This is a sponsored post by Anolon Cookware. All views and opinions are mine.
Tofu Bokchoy Potstickers – delicious vegetarian potstickers that are crispy on one side and steamed on the other. Such a healthy comfort food it is! They were pan-fried using AnolonX SearTech™ technology which keeps cooking oil in the middle of the pan for the best sear.
It is Dishwasher, oven, & metal utensil safe for ultimate durability. I enjoyed using this pan for a while now! Try this pan and you’ll never be disappointed!
Here is the link : https://anolon.com/pages/anolon-x?utm_source=Instagram&utm_medium=social&utm_campaign=sm-product&utm_term=AnolonX%20-%20skillettoplate
I’ve used store-bought wrappers but you can make the potsticker wrappers from scratch as well! If you choose to use store-bought wrappers, get the gyoza wrappers from the grocery store and it works perfectly! Make sure to get the gyoza wrappers and not the wonton ones.
Here you go with the recipe!
Ingredients:
Dumpling or Gyoza wrappers store-bought or homemade
Filling:
Firm tofu- 1 14 oz block crumbled
Bok choy (or napa cabbage)- 1 lb finely chopped
Shiitake mushrooms – 2 cups, finely chopped
Ginger-1 inch thumb minced
Scallions- 4, finely chopped, both green and white parts
Vegetable oil- 2 tbsp
Carrot – 1/2 cup shredded
Soy sauce – 2 tbsp
Sugar- 1/2 tsp
Salt – 1 tsp
Black pepper powder – 1/2 tsp
Sauce for serving:
Low sodium soy sauce- 1/4 cup
Water- 1 tbsp
Rice wine vinegar- 1 tsp
Sesame oil-1 tsp
Sriracha or hot sauce to taste
White sesame seeds-1 tbsp
Method :
To make the filling: Heat oil in a skillet, add the ginger and sauté for 30 sec add the vegetables ( mushrooms, scallions, carrots, and Bok choy ) and sauté well, for another 2 minutes, until the veggies are tender and all the liquid released has been cooked off. Transfer to a bowl. Now add the crumbled tofu and all the other seasonings and mix well. Place the filling in the refrigerator for 30 mins to completely cool off.
To assemble: place a tbsp of filling in the center of the wrapper and using water seal the edges by pinching them on the sides or you could pleat the edges as I’ve done.
To make Sauce: Just mix all the ingredients listed under the sauce
To cook the potstickers: Heat the oil in a large frying pan over medium heat. Fry the dumplings flat side down for about 2 minutes until a golden crust forms on the bottom. Then add 1/4 cup of water and immediately cover with a lid and let them steam cook for 7-8 minutes or until all the water has evaporated. Remove the lid and transfer the dumplings onto a plate and serve them hot with dumpling sauce.
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