Simple Vegan Potstickers
Many vegetarian potstickers are made with too many water chestnuts or spinach. Instead, we will focus on using sauteed tempeh to give it the perfect texture and a crisp crunch.
Ingredients
Instructions
  1. Place a skillet (with the lid) on the heater at a flame level just above medium. Add in the 2 tbsps of oil and make sure the tempeh is fried in one layer. This may take multiple fryings and let it simmer down after it has been browned on each side.
  2. Fry the napa until it has a golden brown look and most of the water has been taken out, then shut off the flame.
  3. Crush the tempeh into a large pot and mix it with the napa, green onions, soy sauce and sherry. If the taste is right, add the cornstarch and mix it vigorously.
  4. To make the wrappings for the potsticker, take one and make the edges moist with your finger. Then place a tsp of the filler in the middle. Then fold it over and close off the edge. You can then crimp the edge from there for appearance.
  5. Bring the flame on the oven back to a bit above medium, and place the other tbsp of oil into the skillet. Place the potstickers with the non-crimped side facing down without touching. Fry these for 90 seconds or until the bottoms appear to have a brown-gold color. Add in ⅓ cup of water and place the lid back on. This should cook for 2.5-3 minutes, then take off the lid and let it cook until there is no water.
  6. Get the sauce back that you had prepared earlier, and serve the potstickers hot for best taste.
Recipe Notes

Now that you have the ingredients and recipe, enjoy your potstickers! Feel free to visit my disclosure page if you have questions about this post or any other posts on NOH.