Tofu and Bok Choy Potstickers
Ingredients
- 1/2 block firm tofu
- 8 Chinese mushroom caps
- 2 teaspoons black bean sauce or 2 teaspoons soy sauce and 1/2 teaspoon maple syrup
- 1 pound bok choy
- 1 package dumpling wrappers
- sesame oil to taste
- salt and pepper to taste
Preparation
Drain and pat dry the tofu, then cut into small cubes
Soak the Chinese mushrooms until soft, then chop them
Wash and julienne the bok choy into thin strips
Mix the tofu, mushrooms, black bean sauce (or substitute), bok choy, sesame oil, salt, and pepper in a bowl to make the filling
Place a spoonful of filling in the center of each dumpling wrapper and fold to seal the edges
Heat oil in a skillet over medium heat, add the potstickers, and fry until the bottoms are golden brown
Add a small amount of water to the skillet, cover, and steam until the potstickers are cooked through and the wrappers are tender
