Tofu and Bok Choy Potstickers
Ingredients
- 1/2 block firm tofu
- 8 caps Chinese mushrooms
- 2 teaspoons black bean sauce (or substitute with 2 tsp soy sauce and 1/2 tsp maple syrup)
- 1 pound bok choy
- 1 package dumpling wrappers
- sesame oil
- salt and pepper to taste
Preparation
Place julienned bok choy in a large bowl with 1/2 teaspoon salt and gently fold together with your hands, then set aside for 15-20 minutes.
In a heated pan with 1 teaspoon oil, sauté mushrooms until lightly brown, add black bean sauce, and stir until well combined, then set aside.
Pan fry tofu cubes until lightly brown.
Place both the mushroom mixture and tofu in a big bowl.
Squeeze as much liquid as possible from the bok choy using a cheesecloth or your palms.
Add the squeezed bok choy to the tofu mixture, combine well, and season.
Place a dollop of the mixture in the middle of a dumpling wrapper, moisten the sides with water, and pleat to seal.
Repeat until all mixture is used.
In a heated pan with oil, place dumplings bottom side down and cook until brownish.
Add enough boiling water to cover part of the dumplings and cover with a lid.
Turn heat to low-medium and let simmer until all water is absorbed.
Serve with gingery black vinegar and chili.
