Tofu and Bok Choy Potstickers
Ingredients
- 1/2 block firm tofu
- 8 caps Chinese mushrooms
- 2 tsp black bean sauce (substitute with 2 tsp soy sauce and 1/2 tsp maple syrup)
- 1 lb bok choy
- 1 package dumpling wrapper
- sesame oil
- salt and pepper to taste
Preparation
Drain the tofu, pat it dry, and cut it into small cubes.
Soak the Chinese mushrooms until soft, then chop them.
Wash the bok choy and julienne it into thin strips.
Mix the tofu, mushrooms, bok choy, black bean sauce (or substitute), sesame oil, salt, and pepper together to form the filling.
Spoon the filling onto dumpling wrappers, fold and seal the edges to make potstickers.
Heat sesame oil in a pan, cook the potstickers until browned, add water, cover, and steam until done.
