Chinese potstickers/Dumplings

 We used to live in Houston couple of years back. There used to be this Chinese place in downtown which used to serve vegan dumplings during weekdays. I would easily eat a dozen in a minute. Those dumplings were so yummy..
We moved from Houston and every time we go to a Chinese place here we ask if they have vegan dumplings and the answer was a big fat NOOOO.. This is it. I was determined to make some on my own and here is the recipe for my version of dumplings. To my surprise(actually to my hubby's surprise) they turned out real good and my husband ate them all. He begged me to make more next time.Yay!! I do not have to clean the dishes for today :)..
Here is the recipe


 Dumpling Wrappers (You can find at any Chinese store)

For Filling

1/2 lb Firm Tofu
2 cups finely shredded Cabbage
1 carrot grated
1/2 oz dired Shitake Mushrooms
1 cup finely chopped spinach
1 tbsp garlic finely minced
1 tbsp ginger finely minced or grated
1 tbsp sesame oil
1 tbsp Chilli oil
1 tbsp green chillies minced real fine
Salt to Taste

For Corn Slurry
 Take 2 table spoons of corn flour and mix with 3 tbsp of water.


In a small bowl mix garlic, ginger, sesame oil, Chilli oil, green chillies minced real fine and salt.
TO reconstitute the shitake mushrooms blanch in boiling water for 5 minutes. Then run under cold water. Squeeze off the water.
Take the tofu, drain on paper towels and cut into small cubes.
In a big bowl take the ginger garlic mixture, tofu, spinach, cabbage, shitake mushrooms and carrot. Mix well with your hands. The tofu have to become like scrambles eggs.
Now take a dumpling wrapper and place it on the work space in front of you. brush the edges with corn slurry. Place little mixture in the center. 

Now fold the dough into a half-moon shape, enclosing the filling starting from the center, and press and seal to remove extra air and tightly seal the edges together.
Try to fold several small pleats in the top half of the wrapper.
Finish filling the dumplings and keep aside.
In a skillet heat 2 tbsp of oil. Place the dumplings flat side down. Do not crowd the pan. Do this step in batches if you have more dumplings or a smaller pan. Let fry for 2 minutes till the bottoms turn brown.
Now add in a cup of water to the pan(enough water to cover the dumplings 3/4th way ). Close the lid and let them steam for 7 to 10 minutes. Turn off the stove take out the dumplings. 
Serve hot with the dipping sauce.  
Here is my recipe for the dipping sauce.


You can get all of the ingredients in any Chinese store. Now a days even regular grocery stores are carrying all these products. If you could not find the dumpling wrappers use the wonton wrappers.
There are different types in making these Chinese dumplings - Fried, boiled and steamed. The ones I did today are called pot stickers and they fall into fried category. Well I do not know much about the Chinese techniques and stuff but I know one thing for sure..Guess what......These dumplings I made today turned out sooooooooo Yummy and melted in my mouth!!!..
Try the recipe and leave some comments about how they tasted.. Will be back with another yummy recipe...till then Zai jian(Bye in Chinese).


Popular posts from this blog

Pulla attu / Sour Dosa

Andhra royyala vepudu/Andhra style Prawns(Shrimp) fry

Natu kodi koora/Country Chicken curry