Pan-fried Tofu Pot Stickers with Tamari Dipping Sauce Vegan recipe

Pan-fried Tofu Pot Stickers with Tamari Dipping Sauce

Prep 30 mins
Cook 15 mins
Serves 10 - 12

Pan-fried and steamed, these crispy yet ever so tender dumplings are a real crowd-pleaser. Using our Marinated Organic Tofu Pieces and Chinese flavours, get ready to impress with a taste of the Orient!

Organic Marinated Tofu Find out more

Ingredients

For the pot stickers:
1 pack of Cauldron Marinated Organic Tofu Pieces
2 tbsp olive oil
80g shiitake mushrooms, finely chopped
1 carrot, grated
40g green cabbage, shredded
3 spring onions, finely chopped
1 inch of ginger, grated
2 tbsp tamari
1 tbsp sesame oil
2 cloves of garlic, crushed
48 gyoza wrappers
1 tsp toasted sesame seeds

For the tamari dipping sauce:
3 tbsp tamari
1 tbsp sesame oil
1tbsp Chinese rice wine
½ spring onion, sliced on the diagonal
1 pinch of chilli flakes

Method

  1. In a wok, pour 1tbsp of olive oil into the pan and place on a high heat. Add the tofu pieces, mushrooms, carrot, cabbage, spring onions and ginger and stir-fry for 4 minutes. Add the tamari, sesame oil and garlic and stir-fry for a further 2 minutes. Remove from the heat and set aside to cool.
  2. To assemble the dumplings, place a gyoza wrapper in one hand, dip your index finger on the other hand in some water and use it to moisten the top half of the wrapper. Place 2 tsp of the dumpling filling into the middle of the wrapper and fold this over to form a half moon shape. Create 4-5 pleats along the edges of the dumpling by folding and pressing from left to right. Repeat this with the remaining wrappers and dumpling filling.
  3. Pour 1 tbsp of olive oil into a large frying pan and place on a medium heat. In batches of 24, fry the bottom of each dumpling for 2 minutes until crispy and golden. Add 2 tbsp of hot water to the pan and cover with the lid to steam the dumplings. Keep covered for 4 minutes or until all the water has evaporated.
  4. To prepare the tamari dipping sauce, mix all ingredients together in a bowl.
  5. To serve, plate the dumplings with a bowl of the dipping sauce and sprinkle with toasted sesame seeds.