Recipe from the Farmhouse Kitchen
Just about every green from the box goes well in this mix: chard, stir fry, kale, bok choy, you could even use some leek in place of onion.
1 small/medium Onion or Leeks, finely chopped
1 clove Garlic, chopped
1 to 2 tsp fresh Ginger, grated
1 or 2 Carrots, chopped small
1/2 cup Mushrooms, regular white buttons or Cremini chopped small
4 cups of mixed Greens, finely chopped
1/2 cup Baked Tofu, cut into very small cubes
2 TB Soy Sauce
2 tsp Toasted Sesame Oil
2 tsp Rice Vinegar
1 TB Cornstarch
1/2 tsp Pepper
1/2 tsp Salt
Heat the oil and add onion. Cook until soft, then add the garlic and ginger. Cook until they are fragrant then add the mushrooms, cooking until they release their water, then add the mix of greens. While the vegetables are cooking mix up the liquid seasoning, making sure there are no lumps of cornstarch. When the vegetables are done add the cut up baked tofu, mix it in. Turn off the heat then add the seasoning mix. To make the dumpling let the vegetables cool enough to handle, then spoon a small amount onto one side of a won ton wrapper, leaving enough space on one side to fold over and enough space along the edges to seal. Seal with a tiny bit of water on the edge, just like the raviolis. To cook as pot stickers, heat a pan with oil over medium high, add the dumplings, and fry on both sides. When the second side is golden, carefully add a bit of water, a couple of TBs is usually enough. Then quickly cover. It will spit like crazy, so be careful, steam until the sizzle stops, about a minute or two.