Vegan Tofu and Bok Choy Potstickers
Ingredients
- 1/2 block firm tofu, drained, patted dry, and cut into small cubes
- 8 caps Chinese mushrooms, 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
Mix the tofu, mushrooms, black bean sauce, bok choy, sesame oil, salt, and pepper in a bowl
Place a small amount of filling in the center of each dumpling wrapper
Fold and seal the wrappers to form dumplings
Heat a skillet with a little oil over medium-high heat
Place the dumplings in the skillet and cook until the bottoms are golden brown
Add about 1/4 cup water to the skillet, cover immediately, and steam for 5 to 7 minutes until cooked through
Uncover and cook until the water evaporates and the bottoms are crispy
