Veggie Dumplings with Tofu Filling
Ingredients
- 2 tbsp avocado oil
- 1 box firm organic tofu, mashed in small pieces
- 1 cup chopped green onions or chives
- 1 tablespoon minced ginger
- 1 cup sliced mushrooms (shiitake or regular white)
- 1/2 cup white or Napa cabbage, shredded
- 1 cup carrots, shredded
- 3-4 garlic cloves minced
- 1 teaspoon white pepper
- 2 tbsp dark soy sauce
- 1 teaspoon sesame oil
- Salt to taste
- 1 teaspoon sesame oil
Dough
- 1 1/4 cups All-Purpose Flour
- 3/4 cup gluten-free sweet rice flour
- 3/4 teaspoon salt
- 3/4 cup plus 2 tablespoons hot water
- 2 tablespoons avocado oil
Preparation
Sauté all the veggies over medium heat for 10 minutes until soft. Add the spices, soy sauce, sesame oil, and sauté for another 5 minutes. Set aside.
Mix all dough ingredients in a food processor or by hand until it forms a dough. Cover and rest for 30 minutes.
Divide the dough into 15-18 pieces. Roll out each dough ball into a 4-inch diameter circle.
Fill each dough with 2 tablespoons of veggie mixture and fold to form dumplings or potstickers.
Cook for 10 minutes with one tablespoon of vegetable oil and 1/3 cup water until crispy.
Serve with chili oil and vinegar.
Optional
Optionally, add a corn starch slurry for extra crispiness. Mix 1 tablespoon of cornstarch, 1 teaspoon of flour with 6 tablespoons of water and 1/2 teaspoon of vinegar. Add it to a hot pan with potstickers towards the end. Cover then let it crisp for a few seconds.
