Crispy Vegetable Potstickers with Dipping Sauce
Ingredients
Wrappers
- 2 1/4 cups (310g) all-purpose flour
- 3/4 cup + 1 tbsp warm water
- 3/4 tsp salt
Filling
- 1 240g block extra firm tofu, drained of excess water and then mashed
- 15 pieces (60g) dried shiitake mushroom, makes 1 1/4 cup rehydrated minced
- 1 head (450g) raw cabbage, makes 2 1/2 cup minced
- 2 small raw carrots (200g), makes 1 cup minced
- 1 red onion, roughly chopped
- 3 cloves garlic, minced
- 2 tsp salt, or more to taste
- 1 1/2 tbsp canola oil
- 2 1/2 tbsp cornstarch
Cooking
- 1 cup water, divided into 1/4 cup water for each batch
- 4 tbsp canola oil or other neutral oil, divided into 1 tbsp for each batch
Dipping sauce
- 3 tbsp soy sauce
- 1/2 tbsp distilled white vinegar
- 1/2 tbsp coconut sugar, adjust according to desired sweetness
- 1 tsp chili oil/sauce, adjust according to desired spice
- 1 tsp sesame seeds
Preparation
Rehydrate dried shiitake mushrooms in water until soft, then mince
Mince cabbage, carrots, onion, and garlic
Mash the tofu and mix with minced vegetables, salt, oil, and cornstarch to make the filling
In a bowl, combine flour, salt, and warm water to form dough for wrappers; knead until smooth, then let rest
Roll out dough into thin circles and fill each with the vegetable-tofu mixture, sealing edges to form dumplings
Heat oil in a pan over medium heat, add dumplings in batches, and fry until bottoms are golden-brown
Add water to the pan, cover, and steam until dumplings are cooked through, about 5-7 minutes per batch
For dipping sauce, mix soy sauce, vinegar, coconut sugar, chili oil, and sesame seeds in a small bowl
