Tofu, Carrot and Cabbage Potstickers



Who doesn't love dumplings? I mean seriously?! They are a royal pain in the behind to make, but it's the lesser of the evils as all of the options in supermarkets are either not vegan or have a whole load of chemicals and preservatives in them.


Picked up some relatively thick wonton skins in the wet market, tried to do the potsticker style fry then steam method for the first time ever and OMG I couldn't believe how well it worked.


So easy, but be warned, you need some pretty skilled hands to do pretty dumplings. This was as far as I was able to get haha


Filling was inspired by @jessicainthekitchen


Ingredients

  • Wonton wrappers

  • 1 carrot, grated

  • 1/4 green round cabbage, sliced

  • 3 stalks spring onions, chopped

  • 1 tbsp ginger, grated

  • 2 cloves garlic, grated

  • 1 square super hard tofu, crumbled

  • 1 tbsp liquid aminos

  • 1/2 tbsp sesame oil

  • 1/2 tbsp rice wine vinegar

  • Water

  • Olive oil

  • Salt

  • Pepper

Instructions

  1. Mix together carrot, cabbage, 3/4 of the spring onions (leave rest for garnish), ginger, garlic, tofu, aminos, sesame oil and rice wine vinegar

  2. Season with salt and pepper to taste

  3. Follow instructions here for folding dumplings - https://thewoksoflife.com/how-to-fold-wontons/

  4. Heat olive oil on medium heat pan

  5. Spread dumplings out on pan so that they aren't touching each other

  6. Leave to fry without touching for 2-3 mins

  7. Add 1/4 cup of water (more if water evaporates fast) and place cover on top so that it steams

  8. Leave for 5 mins or until wonton skin is cooked through

  9. *Add more water as needed to keep steaming going

  10. Once water has evaporated, leave for additional minute to ensure bottom is crispy

  11. Remove from pan, garnish with spring onions and serve with dipping sauce of choice