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 + 1/2 tsp maple syrup)
- 1 lb bok choy
- 1 package dumpling wrappers
- sesame oil
- salt and pepper to taste
Preparation
Drain and pat dry the firm tofu, then 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, salt, and pepper to make the filling.
Place a spoonful of filling in the center of each dumpling wrapper and seal the edges.
Heat sesame oil in a skillet over medium heat.
Fry the potstickers until the bottoms are golden brown.
Add a small amount of water to the skillet, cover, and steam until the potstickers are cooked through.
Serve hot.
