User login
Search
|
| Chef | |
| Submitted | August 29th 2010 |
| Cuisine | Korean |
| Category | Appetizer |
| Level | Advanced |
| Servings | 4 |
| Rating |
Ingredients
1 cup sprouts
2 cups extra firm tofu
1/2 cup vegetable oil, divided
4 scallions, sliced thinly
3 garlic cloves, minced
1/4 cup tamari (soy sauce)
4 tsps toasted sesame oil
2 eggs, beaten
1 package potstickers (about 40 and usually the ones labeled "thick")
Yummy potstickers - I'd never made them before and they weren't too hard! These are vegetarian but you could also put some chopped chicken, pork or beef in as well!
Directions
Blanch sprouts in small pot of boiling salted water for approximately 1 minute. Drain and chop roughly and squeeze out as much water as possible.
Slice the tofu and pat dry with a paper towel. Fry in 2 tbsps of vegetable oil until golden brown. Cool and crumble.
Combine sprouts, tofu, scallions, garlic, tamari and sesame oil. Taste and adjust seasoning as needed. Add the beaten eggs.
To form the dumplings, put about 2 tsps of the mixture into the center of the wrapper. Moisten the edge, fold over and press edges firmly. Do not overfill.
To fry the dumplings, add remaining oil to a large skillet and heat. Place about 1/3 of the dumplings in the pan at a time and fry for about 1 minute or until golden brown on each side.
Serve immediately with dipping sauce of choice.
Slice the tofu and pat dry with a paper towel. Fry in 2 tbsps of vegetable oil until golden brown. Cool and crumble.
Combine sprouts, tofu, scallions, garlic, tamari and sesame oil. Taste and adjust seasoning as needed. Add the beaten eggs.
To form the dumplings, put about 2 tsps of the mixture into the center of the wrapper. Moisten the edge, fold over and press edges firmly. Do not overfill.
To fry the dumplings, add remaining oil to a large skillet and heat. Place about 1/3 of the dumplings in the pan at a time and fry for about 1 minute or until golden brown on each side.
Serve immediately with dipping sauce of choice.