this recipe uses finely chopped bok choy with other vegs. and tofu in a gyoza dumpling wrapper. I put a little cornstarch in the water for sealing the wrappers, too, and added extra ginger, and used some garlic leaves instead of chives.You can also store them in the freezer for 2 to 3 months before cooking.
http://chinesefood.about.com/od/vegetarianrecipes/r/vegpotstickers.htm
Serve with a couple of dipping sauces:
* 4 tablespoons soy sauce
* 1 teaspoon sesame oil
* 1 tablespoon Chinese red rice vinegar (note: not red wine vinegar)
* 2 teaspoons ginger, minced
* 2 teaspoons fresh cilantro leaves, chopped, or chopped green onion
You can add some hot pepper flakes too, if you like.
Plum Sauce:
4 Tbs. plum jelly; 4 large red fresno chilies, chopped; 2 Tbs. soy sauce; 4 Tbs veg. stock; 2 Tbs. rice vinegar; 2 tsp cornstarch: Combine all ingredients, whisk over medium heat until the sauce boils, reduce heat and cook for 1 minute.
As the Chinese saying goes, "There is nothing more delicious than Jiaozi!"Plump half-moon shaped dumplings evoke "yuanbao," a 50 ounce silver ingot. Eating them is supposed to bring good luck and wealth.
http://www.beijingtrip.com/feature/dumpling.htm And here is a guide to wrapping the dumplings - which is a fine art - mine were merely pinched shut, with no fancy frilly edges.
http://appetiteforchina.com/recipes/guide-wrapping-and-pan-frying-dumplings
this recipe uses finely chopped bok choy with other vegs. and tofu in a gyoza dumpling wrapper. I put a little cornstarch in the water for sealing the wrappers, too, and added extra ginger, and used some garlic leaves instead of chives.You can also store them in the freezer for 2 to 3 months before cooking. http://chinesefood.about.com/od/vegetarianrecipes/r/vegpotstickers.htm
Serve with a couple of dipping sauces:
* 4 tablespoons soy sauce
* 1 teaspoon sesame oil
* 1 tablespoon Chinese red rice vinegar (note: not red wine vinegar)
* 2 teaspoons ginger, minced
* 2 teaspoons fresh cilantro leaves, chopped, or chopped green onion
You can add some hot pepper flakes too, if you like.
Plum Sauce:
4 Tbs. plum jelly; 4 large red fresno chilies, chopped; 2 Tbs. soy sauce; 4 Tbs veg. stock; 2 Tbs. rice vinegar; 2 tsp cornstarch: Combine all ingredients, whisk over medium heat until the sauce boils, reduce heat and cook for 1 minute.
As the Chinese saying goes, "There is nothing more delicious than Jiaozi!"Plump half-moon shaped dumplings evoke "yuanbao," a 50 ounce silver ingot. Eating them is supposed to bring good luck and wealth.
http://www.beijingtrip.com/feature/dumpling.htm And here is a guide to wrapping the dumplings - which is a fine art - mine were merely pinched shut, with no fancy frilly edges.http://appetiteforchina.com/recipes/guide-wrapping-and-pan-frying-dumplings
Thank you for the dipping sauce recipe! Have you ever had the pot stickers up at Christies Pub? Well, their dipping sauce is awesome and now that you've posted this, I've GOT to make this tonight!
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