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 About.com 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

INGREDIENTS:

• 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


PREPARATION:

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.

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