Fatfree Potstickers Recipe

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Directions

Prepare filling:

in a large pot, 'saute':

Ingredients (use vegan versions):
6 large carrots, grated
1/4-1/2 small head of cabbage, sliced thinly
1/4 cup unsweetened vegan rice wine


When carrots and cabbage have softened, place about 1/2 of the carrot/cabbage
mixture in a food processor and process with:

Ingredients (use vegan versions):
1 can (small, 10 oz?) bamboo shoots
1 handful of dried shiitake mushrooms, soaked (10-20+ mushrooms, to taste)


mix blended stuff with unblended cabbage and carrots and add:

Ingredients (use vegan versions):
1 cup textured soy protein, hydrated with some mushroom-soaking water, then drained
2 tablespoon white or yellow miso, mixed until smooth with about 1/4 cup water
soy sauce to taste
white pepper to taste
chopped scallions (optional)
2 tablespoon cornstarch, mixed until smooth with about 1/4 cup water


The filling should be moist and cohesive, but not drippy, so adjust water
amounts.

Place a small blob of filling in the center of each potsticker wrapper.
Fold the wrapper in half, using water to seal. Join the points of the
resulting half circle together, which will result in a little round 'hat';
it looks sort of like a tortellini (tortellinus?). Or do the traditional
potsticker fold if you know how (it's harder to explain).

Place several potstickers on a bed of cabbage leaves in your bamboo steamer
over a pot of boiling water. Cover, and do something else for about 7 min.
Eat potstickers immediately with a sauce of:

Ingredients (use vegan versions):
1 part soy sauce
1 part rice vinegar
some grated fresh ginger or chopped scallions


You will need a few friends to help you eat these.