Homemade Veggie Potstickers with Dumpling Wrappers
Ingredients
Dumpling wrapper
- 240g [~2cups] all-purpose flour
- 125ml [~1/2cup] hot water
Filling
- 16oz firm tofu, pressed
- 4 cups [125g] fresh spinach
- 3/4 cup [75g] cabbage, shredded
- 1 small carrot, finely chopped
- a handful of chopped scallions
- 2 teaspoons toasted sesame oil
- 1 teaspoon salt
- a few shakes of white pepper
Preparation
Wrapper
Place flour in a bowl, make a well in the middle & slowly pour in the hot water. Using a pair of chopsticks/spatula, stir to mix the flour until well combined. Transfer flour onto a cleaned surface & knead into a rough dough. Cover with a damp towel & rest for 5 mins. Then, knead the dough until a smooth top forms about 10-12mins. Leave the dough to rest for 20mins, covered.
Filling
Bring a pot of water to boil, season with 1/2 tsp salt & a drizzle of oil. Blanch veggies for 45secs & rinse with cold water. Squeeze out all the liquid & give it a rough chop. Place tofu in a cheesecloth bag, wring out all the liquid & add them to the bowl along with the rest of filling ingredients. Mix well & season with more salt, if needed. Divide mixture into 20-24 balls.
Assembling
When the dough is ready, roll it into a log on a floured surface & cut into 20-24 rounds. Flatten the ball with your palm & using a roller, roll it into a disk-like thin wrapper. Place filling in the middle & pleat to seal.
Cooking
Add 3 teaspoons oil in a heated non-stick pan, place dumplings in, slightly apart. Cook over medium heat until the bottom turns golden brown. Add 1 cup of hot water & cover with a lid. Turn heat to low-med & cook until all water has been absorbed about 8-10 mins.
Serving
Serve immediately with chili sauce for a delicious meal.