Believe it or not, I went through an entire bottle of soy sauce this week! It was worth it though because I was able to make some delicious seitan, potsticker filling and dipping sauce, and teriyaki stir fry.
While these potstickers were a lot of work, they sure were worth it! I used this recipe for the dough and made up my own seitan filling and dipping sauce recipe (below) based on a few I've seen. Everything about this recipe is quick and easy except for rolling out the pieces of dough for the wrappers- that was just tedious. However, I made a double batch, so I'm sure it would have been a lot quicker if I made only 12 potstickers. My family really loved these as well and they kept raving about how they didn't miss the meat at all! My dad mentioned that I should "add this recipe to 'the list'." (he's referring to the imaginary list of meals that he would like me to make again) Yay! My little picky brother tried one of these after much coaxing, and he approved as well! This really surprised me considering that the rest of his dinner consisted of plain white rice and soy sauce- yeah, he's that picky. I think my family and I really have a thing for dumplings- first the empanadas, now potstickers. Hm.....
1 T. vegetable oil
2 scallions, thinly sliced
1/2 t. grated ginger
2 cloves garlic, minced
1/2 lb. seitan (I used the recipe from Vcon), chopped into small cubes
1 T. soy sauce
1/2 t. sesame oil
1/2 T. rice wine vinegar
1 T. cornstarch mixed with 2 T. water
In a skillet over medium high heat, heat the vegetable oil. Add the garlic, ginger and scallions and saute for 3-4 minutes. Add the seitan, soy sauce, sesame oil, and vinegar. Cook for another 1-2 minutes. Remove from the heat and allow to cool for a few minutes, then add the cornstarch slurry and cool before filling potstickers. Makes enough for 24 potstickers.
1/4 c. soy sauce
1 t. sesame oil
1/8 t. dried ground ginger
1/2 t. Asian chile oil (if you can find it, if not just omit)
1 T. rice wine vinegar
1/4 t. crushed red pepper
Mix all the ingredients and serve.
For dinner tonight, I decided to make the Teriyaki Broccoli Cashew Stir-Fry from my new ED&BV. This could not have been any simpler! The only prep work I had to do was marinate the tofu, make the sauce, and chop the vegetables- soooooo easy! And this recipe is definitely a keeper! The tofu got so crispy and golden while the vegetables remained crisp and the cashews were such a pleasant surprise. I loved the teriyaki sauce so much that I think I'm going to make a big batch of it to keep on hand to use in some more quick meals. I sure am loving this cookbook!
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