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    Home » Easy Vegan Recipes » Snacks and Sides

    Broccoli Pot Sticker Wrappers

    17 March, 2010 by Kip 4 Comments

    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

    Makes about 10 pot stickers
    • Ingredients
      • 10 gyoza dumpling wrappers
      • 1 tablespoon soy sauce
      • ½ teaspoon sri racha
      • ½ teaspoon brown sugar
      • 1 teaspoon corn starch
      • 80g (1 cup) finely chopped broccoli
      • ½ tablespoon groundnut (peanut) oil plus 1 tablespoon extra
      • 1.5-2 teaspoon minced ginger
      • 1 cloved minced garlic
      • 3 finely diced spring onions (white and light green parts only). About ¼ cup.
      • 2 tablespoon (25g) okara (use firm tofu, crumbled, if you don't have okara)
      • About ⅓ C water (80ml)
      • salt, to taste
    • Directions/Method
      1. Mix the soy sauce, sri racha, brown sugar, corn starch, and salt together and set aside.
      2. Heat ½ tablespoon 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.
      3. Once the potsticker filling is cooled, fill each dumpling wrapper with 1.5-2 teaspoon 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).
      4. Heat the other 1 tablespoon 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).
      5. Serve hot, with soy sauce or your favourite Asian condiment.

    BROCCOLI POTSTICKER DUMPLINGS

    More Snacks and Sides

    • Thai fried tofu with sweet peanut dipping sauce
    • Sago and coconut pancakes with melted palm sugar
    • Horseradish Mashed Potatoes
    • Thai Herbal Fried Peanuts (Tua Tod Samun Prai )

    Reader Interactions

    I reserve the right to improve any malicious and trollish comments left below. Please do not comment about nonvegan products or activities.

    Comments

    1. Motorhomes

      March 18, 2010 at 4:21 am

      its looking very delicious...

      Reply
    2. Francie Szostak

      March 27, 2011 at 7:10 pm

      Man, I can't wait to try this! Are pot sticker wrappers easy to find?

      Reply
      • Kip

        March 27, 2011 at 7:21 pm

        They're the same as dumpling or gyoza wrappers, so yes! Also not hard to make yourself.

        Reply
    3. Susan Enjoyinglife Layne-Foste

      July 24, 2011 at 10:25 pm

      cant wait to try this !!!

      Reply
    4. I reserve the right to improve malicious and trollish comments.

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    Name's Kip. Some things about me: vegan, Thai food enthusiast, comfortably chaotic and disorganised, information lover, Londoner, cookbook collector, clumsy AF, rarely takes a serious photo, has never been on a diet. This is not a wellness blog.

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