Vegan Potstickers Tofu Vegetables (Print Version)
Pan-seared vegan dumplings filled with tofu, mushrooms, and veggies, served with a zesty homemade dipping sauce.
# Ingredients:
→ Dough
01 -
2 1/4 cups all-purpose flour (310g)
02 -
3/4 cup + 1 tbsp warm water
03 -
3/4 tsp salt
→ Dumpling Wrappers
04 -
Corn starch (to prevent sticking)
→ Filling
05 -
400g block extra-firm tofu
06 -
150g fresh mushrooms (e.g., oyster mushrooms)
07 -
1 medium carrot (100g), shredded
08 -
1/2 small head of cabbage, shredded
09 -
25g Chinese chives or spring onion, chopped (1/4 cup)
10 -
1/2 tsp salt (or to taste)
11 -
1 tbsp soy sauce
12 -
2 cloves garlic, minced
13 -
1 tbsp toasted sesame oil
14 -
1/4 tsp Chinese five spice powder (optional)
15 -
2 1/2 tbsp cornstarch
→ Cooking
16 -
1 cup water (divided, 1/4 cup per batch)
17 -
4 tbsp neutral oil (divided, 1 tbsp per batch)
→ Dipping Sauce
18 -
3 tbsp soy sauce
19 -
1/2 tbsp rice vinegar or distilled white vinegar
20 -
1/2 tbsp coconut sugar (or other sugar, adjust to taste)
21 -
1 tsp chili garlic sauce (adjust to taste)
22 -
1 tsp roasted sesame seeds
# Directions:
01 -
Mix 2 1/4 cups of all-purpose flour and salt in a bowl. Create a well in the center, pour in warm water, and mix with a spatula. Knead the dough until smooth. Cover with a damp towel and rest for 20 minutes.
02 -
Drain and mash tofu. Squeeze out excess liquid. Chop carrots, cabbage, mushrooms, and chives. Sauté garlic and onions in 1 1/2 tbsp oil. Add vegetables and tofu. Cook for 4-5 minutes, season with soy sauce, salt, sesame oil, and five spice. Sprinkle cornstarch and stir. Cool mixture completely.
03 -
Flour the surface. Divide dough into approximately 35-36 pieces (14-15g each). Roll each piece into a 3-4 inch diameter circle using a rolling pin. Coat wrappers with corn starch to prevent sticking.
04 -
Place a wrapper on your palm, add filling, and seal by pressing the edges together. Pleat for decoration. Repeat until all dumplings are filled.
05 -
Heat a non-stick pan with 1 tbsp oil. Arrange dumplings, leaving space between them. Cook until golden brown (7-8 minutes). Add 1/4 cup water, cover, and steam until water evaporates (5-6 minutes). Repeat in batches.
06 -
Mix soy sauce, vinegar, sugar, chili garlic sauce, and sesame seeds in a bowl. Adjust seasonings to taste.
# Notes:
01 -
Store dumplings uncooked in the freezer to maintain texture. Cook directly from frozen to prevent sogginess.
02 -
Homemade wrappers are best fresh but can be stored up to 2 days refrigerated or 1 month frozen.