Potstickers are a delicious appetizer/meal, no matter what you call them: “gyoza” in Japanese, “banh cheo” in Vietnamese, and “jiazo” in Chinese. They are surprisingly easy to make. However, the process is a labor of love, comparable to that of making tamales, spring rolls, or sushi — all well worth it, though!
I have made steamed potstickers once before, many moons ago, but never the pan-fried version. I researched various recipes and stumbled upon Herbivoracious’ recipe and was on the verge of using Chef Natkin’s wonderful recipe, but decided to be adventurous. I cobbled together my own version. This is a huge recipe because I plan to freeze many of these for future meals. I hope you enjoy! 🙂
POTSTICKER INGREDIENTS: makes 100 potstickers
- 2 packages dumpling/wonton wrappers ~ round or square is up to you
- 1 package organic firm tofu ~ pressed to remove liquid, crumbled
- 1/4 head cabbage ~ minced
- 2 med-large organic carrots ~ minced
- 4-5 large cremini mushrooms ~ cleaned, minced
- 1 bunch (about 6 sprigs) scallions ~ ends removed, thinly sliced
- 1 bunch cilantro ~ long stems removed, chopped
- 1-2 inches fresh ginger root ~ cleaned with veggie brush, minced
- 1 bulb garlic ~ peeled, minced
- garlic-sea salt ~ to taste
- Asian spices that you like (I used Ty Ling Five spices)
- High-heat oil (sunflower and grape seed oils are my choices)
- Combine all the minced vegetables and tofu in a large mixing bowl. Add your Asian spices of choice and sea salt to taste.
- Unless you are skilled, take out one (1) wrapper at a time and wet all edges with some filtered water.
- Scoop a heaping teaspoonful of the filling into the center of the wrapper.
- Fold over the wrapper and press the edges firmly together. To crimp the edges together, I use the “fork & pie crust” technique.
- In a large stainless steel pan, heat the oil. Lay all the stickers flat side down. Be sure the edges do not touch.
- Fry all stickers until they are golden brown. You can flip them if you’d like.
- Pour a little bit of water into the pan (this will spatter so be extra careful!) and immediately cover the pan with a lid. Cook for about 2-3 minutes, or until the water is absorbed by the potstickers.
- Serve hot with the sauce below. ENJOY!! 🙂
Simmer all ingredients, except scallions and lemon, in a small stainless steel saucepan for about 3 minutes. Set aside and let it cool. Add the scallions and lemon juice right before serving.
- 1/4 cup tamari
- 1/4 cup filtered water
- 7 tbs rice vinegar
- 2 tbs sesame oil
- 2 sprigs scallions
- 1 tb organic evaporated cane sugar
- juice of 1/2 lemon
- sriracha ~ optional