I thought pot stickers were one of those things I’d never eat again when I stopped eating meat. Of course it’s possible to make them without meat but the few vegetarian pot stickers I tried before were definitely not worth eating. These, however, have a great mix of vegetables and crumbled tempeh, and are flavored with mushrooms and grated ginger. Paired with a soy-vinegar dipping sauce there isn’t much out there I’d rather eat.
Even if you’re not vegetarian, I HIGHLY recommend the blog Herbivoracious. It’s beautiful, healthy food and a lot of the recipes involve Asian flavors, which I totally love. This was the first of MANY recipes I plan to try from that blog!
(adapted from Herbivoracious)
8 oz tempeh, sliced very thinly
1 1/2 tbsp + 1 tsp + 1 tsp canola oil
1 cup thinly sliced napa cabbage
6 green onions (white and light green parts only), minced
12 small brown button mushrooms, chopped
2 tbsp Chinese cooking wine
2 tbsp soy sauce
2 tsp grated ginger
1 tsp sesame oil
1 pinch sugar
1 10-ounce package of potsticker wrappers
canola oil and water for cooking
Heat 1 1/2 tbsp of oil in a wide skillet. Add the tempeh in a single layer and cook, flipping once, until golden brown on both sides. Set aside to cool, then crumble into a medium bowl.
Add 1 tsp of oil to the pan after removing the tempeh. Add the napa cabbage and stir fry for a few minutes, until most of the moisture is gone. Add to the tempeh.
Heat the remaining tsp of oil in the pan and add the mushrooms. Stir fry for a few minutes (until soft), then add the wine. Cook another 30 seconds, then transfer to the bowl with the tempeh and cabbage.
Stir in the ginger, green onion, soy sauce, sesame oil, egg and sugar.
Have a small bowl of water handy.
Place one pot sticker wrapper on your work surface, and put about 2 tsp of filling in the middle (definitely err on the side of less filling…it will be much easier to crimp that way).
Dip your finger in the water and trace halfway around the circumference of the wrapper.
Fold the wrapper in half, sealing the filling inside.
Crimp the seal between your fingers.
Now repeat with the remaining wrappers and filling.
If you want to freeze the pot stickers for later use, line a baking sheet with parchment and arrange them so they are not touching. Put the tray in the freezer until they are completely frozen, several hours. Then transfer them to freezer bags until ready to use. You won’t need to defrost them, just cook them as follows straight from the freezer.
Heat 1 tbsp of water in a wide frying pan with a tight-fitting lid. Add the pot stickers so they are not touching. Cook for about 2 minutes, or until golden on the bottom. Add 1/3 cup water and immediately cover the pan. Cook for about 3 minutes, then remove the lid and continue cooking until all the water has evaporated.
Serve with soy sauce and rice vinegar mixed in equal proportions.