Vegan Tofu 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, to taste
- pepper, to taste
Preparation
Prepare the filling by mixing tofu, mushrooms, black bean sauce, bok choy, sesame oil, salt, and pepper in a bowl
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 over to seal, pressing the edges firmly
Heat a non-stick skillet over medium heat with a small amount of oil
Place the dumplings in the skillet, flat side down, and cook until the bottoms are golden brown
Carefully pour in 1/4 cup of water, cover immediately, and steam until the wrappers are tender and the filling is cooked
Uncover and cook for another minute to crisp the bottoms
Serve hot
