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Vegan Potstickers with Ginger Scallion Tofu

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This is a recipe for crispy, vegan potstickers with ginger scallion tofu. 

Ingredients

Scale

Dough:

  • 2 cups or 250g all-purpose flour
  • 1/3 cup 

Filling:

  • ¼ cup of sesame oil
  • 2 ½ cups loosely packed or one huge handful of baby spinach, roughly chopped
  • 1 bunch scallion, both green and white parts sliced and divided
  • 20 grams of rinsed and unpeeled ginger, roughly chopped
  • 1 teaspoon of organic shaoxing wine
  • 1 ½ tablespoon of soy sauce, divided plus more to taste
  • 1 tablespoon of tapioca flour
  • 12 oz of tofu, crumbled

Instructions

  1. Mix the flour and water in a large bowl and mix until there is no more loose flour. Knead into a ball until soft and smooth “like an earlobe” like some Chinese cooks say. If it’s too sticky, add a little bit more flour. If it’s too dry, add a tiny bit of water. Do it little by little.  When you get a nice dough, cover the dough ball with a damp towel in the bowl and let rest for an hour.
  2. While the dough is resting, bring a large pan to medium-heat and cover the bottom of pan with sesame oil.
  3. When the oil is hot, add the scallions, chopped ginger, baby spinach, half a tablespoon of soy sauce and shaoxing wine to the pan and cook for 3-5 or until the ginger is lightly browned and very aromatic.
  4. Add the tofu, remaining soy sauce and tapioca flour to the pan and cook everything for 3-5 minutes until the tofu’s water cooks down a little bit and the crumbles can just barely stick together.
  5. Let sit in the fridge until the dough is ready.
  6. When the dough is ready, cut the ball in half. Keep the other half under the damp towel and roll the other one out into a log and turn into a loop to evenly distribute the dough evenly (so that the ends aren’t super thin and have the same thickness as the middle). When done, turn cut the loop using a dough cutter so that it’s a log again. Then cut out pieces the size of a ping pong ball.
  7. Shape each piece one at a time into a ball. Keep the other pieces covered until you use them so they don’t dry out.
  8. Roll out each piece of dough using a small rolling pin from ¾ the way back of the dough to front so that the middle of the dough is slightly thicker. Use the dominant hand to roll once and non-dominant hand to quarter turn the dough. Do 2-3 revolutions (so 8-12 quarter rotations) until you get a nice flat dough. The circle should be 4-5 inches in diameter. You assemble each dumpling one at a time.
  9. Take a tablespoon of the filling and place on top of the dough. I like to use a cookie scoop to release the filling easily. Shape it so that it’s slightly more of a log shape.
  10. Wrap the dumping by folding one side over so that you have a half circle…looks like a half moon. Seal the dumpling by pinching down on the edges so that there are no holes anywhere. If you are using store-bought wrappers, you will want to wet the edges with water to help make them be more adhesive. Repeat until you assemble all of the dumplings. You will have a little bit of filling left over.
  11. Bring a large frying pan so medium-high heat and fill the bottom with vegetable oil up to half an inch. When hot, add six dumplings and fry until a light golden brown. Usually a few minutes on all sides. Caution against going too brown as it still continues to took a little as it’s removed from the oil.
  12. When done, place on a paper towel lined plate to catch any excess oil.
  13. Serve with your favorite dumpling dipping sauce (I like soy sauce with a splash of white vinegar and chili oil) and enjoy!

Equipment

Notes

  1. Homemade dough is better than store-bought dough. But if you’re in a pinch, try to get gyoza or wonton wrappers at the store. Make sure they are vegan.
  2. If making in advance: Freeze uncooked potstickers for 2-3 months. To freeze, spread out on a silicone or parchment paper-lined sheet pan and stick in the freezer for 1 hour. Then move to a proper storage container. I generally like to use an old yogurt tub or a ziplock bag where I can get the air out even more. Don’t forget to label with the food and date made. 

Find it online: https://bakeroise.com/vegan-jiaozi-with-ginger-scallion-tofu/