Saturday, October 14, 2006

Recipe Saturday--Tai Shan's Favorite Potstickers

I made these this week, and they were so good, I had to share. I love vegetarian potstickers, when I can find them. Even when I ate meat sometimes, I never ate it at a Chinese restaurant, because my mom passed on the myth about their using cats and dogs and I could never shake that mental image. Also, I only ever trust meat cooked by myself or someone I know well. But I don't have to struggle to find good potstickers anymore, thanks to Rhonda Parkinson of Chinese Cuisine.

Rhonda called her recipe, simply, "Vegetarian Potstickers." I was inspired to rename it in my files because of two ingredients--bamboo shoots and carrots. Both of those ingredients are well-loved by another import from China that I adore. Just look at the National Zoo's precious panda boy, Tai Shan, thoroughly enjoying the hell out of a carrot! (I just want to wipe those carrot crumbs off his fat, fluffy little belly. :-)

L'Ailee and I enjoyed these potstickers almost that much, which is why I couldn't resist sharing, whether other people are still doing Recipe Saturday or not. I loved the soy-sauce-and-ginger combination for a dipping sauce, too.

Tai Shan's Favorite Potstickers

Serves 4 to 6


• 1/2 pound firm tofu
• 1/2 cup finely shredded carrot
• 1/2 cup finely chopped bok choy
• 1/4 cup finely chopped water chestnuts
• 1/4 cup finely chopped bamboo shoots
• 1/4 cup finely chopped garlic chives
• 2 cloves garlic, peeled and minced
• 1 tablespoon dark soy sauce
• 1/2 teaspoon sesame oil
• 1/4 teaspoon salt
• 1 package potsticker or gyoza wrappers
• 2 tablespoons oil for frying the dumplings


Drain the tofu, cut into cubes and mash. Wash and prepare the vegetables. Combine the tofu with the remainder of the ingredients and seasonings.

Lay out one of the gyoza wrappers in front of you.
Dip your finger in the water and moisten the edges of the wrapper.

Place a heaping teaspoon of filling in the middle of the wrapper.

Fold the gyoza wrapper over the filling and pinch the edges to seal it shut. (You may want to use a cornstarch/water mixture to make this easier).

Heat 2 tablespoons oil in a large skillet or wok.When oil is ready, carefully add the dumplings and cook on high heat until golden brown (about 1 minute). Without turning the dumplings over, add 1/2 cup of water and cover. Cook for about 1 minute to cook the raw filling and then uncover and continue cooking until most of the liquid is absorbed.

Serve the potstickers with the burnt side on top, with potsticker dipping sauce or soy sauce mixed with minced ginger for dipping.

Oh, and there are links.

You can get more good vegetarian Chinese recipes here.

A priest in my home state is "">trying to defend his right to have a cross sculpture in front of his very own house. Can't believe I'm totally on the priest's side, but I am a fan of both lawn flamingoes and the First Amendment.

Fun with Asian candy

Another walkway from the Assemblies of God church tells his story.

Gay animals on display

The ten dirtiest races in American political history

I end by calling a moment of silence for former Congressman Gerry Studds, who passed suddenly. He was in a scandal a lot like Foley's, but got re-elected, and became the first openly gay Congressman.


BostonPobble said...

The death of Congressman Studds made me sad. Thanks for the moment.

The pictures of pandas make me happy. Thanks for the moment!

nancy =) said...

thank you for:
1) upholding the tradition of recipe saturday =)
2) posting a vegetarian recipe
3) the links - always the bestest links

happy weekend!


LeLo in NoPo said...

I kept looking back in the recipe for where it said to burn the potstickers...I love that you serve them burnt side up. :)

As always, great links.

Peterson Toscano said...

GREAT recipe and wonderful links. I always walk away from your blog hungry!

cats said...

i don't know why, but i can't get any of your links to work!!!!

and it makes me so sad... at least i have cute little pandas to think about.

The Vixen said...

Cool recipie. I'll have to try it! I miss you and I don't have your email address. You'll have to send it to me. said...

I'm glad you liked the recipe! The URL for the Chinese Cuisine site is
Thanks, Rhonda Parkinson