The Lunar New Year Golden Bottom Veggie Potstickers

De WoonHeng · 60 min

Ingredientes

Preparación

1. Slice the eggplant into 1 cm rounds, stack and cut into strips, then cut into cubes. Chop the green beans and mushrooms into tiny bite-sized pieces.
2. Heat 2–3 tsp oil in a large nonstick skillet over medium heat. Fry the minced ginger until slightly golden and fragrant.
3. Crumble the tofu into the pan and cook until a thin crust forms or it starts to dry out.
4. Add the mushrooms, green beans and eggplant and stir-fry about 2 minutes until the eggplant is tender.
5. Season with 1/4 tsp salt, 1/2 tsp sugar, 2 tbsp light soy sauce, a few dashes of white pepper and 1 tsp miso, stirring until the miso dissolves.
6. Drizzle in sesame oil and toss once more, then turn off the heat. If there is much liquid, drain the filling with a slotted spoon, then let it cool.
7. Mix in 2 tbsp cake flour or cornstarch until well combined.
8. Dust a large baking tray with flour or cornstarch and have a small bowl of water ready. Moisten the edge of a wrapper, add a spoonful of filling, pleat to seal, and place on the tray. Cover with a cloth. Repeat until the filling is used up; expect 40–50 dumplings.
9. Heat a large nonstick pan (10 inch) over medium heat with 2 tsp oil. Arrange the dumplings with a slight gap between them.
10. Cook until the bottoms are a thin golden crust. Add about 1/2 cup water to the hot pan, carefully, as it will sizzle.
11. Cover with a vented lid and cook until all the water has evaporated. The dumplings are done when they look semi-translucent with little sizzling, and the bottoms are deep golden.
12. Turn off the heat, transfer to a plate and serve with chili oil or sliced ginger in Chinese black vinegar.

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