Name: "Beef" Pot Stickers
Cook time: 12 min
Ingredients: 1 pound beef MATCH® vegan meat alternative; 1 teaspoon soy sauce; 1 teaspoon sesame oil; 2 cloves garlic, minced; 1 teaspoon Red Bean Paste, optional; 1/4 cup green onions, chopped fine; 1 tablespoon ginger, freshly minced; 32 pot sticker wrappers

"Beef" Pot Stickers

By: MATCH Meat Alternatives

This tasty Asian food recipe comes courtesy MATCHÂ® Meat Alternatives. Pot stickers are always a tasty food option, but this particular Asian recipe will blow you away with flavor.

Notes

This should take a total of 7 minutes for thawed dumplings, 12 minutes for frozen dumplings.

These can be made ahead and not frozen-they will keep for up to 4 hours, but you must cover with plastic wrap to prevent the dough from drying out.

I loved the original Gourmet recipe, and made the wrappers form scratch-which turned out beautifully, so I would encourage you to do this if you have the time.

For our dipping sauce, I used low sodium soy sauce, sesame oil, a little crushed garlic, and mild rice wine vinegar (or you can use white balsamic vinegar), to taste, with lots of fresh chives cut in. For an added health benefit, use a few drops of Flax oil in this dipping sauce.

By adding one cup of shredded cabbage or bean sprouts (or both) to the filling mixture, you will have a perfect egg roll filling, (which also could be used in the dumplings if you like vegetables in them). Executive Chef Freddie Holland.

Photography by Sangeeta Kumar

Made with Match® premium vegan meats, Better for You. Better for Everyone.®

Cooking Time12 min

Ingredients

1 pound beef MATCH® vegan meat alternative
1 teaspoon soy sauce
1 teaspoon sesame oil
2 cloves garlic, minced
1 teaspoon Red Bean Paste, optional
1/4 cup green onions, chopped fine
1 tablespoon ginger, freshly minced
32 pot sticker wrappers

Instructions

Spread out wrappers on clean counter or butting board. Place a level Tbsp of filling in the center of each round. Brush or dab halfway around edge with a little water and fold in half, pressing edge together to seal.
Stand each dumpling, sealed edge up, on wax paper lined tray. These can now be frozen for later use in an air tight container.
To cook, heat a little peanut or vegetable oil in a non-stick skillet over medium heat until hot. Remove from heat, arrange dumplings in tight circular pattern, standing up but not touching each other.
Cook uncovered over medium heat until oil sizzles and then drizzle ¼ cup warm water and cover.
Keep steaming until brown and cooked all the way through. Add a little more water if needed to prevent drying out.
Lift the lid and let the water cook off. Transfer dumplings to serving tray and enjoy with your favorite dipping sauce.