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Spring Vegetable Potstickers

kept byMeg
recipe bySmitten Kitchen

Try with asparagus + peas (maybe ground turkey?)


Yield: Approximately 50 potstickers

3 to 3 1/4 cups chopped spring vegetables (such as asparagus, favas, peas, lima beans or more) (I used 2 1/4 cups chopped asparagus from 12 ounces stalks plus 1 cup cooked favas from about 1 pound fresh in their pods)
1 tablespoon neutral cooking oil, such as safflower, canola or peanut
3/4 cup thinly sliced scallions (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 (about 6 ounces) 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

To assemble
1 tablespoon cornstarch
1/2 cup water
50 round dumpling wrappers (most packages contain 50)

Scallion dipping sauce
2 to 3 scallions (or, remainder of bundle used for potstickers), thinly sliced (use some in sauce, some for garnish)
1/4 cup rice vinegar
1/4 cup soy sauce
1 tablespoon regular or spicy toasted sesame oil

To cook
1 to 2 tablespoons neutral cooking oil
1/4 to 1/2 cup water



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