For years I had no idea what a pot sticker dumpling was, assuming it was some sort of hip kids’ terminology for the reefer. Hell, it wasn’t until I found myself in Beijing one autumn day that I was made aware of the existence of a non British style dumpling or gyoza. In fact, I’d go as far as saying those few days in China’s capital city were the basis of what blossomed into a love affair with my disaster area laboratory kitchen.
This vegan potsticker filling is both simple and delicious, meat free and an ideal party food. The ingredients can be easily juggled to suit your own tastes (don’t like broccoli? Try celery and carrot).
Broccoli Potsticker Dumplings
- Mix the soy sauce, sri racha, brown sugar, corn starch, and salt together and set aside.
- Heat 1/2 tbsp of oil over medium high heat and fry the broccoli for a few minutes, until it begins to brown. Turn the heat down and add the ginger, garlic and spring onions. Fry 30 seconds, or until fragrant. Add the okara/tofu, along with the soy sauce mixture (stir it up first). The mixture will thicken at this point. Remove and set aside to cool a bit.
- Once the potsticker filling is cooled, fill each dumpling wrapper with 1.5-2 tsp of filling, placing the filling in the centre and folding the pastry over into a half moon shape. Gently but firmly pleat the edges (if they aren’t sticking, simply brush some water around them).
- Heat the other 1 tbsp of oil in a 9 or 10 inch skillet to a medium-high heat, swirling the oil to coat the pan. Place the dumplings, pleated side up, in the hot oil for about a minute or until the bottoms brown. Add the water and quickly cover the pan, leaving the dumplings to steam until all of the water is gone (about 3-5 minutes).
- Serve hot, with soy sauce or your favourite Asian condiment.