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 Vegan Kitchen by VegNews Food Editor Joni Marie Newman with a selection of excellent dipping sauces.
Ingredients:
For the sesame-Sriracha seitan crumbles:
½ cup vital wheat gluten flour
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 tofu crumbles:
1 block (12 ounces) of extra-firm tofu, drained and pressed
½ teaspoon salt
½ teaspoon garlic 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 Seitan Crumbles
1/2 cup Cotija-Style Tofu Crumbles
2 tablespoons finely chopped chives
1 package vegan pot sticker wrappers
Oil, for coating
How to prepare:
For the Sesame Sriracha Seitan 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 skillet 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 seitan 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.
