Healthy homemade vegetable pot stickers (dumplings) that are satisfyingly delicious! They are boiled and pan fried to golden perfection. Freezer-friendly and made completely from scratch!
I usually make batches of these dumplings ahead of time and freeze them for future use. Simply chop, saute the ingredients and whip up in a food processor, if you like a smoother texture, or just use a fork to mash up the tofu, then wrap and pan fry.
They are healthier, cheaper and taste so much better than the take-out from restaurants! So easy to make and you can completely customize your fillings.
Ingredients:
Filling
2 tablespoon oil
8 oz butternut squash (diced)
5 oz cabbage
4 oz corn
4 oz vegetarian protein, diced (optional)
1/2 teaspoon salt or as desired
1/2 teaspoon shitake mushroom seasoning or vegetable stock
Pepper to taste
1 teaspoon sesame oil
1 teaspoon soy sauce
7 oz soft tofu
1 pack dumpling wrapper
Sauce
1/4 cup of soy sauce
1 teaspoon rice vinegar
Chili sauce to taste
Other
Oil for pan-frying
3/4 cup water
Directions:
-Heat 2 tablespoon oil at medium heat in fry pan.
-Add butternut squash, cabbage, corn, vegetable protein (optional) and stir fry for 3 minutes.
-Add salt, shitake mushroom seasoning or vegetable stock, pepper, sesame oil, soy sauce and stir fry for another minute.
-Add tofu and mash with fork into the rest of the ingredients. For a smoother texture, you can transfer all the ingredients along with the tofu into a food processor and pulse a few times to dice up a little (optional).
-Place 1 tablespoon of filling onto center of a dumpling wrapper. Moisten edges with water. Fold in half, pleat, and press to enclose the filling into a pleated crescent shape.
-Place the finished dumplings on a plate lined with cling wrap (to avoid the bottom sticking to the plate).
-Mix some soy sauce, rice vinegar, and chili sauce in a small bowl to create dipping sauce.
-Heat up non-stick pan over medium heat and add 1 tablespoon oil. Add the dumplings one at a time, placing the sealed edges up.
-Fry the dumplings until golden brown at the bottom.
-Add 3/4 cup water into the pan and cover it immediately. Let the water bubble dry for about 5 minutes. After the water is gone, remove the lid and fry for another minute until the bottoms are brown and crisp.
-Remove and serve immediately with dipping sauce.
Prep time: 30 mins
Cook time: 10 mins
About the author: I have a passion and desire to create delicious healthy food so I can share with those who feel the same. Come join me in my culinary creations! You can visit my website at www.veggiecravings.com, and find me on Facebook (fb.com/veggiecravings2), Instagram, Twitter + Pinterest (@veggiecravings).
No Comments