Spring Vegetable Potstickers

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smitten kitchen

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Ingredients

3 to 3 1/4 cups chopped spring vegetables (such as asparagus, favas, peas, lima beans or more) (I used 2 1/4 cups chopped asparagus from 12 ounces stalks plus 1 cup cooked favas from about 1 pound fresh in their pods)

1 tablespoon neutral cooking oil, such as safflower, canola or peanut

3/4 cup thinly sliced scallions (from about 3/4 of a bundle, about 3 ounces)

1 tablespoon minced ginger

1 clove garlic, peeled minced (if using garlic chives, omit)

1 cup (about 6 ounces) firm tofu, chopped small

1/2 cup garlic or regular chives

1 teaspoon toasted sesame oil

1/4 teaspoon kosher salt, or more to taste

1 tablespoon cornstarch

1/2 cup water

50 round dumpling wrappers (most packages contain 50)

2 to 3 scallions (or, remainder of bundle used for potstickers), thinly sliced (use some in sauce, some for garnish)

1/4 cup rice vinegar

1/4 cup soy sauce

1 tablespoon regular or spicy toasted sesame oil

1 to 2 tablespoons neutral cooking oil

1/4 to 1/2 cup water

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