Tofu Bok Choy Potstickers
Ingredients
- 1/2 block firm tofu
- 8 Chinese mushroom caps
- 2 teaspoons black bean sauce (or substitute with 2 teaspoons soy sauce and 1/2 teaspoon maple syrup)
- 1 pound bok choy
- 1 package dumpling wrappers
- sesame oil
- salt and pepper to taste
Preparation
Place the julienned bok choy in a large bowl with 1/2 teaspoon salt and gently fold together with your hands, then set aside for 15-20 minutes.
In a heated pan with 1 teaspoon oil, sauté the mushrooms until lightly brown, add the black bean sauce, and stir until well combined, then set aside.
Pan fry the tofu cubes until lightly brown.
Place both the mushroom mixture and tofu in a big bowl.
Squeeze out as much liquid as possible from the bok choy using a cheesecloth or your palms.
Add the bok choy to the tofu mixture, combine well, and season with salt and pepper.
Place a dollop of the mixture in the middle of a dumpling wrapper, moisten the edges with water, and pleat to seal, repeating until all mixture is used.
Pan fry the dumplings in a heated pan with oil, placing them bottom side down and cooking until brownish, then add enough boiling water to cover part of the dumplings, cover with a lid, turn heat to low-medium, and simmer until all water is absorbed.
Serve with gingery black vinegar and chili.
