Spicy Vegan Seitan Potstickers

These small dumplings are packed with a delicate combination of salty, spicy, and savory flavors.

As an appetizer, serve these flavorful, meat-filled potstickers from Fusion Food in the Kitchen by VegNews Food Editor Joni Marie Newman with a selection of excellent dipping sauces.

Ingredients:

For the sesame-Sriracha crumbles:

½ cup vital wheat gluten

½ teaspoon smoked paprika

½ teaspoon onion powder

¼ teaspoon chipotle powder

¼ teaspoon salt

⅛ teaspoon black pepper

¼ cup water

1 tablespoon Sriracha

1 tablespoon soy sauce

2 teaspoons sesame oil

1 tablespoon vegetable oil

For the cojita-style crumbles:

1 block (12 ounces) of extra-firm tofu, drained and pressed

½ teaspoon salt

½ teaspoon powder

½ teaspoon onion powder

½ teaspoon dried oregano

¼ teaspoon ground cumin

¼ teaspoon chipotle powder

1 tablespoon rice vinegar

For the potstickers:

Sesame Sriracha Crumbles

1/2 cup Cotija-Style Tofu Crumbles

2 tablespoons finely chopped chives

1 package pot sticker wrappers

Oil, for coating

How to prepare:

For the Sesame Sriracha Crumbles, combine water, Sriracha, soy sauce, and sesame oil in a large mixing basin. Combine water, Sriracha, soy sauce, and sesame oil in a separate bowl. Add liquid to the dry mixture and blend. Separate dough into small fragments.

Warm oil in a over medium-high heat. Add the crumbs to the pan and cook for four minutes, or until they are browned and dry.

To prepare the Cojita-Style Tofu Crumbles, crumble the tofu in a mixing bowl until it resembles crumbled feta. Mix in the remaining ingredients until thoroughly combined. Allow tofu to remain overnight before consuming so that it can absorb flavors.

In a small mixing bowl, combine crumbs, tofu crumbs, and chives for the potstickers.

Place one wrapper flat on a surface. Add 1 spoonful of filling to the wrapper’s center. Wet your fingertips and run them along the edge of the packaging. Fold the wrapper in half, forming a half-moon, then press the edges together to seal. Utilize a fork to crimp the edges. Repeat with filling and the remaining 35 wrappers. Apply a thin coating of oil.

Add potstickers in a single layer to a steamer and cook for 10 minutes, or until warm and moist. Serve immediately or save in the freezer for later use.

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