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Jim Coleman Recipes

Chinese New Year Vegetarian Potstickers

For this recipe you will need:

  • 1/2 pound extra firm tofu
  • 1/2 cup finely shredded carrot
  • 1/2 cup finely chopped bok choy
  • 1/4 cup finely chopped water chestnuts
  • 1/4 cup finely shredded daikon
  • 1/4 cup finely chopped garlic chives
  • 4 cloves garlic, peeled and minced
  • 1 tablespoon dark soy sauce
  • 1/2 teaspoon sesame oil
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon five spice
  • 1 package potsticker or dumpling wrappers
  • 2 tablespoons light olive oil for frying the dumplings

Drain the tofu, cut into cubes and mash. Wash and prepare the vegetables. Combine the tofu with the remainder of the ingredients and seasonings.

Lay out one of the dumpling wrappers in front of you.

Dip your finger in the water and moisten the edges of the wrapper.

Place a heaping teaspoon of filling in the middle of the wrapper.

Fold the dumpling wrapper over the filling and pinch the edges to seal it shut.

Heat 2 tablespoons oil in a large skillet or wok. When oil is ready, carefully add the dumplings and cook on high heat until golden brown (about 1 minute). Without turning the dumplings over, add 1/2 cup of water and cover. Cook for about 1 minute to cook the raw filling and then uncover and continue cooking until most of the liquid is absorbed.

Serve the potstickers with the burnt side on top, with a mixture of soy sauce, sesame oil, Chinese rice vinegar with a little minced ginger (& a pinch of sugar - optional) for dipping.

©2006 WHYY