Wednesday, February 15, 2012

Vegetarian potstickers

Don't get me wrong... I love this small Minnesotan city I live in. It's great. It's got everything a girl could ask for. Caribou Coffee, Chipotle, Barnes and Noble, cute quirky local shops and restaurants, lovely parks and trails...

But not a single good Chinese takeout place.

So when the going gets tough, the tough make potstickers.

Since Alton Brown's last episode of Good Eats (one of my favorite television shows of all time-- I remember when the pilot aired over ten years ago!), I decided to honor years of wonderful food education and chemistry by starting with one of his recipes as a base.

Cabbage, shredded carrots, chopped bell pepper, and shallots.

All come together with hoisin sauce, soy sauce, and crumbled tofu.

Assembly line time!

Fill the center of each wonton wrapper with filling, run some water around the edges, and fold and pinch.

By the way, these freeze beautifully... Just put them on a cookie sheet, pop them in the freezer, and when solid, transfer to an airtight container.

To cook, simply steam the potstickers until translucent. I like to serve them over fresh greens and drizzle with sriracha and hoisin sauce.

A bit more work, but a girl's gotta do what a girl's gotta do to satisfy that takeout feeling!

Steamed Vegetarian Potstickers

Adapted from Alton Brown

  • 1/2 pound firm tofu
  • 1/2 cup shredded carrots
  • 1/2 cup shredded cabbage
  • 2 tablespoons finely chopped orange bell pepper
  • 2 tablespoons finely chopped scallions
  • 1 tablespoon soy sauce
  • 1 tablespoon hoisin sauce
  • 1 tsp sriracha
  • 2 teaspoons olive oil
  • 1 egg, lightly beaten
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Bowl of water, plus additional water for steamer
  • 35 to 40 small wonton wrappers
Combine all ingredients together in a bowl until well mixed. Place 1 tablespoon in the center of each wonton wrapper. Using your finger, run some water around two of the edges. Fold wrapped in half into a triangle, pinching to ensure a good seal. Steam in batches using a bamboo steamer (or a metal stovetop one). Serve with additional hoisin and sriracha. 

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