Tofu & Pumpkin Potstickers with Teriyaki Sauce

The idea for dumplings just kind of crept into my mind and gradually started to nag at me to give them a go. It’s funny how that happens. Must be the product if to much time reading other peoples’ food blogs..

Tofu and Pumpkin Potstickers with Teriyaki Sauce

I was particularly interested to try making the wrappers after a little research turned up that they were really as easy as flour and water! The filling I kind of free-styled myself using the normal seasonings, but instead of cabbage which often seems to come up in recipes I susbstituted pumpkin (mainly ‘cos I had some to use up, not an inspired choice).

You can make them before and steam them ready for warming through in a pan when you are ready to serve.

Pumpkin Tofu Potstickers with Teriyaki Dipping Sauce

(serves 4 as a starter or as an accompaniment to a main course)

For the Dumpling filling

1 tbs vegetable/groundnut oil

1 stick of celery

2 cups pumpkin

1 inch piece of ginger (minced)

2 Red chillies    (minced)

2 tablespoons chopped coriander leaf

1 tbs soya sauce

1 tbs rice vinegar

For the Dumpling wrappers

1 ½ cups flour

½- ¾ cuup water

½ tsp salt

To make the filling

1. chop the celery and pumpkin into ½ cm pieces
2. Steam the pumpkin with a steamer or boil until just tender
3. 2 Saute the clery in the oil and then add the chillies and ginger and stir a few times.
4. Remove from heat and mix in all the other ingredients.

To make the dumpling-wrappers

1. sift the flour with the salt
2. add the water slowly gathering up to make a stiff dough. Kneed for five minutes until it becomes elastic.
3. Separate the dough into about 6 pieces, and on a floured work surface flatten into discs with the back of your hand.
4.  Then roll each one out as thin as you can with a rolling pin; ensuring the dough and surface is well floured will help to get a thinner wrapper.

To assemble and cook the potstickers

1. place 2 tablespoons of filling in the middle of each wrapper.
2. With a brush or your finger brush the outside half of the circle nearest you with water. 
3. Fold the back half onto this moist front half (should stick) and crimp with a fork the edges.
4. Line the inside of a steamer with cheesecloth and place the potstickers inside. Steam for roughly 8-10 minutes.
5. Remove to a lightly oiled plate.
6. When you are ready to serve place  2 tbs veg/groundnut oil in a non-stick frying pan and heat until pretty hot.
7. Saute the pot-stickers for about a minute on each side until golden brown.
8. Serve with the Teriyaki Sauce.

To make the Teriayki Sauce

½ cup soya sauce

½ cup water

¼ cup rice vinegar

2 tbs brown sugar or honey

1. place all ingredients in a pan and reduce over medium heat until thickened to desired consistency.