Vegan Tofu Potstickers Recipe
This vegan tofu potsticker recipe with a crispy dumpling skirt tastes better than any from a restaurant, and is just as easy .
Ingredients
- ~ 28 vegan dumpling wrappers*
For the Vegan Potsticker Stuffing
- 1 teaspoon neutral oil
- 280 g extra firm tofu grated
- 80 g cabbage grated
- 60 g carrot grated
- 1 tablespoon ginger grated
- 4 cloves garlic minced
- 40 g onion minced
- Salt to taste
For the Vegan Potsticker Skirt
- 2 tablespoons neutral oil
- 1 teaspoon plain flour all-purpose (AP) flour in the U.S.
- 1 teaspoon cornflour cornstarch in the U.S.
- 100 ml water
For the Vegan Potsticker Dipping Sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon hot water
- ½ teaspoon sugar
- ½ teaspoon sesame seeds
- ½ teaspoon rice vinegar
- ½ teaspoon red chilli flakes
- 1 clove garlic minced
Instructions
- Over medium heat, add 1 teaspoon neutral oil in a non-stick frying pan and gently sauté 280 g extra firm tofu, 80 g cabbage, 60 g carrot, 1 tablespoon ginger, 4 cloves garlic, and 40 g onion. Cook for two minutes, or until they have all softened, and season with Salt to taste. Err on the side of caution; the dipping sauce will add extra saltiness and umami.
- On a flat surface, take one of ~ 28 vegan dumpling wrappers*. Put a small amount of filling in the centre, and brush the edges with water. Bring the edges together, folding the dumpling in half. Pleat the top with small folds — this will get easier with practice!
- Repeat the process for the remaining filling and wrappers. Cover the completed dumplings with a damp cloth while you work to avoid them drying out.
- Fry the tofu potstickers. Over medium heat, place a very large non-stick frying pan. Once it heats, add around 2 tablespoons neutral oil and arrange the tofu potstickers in a spiral shape, covering the bottom of the pan. You can do this in two batches if it's more practical.
- Fry the vegan dumplings uncovered for around 2 minutes, or until the bottoms are just lightly browned.
- Make the dumpling skirt. Whisk together 1 teaspoon plain flour, 1 teaspoon cornflour, and 100 ml water to a smooth consistency.
- Pour the dumpling skirt batter into the frying pan. Be careful, because water hitting hot oil can splash. Immediately cover the pan with a lid and let the tofu potstickers steam for around 5 minutes, or until the wrappers are slightly translucent and soft. Remove the lid and if necessary, let the skirt crisp up until golden. Slide the dumplings onto a plate.
- Make the potsticker sauce. In a small bowl, whisk together 1 tablespoon dark soy sauce, 1 tablespoon hot water, ½ teaspoon sugar, ½ teaspoon sesame seeds, ½ teaspoon rice vinegar,½ teaspoon red chilli flakes, and 1 clove garlic. No need to cook.
- Dip the tofu potstickers into the sauce and enjoy!
Notes
* If you buy frozen dumpling wrappers, you'll have to leave extra time for the wrappers to defrost.
Nutrition
Serving: 1gCalories: 179kcalCarbohydrates: 10gProtein: 9gFat: 13gSaturated Fat: 1gPolyunsaturated Fat: 11gSodium: 448mgFiber: 2gSugar: 3g
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