Vegan-Friendly Vegetarian Potstickers recipe

All Recipes Best Recipe Main Dish Recipes Dumpling Recipes

Ingredients

2 heads bok choy, diced
1 (8 ounce) can bamboo shoots - drained, dried, and diced
1 (8 ounce) can water chestnuts - drained, dried, and diced
¼ cup chopped fresh cilantro
3 scallions, diced
1 tablespoon soy sauce, or to taste
4 small garlic cloves, minced
½ teaspoon minced fresh ginger root
¾ cup olive oil, divided
½ (12 ounce) package firm tofu, diced
2 large portobello mushrooms, diced
1 (16 ounce) package potsticker wrappers

Nutrition Info

397.5 calories
carbohydrate: 40.8 g
cholesterol: 5 mg
fat: 22.5 g
fiber: 3.5 g
protein: 10 g
saturatedFat: 3.2 g
servingSize: -
sodium: 514.7 mg
sugar: 2.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine bok choy, bamboo shoots, water chestnuts, cilantro, scallions, soy sauce, garlic, and ginger in a bowl.

  2. Heat 2 tablespoons olive oil in a deep skillet over medium-high heat. Add bok choy mixture, saute until softened, about 4 minutes. Place mixture back in the bowl.

  3. Heat 2 tablespoons oil in the same skillet. Add tofu and mushrooms, saute until softened, about 5 minutes.

  4. Spoon 1 teaspoon of bok choy mixture and 1 teaspoon tofu-mushroom mixture into the middle of each potsticker wrapper. Moisten edges of wrappers, fold over, and seal.

  5. Heat remaining 1/2 cup oil in the same skillet over medium heat. Add potstickers carefully, cook until bottoms are lightly browned and wrappers are heated through, 1 to 3 minutes.

Recipe Yield

45 dumplings

Recipe Note

These potstickers are a fun twist on dish that was once an option only for omnivores. This is vegan friendly, and though it may take a while if one opts to use a knife as opposed to a Cuisinart® food processor, they are very worthwhile and delicious. Serve with soy sauce, a chile sauce, or a sweet teriyaki sauce.

Do you like the recipe? Share this tasty recipe!