Vegan Potstickers Recipe
Vegan dumplings, chili ponzu, fresh mango salsa
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Ingredients
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Dumplings
Chili Ponzu
Fresh Mango Salsa
Method
Dumplings Preparation
- 1
Make the Dough
In a large mixing bowl, combine all-purpose flour and water. Mix until a dough forms. Knead on a floured surface for about 5 minutes until smooth. Cover with a damp cloth and let it rest for 30 minutes.
- 2
Prepare the Filling
In a skillet, heat sesame oil over medium heat. Add minced garlic and ginger, sauté for about 1 minute until fragrant. Add crumbled tofu, cabbage, green onions, grated carrot, soy sauce, and black pepper. Stir and cook for 5-7 minutes until the vegetables are tender. Remove from heat and let cool.
- 3
Assemble the Potstickers
Roll the dough into a log and cut into small pieces (about 1 inch each). Roll each piece into a thin circle. Place 1 tablespoon of filling in the center, fold and pinch the edges to seal. Repeat until all dough and filling are used.
Cooking Potstickers
- 4
Pan-Fry the Potstickers
In a large non-stick skillet, heat a tablespoon of oil over medium-high heat. Arrange the potstickers in a single layer and cook for 2-3 minutes until the bottoms are golden brown.
- 5
Steam the Potstickers
Add 1/4 cup of water to the skillet, cover immediately, and steam for 5-7 minutes until the water has evaporated and the potstickers are cooked through. Remove the lid and let them crisp for another minute.
Chili Ponzu Preparation
- 6
Make the Chili Ponzu
In a small bowl, whisk together soy sauce, rice vinegar, lime juice, red chili flakes, and sesame oil until well combined. Set aside.
Fresh Mango Salsa Preparation
- 7
Make the Mango Salsa
In a mixing bowl, combine diced mango, chopped red onion, cilantro, lime juice, and chopped jalapeño. Mix gently and let it sit for 10 minutes to meld the flavors.
