Serves 4 to 6
- ½ pound firm tofu
- ½ cup finely shredded carrot
- ½ cup finely chopped bok choy
- ¼ cup finely chopped water chestnuts
- ¼ cup finely chopped bamboo shoots
- ¼ cup finely chopped garlic chives
- 2 cloves garlic, peeled and minced
- 1 tablespoon dark soy sauce
- ½ teaspoon sesame oil
- ¼ 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 ½ 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.
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