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