Vegan Potstickers With Mushroom and Tofu

Name: Vegan Potstickers With Mushroom and Tofu
Prep time: 45 min
Cook time: 12 min
Total time: 57 min
Yield: 8 servings
Cuisine: Asian,Japanese
Ingredients: 2 tablespoons olive oil; 1 (1-pound) block firm tofu, well-pressed and crumbled; 1/2 cup (about 3 ounces) shiitake mushrooms, stems removed, caps diced small; 1/2 cup napa cabbage, diced small; 1/2 teaspoon minced fresh ginger; 2 cloves garlic, minced; 3 medium scallions, minced; 2 tablespoons soy sauce, or tamari; 1 teaspoon sesame oil; Dash red pepper flakes, optional; 2 tablespoons chopped cilantro, optional; 40 gyoza wrappers

Vegetarian and vegan potstickers are crispy Asian dumplings filled with a savory mixture of mushrooms, Napa cabbage, and tofu, perfect as an easy appetizer.

⭐ 4.3 (34 reviews) Prep: 45 minCook: 12 minTotal: 57 minYields: 8 servings

Category Tags:

Appetizer Dinner

Cuisine Tags:

Asian Japanese

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Instructions

Heat olive oil in a pan or wok, then sauté crumbled tofu, mushrooms, cabbage, ginger, and garlic for a few minutes.
Stir in scallions, soy sauce, sesame oil, and optional red pepper flakes, cooking for another minute or two.
Remove from heat, cool slightly, and mix in optional fresh cilantro.
Place 1 tablespoon of filling into each wrapper; moisten edges, fold in half, press to seal, and create a fan shape.
Heat 2 tablespoons oil in a frying pan over medium-high heat; fry dumplings in a single layer for two minutes until browned.
Pour in 1/4 cup water, cover, reduce heat to medium-low, and steam until the water evaporates (3-5 minutes).
Remove lid, increase heat to medium-high, and fry for a few minutes to crisp the bottoms.

Nutritional Info (per serving)

Calories: 188 kcal

Carbohydrate: 23 g

Cholesterol: 0 mg

Fiber: 2 g

Protein: 9 g

Saturated Fat: 1 g

Sodium: 353 mg

Sugar: 1 g

Fat: 7 g

Unsaturated Fat: 0 g