Vegetarian Carrot Ginger Potstickers
Ingredients
The filling
-
4
medium
carrots
-
1
teaspoon
olive oil
-
3½
ounces
extra-firm tofu
-
2
teaspoons
white miso paste
-
2
teaspoons
rice wine vinegar
-
1
teaspoon
minced ginger
-
3
cloves
garlic
-
1
teaspoon
sesame oil
-
1
teaspoon
sriracha
-
2
tablespoons
sliced scallions
-
30
pieces
store-bought dumpling wrappers
The dipping sauce
-
¼
cup
shoyu soy sauce
-
1
tablespoon
sesame oil
-
2
teaspoons
Sriracha
-
1
teaspoon
sesame seeds
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment.
- Roast the carrots with olive oil, salt, and pepper for 15 to 25 minutes until soft.
- Let the carrots cool, then chop and blend with tofu, miso paste, rice vinegar, ginger, garlic, sesame oil, and sriracha until thick.
- Stir in scallions and assemble the dumplings with a teaspoon of filling in each wrapper.
- Seal the wrappers by dabbing edges with water and folding them.
- To cook, heat oil in a skillet, add potstickers standing up, and cook until golden brown.
- Add water, cover to steam for a few minutes, then serve with dipping sauce.
Nutrition Facts (estimated)
Servings
30 potstickers
Calories
210
Total fat
4.4g
Total carbohydrates
14.2g
Total protein
4.8g
Sodium
470mg
Cholesterol
0mg
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