Vegan Tofu and 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 substitute: 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
Drain and pat dry the tofu, then cut into small cubes
Soak Chinese mushrooms in hot water until soft, then chop
Wash bok choy and julienne into thin strips
In a bowl, combine tofu, mushrooms, black bean sauce, bok choy, sesame oil, salt, and pepper
Place a dumpling wrapper in your palm and add about 1 tablespoon of filling in the center
Moisten wrapper edges with water, then fold and pleat to seal
Heat a non-stick skillet over medium heat with a small amount of sesame oil
Arrange dumplings flat-side down in skillet and cook until golden brown
Carefully add 1/4 cup water to skillet and cover immediately with lid
Steam for 5 to 7 minutes until wrappers are tender and filling is cooked
Uncover and cook 1 more minute to re-crisp bottoms
