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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
If there was one food I could eat every day, I think it would be dumplings. During my middle and high school years, I worked at a family friend’s Chinese restaurant in the summertime and would make around 500 potstickers a day! I had gotten really good at making them, and I started again in grad school, making close to 100 at a time and freezing them to have some on hand whenever I was...
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Heat olive oil in a large pan over medium heat.
Add garlic and ginger, and cook for 2-3 minutes until fragrant.
Add coleslaw mix and cook for a few minutes until softened.
Add crumbled tofu to the pan.
Season with GF soy sauce, GF oyster sauce, fish sauce, black pepper, white pepper, and sliced scallions. Mix well.
Transfer the veggie mixture to a bowl and let it cool for about 45 minutes before assembling.
Assemble the potstickers by placing the veggie mixture in the center of a rice paper wrapper and double wrapping to secure.
Pan fry the potstickers in olive oil until golden and crispy on both sides.
Serve with a mix of chili oil and white vinegar.
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Adjust the seasonings in the veggie mixture to suit your personal taste.
Double wrap the dumplings to prevent them from falling apart, as the veggie mixture holds moisture.
Can I use a different wrapper instead of rice paper?
Yes, you can use traditional dumpling wrappers if you are not following a gluten-free diet.
How do I prevent the potstickers from sticking to the pan?
Ensure the pan is well-oiled and preheated before adding the potstickers.
Can I freeze these potstickers?
Yes, you can freeze them after assembling and cook them directly from frozen when needed.
What can I use as a dipping sauce?
A mix of chili oil and white vinegar works well, but you can also use soy sauce or a combination of soy sauce and sesame oil.
Can I make these without tofu?
Yes, you can substitute tofu with other protein options like mushrooms or finely chopped vegetables.
