Vegan-Friendly Vegetarian Potstickers

These potstickers are a fun twist on dish that was once an option only for omnivores. This is vegan friendly, and though it may take a while if one opts to use a knife as opposed to a Cuisinart® food processor, they are very worthwhile and delicious. Serve with soy sauce, a chile sauce, or a sweet teriyaki sauce.

• Preparation Time: 60 mins
• Cooking Time: 10 mins
• Total Time: 1 hr 10 mins
• Calories: 398 Calories

Ingredients

• ¼ cup chopped fresh cilantro
• ½ teaspoon minced fresh ginger root
• 1 tablespoon soy sauce, or to taste
• ¾ cup olive oil, divided
• 2 heads bok choy, diced
• 1 (8 ounce) can bamboo shoots - drained, dried, and diced
• 1 (8 ounce) can water chestnuts - drained, dried, and diced
• 3 scallions, diced
• 4 small garlic cloves, minced
• ½ (12 ounce) package firm tofu, diced
• 2 large portobello mushrooms, diced
• 1 (16 ounce) package potsticker wrappers

Recipe Instructions

Step 1

Combine bok choy, bamboo shoots, water chestnuts, cilantro, scallions, soy sauce, garlic, and ginger in a bowl.

Step 2

Heat 2 tablespoons olive oil in a deep skillet over medium-high heat. Add bok choy mixture; saute until softened, about 4 minutes. Place mixture back in the bowl.

Step 3

Heat 2 tablespoons oil in the same skillet. Add tofu and mushrooms; saute until softened, about 5 minutes.

Step 4

Spoon 1 teaspoon of bok choy mixture and 1 teaspoon tofu-mushroom mixture into the middle of each potsticker wrapper. Moisten edges of wrappers, fold over, and seal.

Step 5

Heat remaining 1/2 cup oil in the same skillet over medium heat. Add potstickers carefully; cook until bottoms are lightly browned and wrappers are heated through, 1 to 3 minutes.