Spring Vegetable Potstickers

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 4 Servings
  • Prep
    0 mins
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Ingredients

  •   31/4 cups vegetables (chopped spring, such as asparagus, favas, peas, lima beans or more, I used 2 1/4 cups chopped asparagus from 12 ounces stalks plus 1 cup cooked favas from about 1 pound fresh in their pods)
  •   1 tbsp neutral oil (such as safflower, canola or peanut)
  •   3/4 cup scallions (thinly sliced, from about 3/4 of a bundle, about 3 ounces)
  •   1 tbsp minced ginger
  •   1 clove garlic (peeled minced, if using garlic chives, omit)
  •   1 cup firm tofu (chopped small, see Note up top for alternative)
  •   1/2 cup garlic (or regular chives)
  •   1 tsp toasted sesame oil
  •   1/4 tsp kosher salt (or more to taste)
  •   1 tbsp corn starch
  •   1/2 cup water
  •   50 dumpling wrappers (round, most packages contain 50)
  •   3 scallions (or, remainder of bundle used for potstickers, thinly sliced, use some in sauce, some for garnish)
  •   1/4 cup rice vinegar
  •   1/4 cup soy sauce
  •   1 tbsp toasted sesame oil (regular or spicy)
  •   2 tbsps neutral oil
  •   1/2 cup water

Instructions

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