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Golden Bottom Veggie Potstickers
Steps
- Slice eggplant into 1cm thick rounds. Stack a few rounds together and slice into thin strips. Turn the stack around so the line stays horizontally. Cut into cubes and set aside.
- To cut the green beans, pile a few of them into stacks, then chop them into tiny bite-sized pieces. Repeat the same process for mushrooms. Please keep in mind that these vegetables will shrink once cooked but you want a good bite-size piece so you can easily fill them in the wrapper later.
- Cook the filling
- Next, heat a large non-stick skillet with 2-3 teaspoons of oil over medium heat. Sauté ginger until slightly golden and aromatic. Mash tofu into crumbles over the pan. Cook the tofu until a thin crust forms or start to dry up.
- Add the mushrooms, green beans, eggplant, and toss to combine. Stir-fry for about 2 minutes or until the eggplant is tender.
- Season with salt, sugar, soy sauce, pepper, and miso. Stir-fry to combine until the miso has dissolved. You may use the back of the spatula to mash the miso while stir-frying.
- Then, add a drizzle of sesame oil, give it a final toss and turn off the heat. The mixture shouldn't have much moisture left. If you do, use a slotted spoon to transfer the filling into a bowl. Let it cool.
- Add the flour and mix until well-combined.
- Wrap the dumplings
- Fill a small bowl with water and dust a large baking pan with flour or cornstarch. Set aside.
- To wrap the dumpling, moisten a wrapper's circumference with water.
- Top with a spoonful of filling and pleat to seal. Place the dumpling on the dusted baking pan and cover it with a cloth to prevent it from drying out.
- Repeat until all the filling is used. You may get 40-50 dumplings depending on how much you fill the dumplings.
- Cook the dumplings
- Heat a large non-stick pan (I used 10") over medium heat with 2 teaspoons of oil. Arrange as many dumplings as the pan comfortably fits, with a slight gap.
- Cook until the dumpling bottom gets a thin crust (golden bottom – see video). Add about ½ cup of water to the hot pan. Be careful as it will sizzles.
- Cover with a lid (that has a vent) and cook until all the water has evaporated. When the dumplings are done, they will turn semi-translucent and you should hear minimal sizzling sound. The dumpling bottom will turn deeply golden as well.
- Turn off the heat and transfer to a plate. Serve with a side of chili oil or sliced ginger in Chinese black vinegar.
Notes
- Salty component – There are 3 salty components in this recipe: salt, soy sauce, and miso. Some miso or soy sauce is saltier than others, so please reduce or increase the amount accordingly.
- The water needed depends on the size of the pan and the number of dumplings you put in. The rule of thumb is to add enough water to cover a little over the bottom of the dumpling. For my 10″ pan, I used about 1/2 cup water.
Originally published at woonheng.com. Reproduced for personal collection.
