Dr. Padma Garvey
The plant-based Doctor Mom
Pot Stickers with tofu
When I was at college, my friend, Patty, had me try her mother's pot stickers. I had never had Korean food before. They were delicious. Here is my version.
Find the small size wonton wrappers at your grocery store. Usually these will have egg whites in them. If you want vegan wonton wrappers you can go to your local Asian grocery store. Hopewell Farms has vegan wonton wrappers that I like to use.
Finely shred half a head of cabbage
finely shred one large carrot
Finely shred three scallions
crush 1/2 inch of ginger
one box of firm tofu, smashed
rice wine vinegar
In a large wok, place one teaspoon of sesame oil. Add the ginger, scallions, then the carrots tofu and cabbage. Add 1/2 teaspoon of salt, 1/2 cup of rice vinegar and two tablespoons of horseradish mustard. Toss well and let cook until cabbage is tender. Then take off heat and let cool.
Once filling is cool, place some warm water in a small bowl. Take a small wonton wrapper and place a tablespoon of the cabbage filling in the center. Using your finger, spread a dab of water along the edge of the wrapper. Fold the wrapper in half to form a triangle. Pinch the sides so they seal shut. Then take the two points at the base of your triangle and using another dab of water, pinch the two points together. You should have something that looks like a hat. Set aside while you finish making more pot stickers. When you have 15 done, take a nonstick skillet and heat to high heat. Place your pot stickers along the skillet and cover. When the pot stickers have crisped nicely, turn them over and let the other side cook a little. Then add 1/2 cup of water, cover and let them steam finish for about twenty seconds and remove from skillet.
For dipping sauces, try siracha sauce or soy sauce.