"Beef" Pot Stickers
This tasty Asian food recipe comes courtesy MATCH® 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.
