Finding Your Table

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!

frying potstickers

finished potstickers

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.

dipping sauce for potstickers

the recipe

Vegetarian Potstickers

makes 35-40 adapted from Alton Brown

  • 1/2 pound 230 g firm tofu, drained well and cut into 1/4-inch (6 mm) cubes
  • 1/2 cup 120 mL coarsely grated carrots
  • 1/2 cup 120 mL broccoli, finely chopped
  • 1/4 cup 60 mL red bell pepper, finely chopped
  • 1/4 cup 60 mL green onions, finely chopped
  • 2 teaspoons fresh ginger, finely minced
  • 2 tablespoons 30 mL chopped cilantro
  • 1 tablespoon 15 mL soy sauce
  • 1 teaspoon 5 mL sesame oil, optional
  • 1 50 g egg, lightly beaten
  • 1 teaspoon 5 g kosher salt
  • 1/4 teaspoon black pepper
  • 35-40 small wonton wrappers
  1. 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.
  2. To make the dumplings, take a wonton wrapper out of 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.
  3. Heat a 12-inch (30 cm) 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.
1/2 pound 230 g firm tofu, drained well and cut into 1/4-inch (6 mm) cubes
1/2 cup 120 mL coarsely grated carrots
1/2 cup 120 mL broccoli, finely chopped
1/4 cup 60 mL red bell pepper, finely chopped
1/4 cup 60 mL green onions, finely chopped
2 teaspoons fresh ginger, finely minced
2 tablespoons 30 mL chopped cilantro
1 tablespoon 15 mL soy sauce
1 teaspoon 5 mL sesame oil, optional
1 50 g egg, lightly beaten
1 teaspoon 5 g kosher salt
1/4 teaspoon black pepper
35-40 small wonton wrappers
mix filling
fill & shape
pan-fry & steam

each column is one step, working left to right — hover a cell for the full instruction

Vegetarian Potstickers makes 35-40
  • 1/2 pound 230 g firm tofu, drained well and cut into 1/4-inch (6 mm) cubes
  • 1/2 cup 120 mL coarsely grated carrots
  • 1/2 cup 120 mL broccoli, finely chopped
  • 1/4 cup 60 mL red bell pepper, finely chopped
  • 1/4 cup 60 mL green onions, finely chopped
  • 2 teaspoons fresh ginger, finely minced
  • 2 tablespoons 30 mL chopped cilantro
  • 1 tablespoon 15 mL soy sauce
  • 1 teaspoon 5 mL sesame oil, optional
  • 1 50 g egg, lightly beaten
  • 1 teaspoon 5 g 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 of 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-inch (30 cm) 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.

— adapted from Alton Brown

Dipping Sauce

from pham fatale

  • 1/4 cup 60 mL soy sauce
  • 1/4 cup 60 mL rice vinegar
  • 1/4 cup 60 mL water
  • 1/4 cup 55 g brown sugar
  • 2 teaspoons 10 mL fresh lime juice, or to taste
  • 4 teaspoons 20 mL garlic, finely minced
  • 2 teaspoons red Thai chile pepper, finely chopped, or to taste (careful!)
  1. Combine all ingredients and stir until sugar is dissolved. Serve immediately or refrigerate up to a couple of days.
1/4 cup 60 mL soy sauce
1/4 cup 60 mL rice vinegar
1/4 cup 60 mL water
1/4 cup 55 g brown sugar
2 teaspoons 10 mL fresh lime juice, or to taste
4 teaspoons 20 mL garlic, finely minced
2 teaspoons red Thai chile pepper, finely chopped, or to taste (careful!)
combine

each column is one step, working left to right — hover a cell for the full instruction

Dipping Sauce
  • 1/4 cup 60 mL soy sauce
  • 1/4 cup 60 mL rice vinegar
  • 1/4 cup 60 mL water
  • 1/4 cup 55 g brown sugar
  • 2 teaspoons 10 mL fresh lime juice, or to taste
  • 4 teaspoons 20 mL 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.

— from pham fatale

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