Wednesday, March 19, 2008


I have had a real craving for potstickers, so, I went in search of vegetarian fare. Found this great recipe at . In my version I drained, then crumbled and dried my tofu wrapped in papertowels and then kitchen towels to get it as dry as possible. The ingredient changes used in my version are; 2 small rainbow carrots, oyster, baby bella and shitake mushrooms, daikon radish (there was no jicama to be found), cilantro, and regular oyster sauce.

For about half of the recipe I folded the wonton skins over, forming a triangle, then decided to make them a little more authentic looking. To do this, I first cut the skins in a circle, using a highball glass as a template, then after filling, fold in half, pinch the very center top together, and then pleat each side, being careful to press out the air. Place them on a parchment lined pan and press the bottom a bit to give them a flat surface. Place the tray in the freezer til firm, then bag them up.

Note: keep a papertowel handy to wipe board and edges of potstickers. I ended up with 180 potstickers, so schedule this on an appropriate day. I portioned them off in bags of 8 and they are lined up in the freezer, ready to go. Just heat a tsp of canola or veg oil in a nonstick skillet, lay the frozen potsitckers in the pan and cook til brown, about 2-4 minutes. Add 1/3 cup water and cover. Steam until the water is gone and then serve. I serve with a sauce that is 1 part soy sauce, 1 part rice vinegar and 1/4 part sriracha sauce.

I have other recipes that I have been working on and will get them up asap! Any comments are appreciated, especially if you have tried the recipes!

1 comment:

JennDZ - The Leftover Queen said...

Those look awesome! Potstickers are such a fun food! I used to make them with the kids in summer cooking camp all the time! They loved it!

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