These crispy pan fried vegetable dumplings are called 'pot stickers' because they tend to stick to the bottom of the pot whist being fried and steamed. Let me explain how: a little oil coats the bottom of a deep pan (with a fitted lid). When it is hot, the dumplings are added to the pan. The pot is then covered for a few minutes for the dumplings to fry. After a few minutes have passed, water is added to the pan, it is then covered again and steamed for a couple of minutes. Finally the lid is removed to allow the water to evaporate.
Pot stickers feature heavily in my American and Canadian vegetarian and vegan cookbooks. As someone who is not big into the flavours of the Orient and Chinese cuisine, I have always liked the idea of crisp dumplings (a bit like Spring Rolls) and have always wanted to make them, but for one reason and another, just never got round.
You can choose any vegetable filling for your wontons, but mine are made from the remnants of sliced white cabbage and carrots left over from the Sri Lankan Carrot Curry recipe.
As there was just D and myself to enjoy them, I constructed only 12 wontons yesterday, good job as this allowed me to learn from my mistakes. Today's Vegetable Pot stickers were much crispier and less greasy. It was a vast improvement.
Vegetable Pot Stickers
Makes about 24
85g white cabbage, minced
200g firm tofu, drained and crumbled
1 small carrot, grated
1 garlic clove, minced
1 tablespoon ginger, peeled and minced
1 teaspoon toasted sesame seeds
½ teaspoon cornflour
Salt and pepper to taste
24 wonton or dumpling wrappers*, thawed if frozen
2 tablespoons peanut oil
1 tablespoon tamari or other soy sauce
In a food processor, combine the cabbage, tofu, carrots, garlic, ginger, sesame oil, cornflour and salt and pepper. Process for a few seconds until well combined. I have to admit I skipped this step and just mashed them in a bowl, but noted my cabbage shreds were a little large and were bit of a nuisance when filling the wonton wrappers.
Place 1 wonton on a work surface and spoon 1 tablespoon of the filling mixture in the middle. Fold the wrapper over the filling to form a triangle. Moisten the edges of the wrapper with water to seal. Repeat with the remaining wrappers and filling.