Crisp-bottomed potstickers stuffed with savory vegan beef crumbles, napa cabbage and chili garlic sauce, served with a tangy soy-vinegar dipping sauce.
25m prep · 27m cook · 3 servings
Ingredients Instructions
1 cup Vegetarian Beef Crumbles 1 ½ cups Napa Cabbage ¼ tsp Salt 3 tbsp Soy Sauce 1 whole Green Onion 2 ½ tsp Chili Garlic Sauce ½ tsp Sesame Oil ⅛ tsp Black Pepper 12 whole Potsticker Wrappers 2 tbsp Peanut Oil ¼ cup Water 1 ½ tbsp Rice Vinegar
Instructions 1 Toss the chopped napa cabbage with the 1/4 tsp salt in a bowl and let it sit 10 minutes, until it looks wet and wilted. Gather it in a clean towel or your hands and squeeze out as much liquid as you can; discard the liquid. 2 Pat the thawed vegetarian beef crumbles dry with paper towels, breaking up any large clumps. In a bowl, mix the crumbles, squeezed cabbage, 1 tbsp soy sauce, green onion, 2 tsp chili garlic sauce, sesame oil and black pepper. The filling should hold together when pressed and not leave a puddle in the bowl. Do not add more salt; the soy sauce and salted cabbage season it. 3 Make the dipping sauce: stir together the remaining 2 tbsp soy sauce, the rice vinegar and the remaining 1/2 tsp chili garlic sauce in a small bowl. Set aside. 4 Place about 1 heaping tablespoon of filling in the center of each wrapper. Brush the edge with water, fold over to enclose the filling, then press out the air and crimp the edges firmly to seal. Set each finished potsticker on a plate so it sits flat on its base, and keep the stack of unused wrappers covered with a damp towel so they don't dry out. 5 Heat the peanut oil in a 12-inch nonstick skillet with a lid over medium-high heat for about 2 minutes, until it shimmers. Arrange the potstickers flat-side down in a single layer and cook without moving 3 to 4 minutes, until the bottoms are deep golden brown and crisp when you lift one with tongs. 6 Flip the potstickers. Carefully pour in the 1/4 cup water (it will spatter), cover immediately and simmer 5 minutes, until the wrappers turn slightly translucent and soft. 7 Remove the lid and keep cooking 5 to 6 minutes, until the water has fully evaporated and the bottoms sizzle and crisp up again. Cut one open to check: the filling should be steaming hot all the way through. Serve right away with the dipping sauce. Estimated nutrition (per serving) Calories 470 kcal
Protein 18g
Carbs 63g
Fat 15g
Fiber 4g
Sodium 1865mg
Sugar 2g
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