1/2 pound 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 chopped bamboo shoots |
1/4 cup finely chopped garlic chives |
2 cloves garlic, peeled and minced |
1 tablespoon dark soy sauce |
1/2 teaspoon sesame oil |
1/4 teaspoon salt |
1 package potsticker or gyoza wrappers |
2 tablespoons 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 gyoza 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 gyoza wrapper over the filling and pinch the edges to seal it shut. (you may want to use a cornstarch/water mixture to make this easier). |
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 potsticker dipping sauce or soy sauce mixed with minced ginger for dipping. |
