Vegan Tofu Bok Choy Potstickers
Ingredients
- 1/2 block firm tofu, drained, patted dry, and cut into small cubes
- 8 Chinese mushroom caps, soaked until soft and chopped
- 2 tsp black bean sauce (or 2 tsp soy sauce plus 1/2 tsp maple syrup)
- 1 lb bok choy, washed and julienned into thin strips
- 1 package dumpling wrappers
- sesame oil, to taste
- salt and pepper, to taste
Preparation
In a bowl, combine tofu, mushrooms, black bean sauce, bok choy, sesame oil, salt, and pepper
Place a heaping teaspoon of filling in the center of each dumpling wrapper
Moisten the edges of the wrapper with water, then fold and seal to form a half-moon shape
Heat a thin layer of oil in a non-stick skillet over medium heat
Arrange the potstickers in the skillet and cook until the bottoms are golden brown, about 2-3 minutes
Pour in 1/4 cup of water, cover immediately, and steam for 5-7 minutes until the wrappers are tender and the filling is hot
Uncover and cook for another minute to crisp the bottoms
Notes
Recipe and photo by @woon.heng
