Crispy Tofu and Bok Choy Potstickers
Ingredients
- 1/2 block firm tofu, drained and patted dry, cut into small cubes
- 8 Chinese mushroom caps, soaked until soft, chopped
- 2 tsp black bean sauce (or 2 tsp soy sauce and 1/2 tsp maple syrup)
- 1 lb bok choy, washed and julienned
- 1 package dumpling wrappers
- sesame oil
- salt and pepper to taste
Preparation
In a bowl, combine tofu, mushrooms, black bean sauce, bok choy, sesame oil, salt, and pepper to make the filling
Place a dumpling wrapper in your palm and add about 1 tablespoon of filling in the center
Moisten the edges of the wrapper with water and fold to seal, pleating the edges if desired
Heat a non-stick skillet over medium heat and add a small amount of oil
Place the dumplings in the skillet and cook until the bottoms are golden brown
Carefully add about 1/4 cup of water to the skillet, then immediately cover with a lid
Steam for about 5 to 7 minutes, or until the wrappers are tender and the filling is cooked through
Uncover, and cook for another minute until the bottoms are crispy
Serve hot
