vegetable potstickers with dippin’ sauce
I have two more frozen treats for you, but I feel like I need to throw in a savory recipe to balance things out here. Sugar rush resumes tomorrow! Wheeeee!
These potstickers could be an appetizer, but Eli and I love them so much we devour a plateful of them and call it dinner. The dipping sauce is a recipe for vegetarian fish sauce I was lucky enough to stumble upon in the wilds of the internet one day. I kind of love it; it has the perfect balance of sweet, tart, spicy, savory.
Vegetarian Potstickers (adapted from alton brown)
1/2 pound firm tofu, drained well and cut into 1/4″ cubes
1/2 cup coarsely grated carrots
1/2 cup broccoli, finely chopped
1/4 cup red bell pepper, finely chopped
1/4 cup green onions, finely chopped
2 teaspoons fresh ginger, finely minced
2 tablespoons chopped cilantro
1 tablespoon soy sauce
1 teaspoon sesame oil (optional)
1 egg, lightly beaten
1 teaspoon kosher salt
1/4 teaspoon black pepper
35-40 small wonton wrappers
Place tofu, carrots, broccoli, red pepper, scallions, ginger, cilantro, soy sauce, sesame oil if using, egg, salt, and pepper in a large bowl, stirring gently to combine.
To make the dumplings, take a wonton wrapper out out the package, keeping the rest covered. Place about a teaspoon of the tofu mixture in the center of the wrapper. Brush the edges of the wrapper lightly with water, and shape as desired. I gathered the four corners and pulled them up to meet in the center. Set on waxed paper or a sheet pan lightly sprayed with no-stick spray. Repeat until all the filling is gone.
Heat a 12″ pan over medium heat, brushing with vegetable oil once hot. Add 8-10 potstickers to pan at a time; cook for 2 minutes without touching. After two minutes, add 1/3 cup water or stock to the pan, turn the heat down to low and cover, cooking for another 2 minutes. Transfer to a heatproof platter and keep in a warm oven, or be like us and devour them immediately. Repeat until all the potstickers are cooked.
Dipping Sauce (from pham fatale)
1/4 cup soy sauce
1/4 cup rice vinegar
1/4 cup water
1/4 cup brown sugar
2 teaspoons fresh lime juice, or to taste
4 teaspoons garlic, finely minced
2 teaspoons red Thai chile pepper, finely chopped, or to taste (careful!)
Combine all ingredients and stir until sugar is dissolved. Serve immediately or refrigerate up to a couple of days.