Delightful Cookbooks by Eng Tie Ang

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    Tofu Potstickers

      Ĺ lb. ground pork
      1 pkg. medium-firm or firm tofu (16 oz.), mashed
      2 c. Chinese cabbage or Chinese chives, chopped
      4 cloves garlic, minced
      1 teaspoon ground white pepper
      2 teaspoons sesame oil
      1 pkg. potsticker wrappers
      1 tbs. canola oil for each batch of potstickers
      water for cooking

      In a large bowl, thoroughly mix the pork, tofu, Chinese cabbage, garlic, pepper, and sesame oil. Place one teaspoonful of the pork mixture in the center of a potsticker wrapper. Lightly wet all around the edges of the wrapper with water, then fold it over to make a half circle, crimping the edges together to seal. Set the potstickers aside, making sure that they donít touch each other to prevent their sticking together. Heat the oil in a large frying pan and place enough potstickers to cover the bottom of the frying pan without their overlapping each other. Fry the potstickers over medium-high heat for a few seconds until the bottom is light golden brown. Lower the heat and add a Ĺ cup of water and cover. Cook until the water has evaporated. (Do not burn the potstickers.) Repeat the process until all the potstickers are cooked. Serve hot with Garlic Sauce (see below). Serves 4-6.

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