- 1/2 pound firm tofu
- 1/2 cup finely shredded carrot
- 1/2 cup finely chopped bok choy
- 1/4 cup finely chopped water chestnuts
- 1/4 cup finely chopped bamboo shoots
- 1/4 cup finely chopped garlic chives
- 2 cloves garlic, peeled and minced
- 1 tablespoon dark soy sauce
- 1/2 teaspoon sesame oil
- 1/4 teaspoon salt
- 1 package pot sticker or gyoza wrappers
- 2 tablespoons oil for frying the dumplings
- Drain the tofu, cut into cubes and mash. Wash and prepare the vegetables.
Combine the tofu with the remainder of the ingredients and seasonings.
- Lay out one of the gyoza wrappers in front of you. Dip your finger
in the water and moisten the edges of the wrapper.
- Place a heaping teaspoon of filling in the middle of the wrapper.
- Fold the gyoza wrapper over the filling and pinch the edges to seal
it shut. (You may want to use a cornstarch/water mixture to make
- Heat 2 tablespoons oil in a large skillet or wok. When oil is ready,
carefully add the dumplings and cook on high heat until golden brown
(about 1 minute). Without turning the dumplings over, add 1/2 cup
of water and cover. Cook for about 1 minute to cook the raw filling
and then uncover and continue cooking until most of the liquid is
- Serve the pot stickers with the burnt side on top, with pot sticker
dipping sauce or soy sauce mixed with minced ginger for dipping.
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