Spring Vegetable Potstickers With Vegetables, Neutral Cooking Oil, Scallions, Minced Ginger, Garlic, Firm Tofu, Garlic, Toasted Sesame Oil, Kosher Salt, Cornstarch, Water, Dumpling Wrappers, Scallions, Rice Vinegar, Soy Sauce, Toasted Sesame Oil, Neutral Cooking Oil, Water
The ingredient of Spring Vegetable Potstickers
- 3 1/4 cups vegetables chopped spring, such as asparagus, favas, peas, lima beans or more, I used 2 1/4 cups chopped asparagus from 12u2026
- 1 tablespoon neutral cooking oil such as safflower, canola or peanut
- 3/4 cup scallions thinly sliced, from about 3/4 of a bundle, about 3 ounces
- 1 tablespoon minced ginger
- 1 clove garlic peeled minced, if using garlic chives, omit
- 1 cup firm tofu chopped small, see Note up top for alternative
- 1/2 cup garlic or regular chives
- 1 teaspoon toasted sesame oil
- 1/4 teaspoon kosher salt or more to taste
- 1 tablespoon cornstarch
- 1/2 cup water
- 50 dumpling wrappers round, most packages contain 50
- 3 scallions or, remainder of bundle used for potstickers, thinly sliced, use some in sauce, some for garnish, optional
- 1/4 cup rice vinegar
- 1/4 cup soy sauce
- 1 tablespoon toasted sesame oil regular or spicy
- 2 tablespoons neutral cooking oil
- 1/2 cup water
The instruction how to make Spring Vegetable Potstickers
Nutritions of Spring Vegetable Potstickers
@type: NutritionInformation@type: 1530 calories
@type: 263 grams
@type: 35 milligrams
@type: 30 grams
@type: 16 grams
@type: 57 grams
@type: 2 grams
@type: 3420 milligrams
@type: 1 grams
