Vegan Tofu and Vegetable Potstickers
Ingredients
Dough
- 2 1/4 cups (310g) all-purpose flour
- 3/4 cup + 1 tbsp warm water
- 3/4 tsp salt
Filling
- One 400 g block extra firm tofu
- 150 g fresh mushrooms
- 1 medium carrot (100g)
- 1/2 small head of cabbage
- 25 g chinese chives or spring onion chopped
- 1/2 tsp salt or to taste
- 1 tbsp soy sauce
- 2 cloves garlic minced
- 1 tbsp toasted sesame oil
- 1/4 tsp chinese 5 spice powder optional
- 2 1/2 tbsp cornstarch
For cooking
- 1 cup water divided into 1/4 cup water for each batch
- 4 tbsp neutral oil divided into 1 tbsp for each batch
Dipping sauce
- 3 tbsp soy sauce
- 1/2 tbsp distilled white vinegar
- 1/2 tbsp coconut sugar or other sugar
- 1 tsp chili garlic sauce
- 1 tsp roasted sesame seeds
Preparation
Mix dough ingredients and knead until smooth, then let rest for 30 minutes
Prepare filling by crumbling tofu and chopping vegetables, then combine with seasonings
Roll out dough and cut into circles, fill each with mixture and seal edges
Heat oil in a pan, add dumplings, fry until golden, add water and cover to steam until cooked
Mix dipping sauce ingredients in a small bowl and serve alongside dumplings
