Veggie Potstickers

This easy and quick recipe will make 48 standard sized dumplings in less than hour.  Premade wrappers are available at most stores in the Asian foods section.  You can make the filling and then fill dumplings as you need them, or you can assemble all the dumplings at once and freeze them for later use.  

Crumble 12 oz firm tofu with your fingers or a fork.

Trim the roots and any dried leaves off 1 medium spring onion, then finely chop the entire onion.

Mince 1 clove of garlic.  Peel and mince fresh ginger to make 1 T.

Combine all of the above ingredients together, then toss with 3 T. soy sauce and 1 t. sesame oil.  Season with black or white pepper.

Allow the tofu to marinate for at least 20 minutes.

Shred or finely slice cabbage to make 3/4 C.  Shred carrots to make 1/4 C.  Remove the leaves from cilantro stems to make 1 T. and chop.  Mix the vegetables with the tofu.

Fill the dumpling skins with a small amount of filling (less than a tablespoon).  Fold the skin to close them, then wet your fingers and press the edges together.

To cook, heat 2 T. oil in a non-stick skillet.  Arrange the dumplings in a single layer and fry on medium-high heat until they are nicely browned on the bottom.  Add 1/4 C. water for every 12 dumplings, then cover and simmer for 3 minutes.  Remove the cover and raise the heat, and cook until the water evaporates and the dumplings are browned and crisp.

Dipping Sauce:  In a small bowl, combine 1/4 C. rice vinegar, 1/4 C. soy sauce, and 1 T. minced spring onion leaves. Add siracha, hot chile oil or other spicy sauce to taste if you like.

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