until the other side is brown too.