These delicious dumplings are incredibly versatile—freely adjust according to your tastes and what is in your refrigerator. This recipe makes a lot, but these dumplings freeze well once assembled and before cooking for a quick meal on a busy night.
2 Tbsp (30 mL) low-sodium soy sauce
3 Tbsp (45 mL) water
2 Tbsp (30 mL) rice wine vinegar
1 tsp (5 mL) toasted sesame oil
1 tsp (5 mL) sambal (optional)
Whisk together all ingredients in small bowl and set aside.
4 oz (115 g) firm tofu, coarsely grated
1/2 cup (125 mL) coarsely grated carrot (about 2 medium carrots)
1 Tbsp (15 mL) low-sodium soy sauce
2 tsp (10 mL) toasted sesame oil
1/4 cup (60 mL) finely chopped red pepper
1/4 cup (60 mL) finely chopped shiitake or crimini mushrooms
1/2 cup (125 mL) finely sliced napa cabbage
3 Tbsp (45 mL) finely sliced scallions
3 Tbsp (45 mL) finely chopped unsprayed edible nasturtium leaves, washed and dried
2 garlic cloves, minced
1 tsp (5 mL) finely grated fresh ginger
32 round dumpling or gyoza wrappers
2 tsp (10 mL) coconut oil, divided
1 cup (250 mL) water, divided
Unsprayed edible nasturtium blossoms, stems removed, washed and dried (as garnish)
Place tofu in clean towel and squeeze out any excess moisture. In large bowl, stir together tofu with carrot, soy sauce, and sesame oil. Let stand 15 to 20 minutes. Stir in red pepper, mushrooms, cabbage, scallions, nasturtium leaves, garlic, ginger, and egg.
Remove dumpling wrappers from package; keep stacked and covered with lightly dampened towel. Working with one dumpling wrapper at a time, place 1 level Tbsp (15 mL) tofu mixture in centre of wrapper.
Brush or dab edge of wrapper lightly with water and fold in half, pressing edges together to seal. Try to expel as much air as possible when forming dumpling or it may open when cooking. Stand dumpling, seam side up, on parchment-lined baking sheet. Repeat until all dumpling mixture is used. You should have 32 dumplings.
Heat 1 tsp (5 mL) coconut oil in 10 in (25 cm) frying pan over medium heat. Working in batches, arrange half of the dumplings in tight circular pattern, seam side up. Dumplings will be touching each other. Cook until sizzling and bottoms are just starting to brown, about 2 minutes. Pour 1/2 cup (125 mL) water over potstickers and continue to cook, covered, for 8 minutes. Add another 1/4 cup (60 mL) water if frying pan becomes dry before time is up. Remove lid, let remaining water evaporate, and loosen potstickers from bottom of pan with spatula.
Transfer to serving plate and repeat cooking process with remaining coconut oil, potstickers, and water. Garnish with nasturtium blossoms and serve while warm, alongside Dipping Sauce.
Makes 32 dumplings.
Each dumpling contains: 37 calories; 1 g protein; 1 g total fat (0 g sat. fat, 0 g trans fat); 5 g total carbohydrates (0 g sugar, 0 g fibre); 102 mg sodium
source: "Cooking with Edible Flowers", alive #359, September 2012
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