Gyozo With Gingered Dipping Sauce |
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Prep Time: 0 Minutes Cook Time: 75 Minutes |
Ready In: 75 Minutes Servings: 24 |
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Regina's International Vegetarian Table by Regina Campbell Ingredients:
1 1/2 tbs peanut oil, plus extra to cook the pot stickers |
5-6 (1-inch long) thin slices fresh ginger |
2 green onions, finely chopped (green and white parts) |
2 cloves garlic, minced |
2/3 cup shredded carrot |
4 oz smoked tofu, finely crumbled |
1 1/2 tsp shoyu sauce |
48 wonton wrapers |
gingered dipping sauce |
1/4 cup soy sauce |
1 tbs grated fresh ginger |
2 tbs seasoned rice vinegar |
8-10 drops chili oil |
8-10 drops sesame oil |
Directions:
1. Makes 24 Gyozo
2. Gingered Dipping Sauce:
3. Place the soy sauce in a small bowl.
4. Place the grated ginger into a cheesecloth or a tiny strainer and press to release the ginger juice into the soy sauce. Add the rice vinegar, chili oil, and sesame oil, and stir. Store, covered in the refrigerator for up to 2 weeks.
5. Gyozo:
6. In a medium skillet, cook the oil and ginger over medium-high heat for 1 minute. Add the mushrooms, onions, and garlic. When the mushrooms begin to sweat out the beads of moisture, add the carrot. Cook for 1 minute.
7. Add the tofu and shoyu sauce. Cook for 30 seconds and remove from heat. Transfer to a bowl and let it cool. Remove and discard the ginger.
8. Place the wonton wrappers on a work surface. Place a spoonful of the filling into the center wrapper, leaving room around the edge to seal. Dampen the edges of the wrapper using your fingers and a little water. Place another wrapper on top and press them together firmly, taking care not to nick the skin of the wrappers. Repeat with remaining filling and wrappers.
9. Brush the bottom of a large skillet with oil and heat over medium heat. Place the pot stickers in the skillet (cook in batches if needed) and pour in a little water or vegetable broth to allow for steaming. Cover and cook for 2-3 minutes, turning once, until golden brown on both sides.
10. Serve hot with the Gingered Dipping sauce.
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