Spring Vegetable Potstickers

28 faves
More from this source
smitten kitchen


Add a comment


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

You might also like

Wolfgang's Potstickers
Wolfgang Puck
Chard Potstickers
Whole Living
Potstickers With Bok Choy
The Family Dinner
Tiny Pork Belly Potsticker Dumplings
Chef Speak
Golden Potstickers
101 Cookbooks
Mushroom Tofu Potstickers
Steamy Kitchen
Mushroom Potstickers
Potstickers - Chinese Dumplings
A Spicy Perspective
Vegetarian Gyoza (Potstickers)
No Recipes
Veggie Potstickers