*Adapted from Diane Cu
Makes 36-48 pot stickers
- about 2 cups (10 oz.) of frozen or freshly shelled peas
- 2/3 cup of vegan ricotta cheese (below)
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- 1/2 teaspoon sea salt
- 1/3 cup Vegan Parmesan cheese
- zest of one large lemon
- 1 package of wonton, gyoza or dumpling wrappers.
Ginger Soy Dip:
- 1/4 cup of regular soy sauce & 1/4 cup cold water ( or 1/2 cup low sodium soy sauce)
- 1 tablespoons fresh lemon juice
- about 2 tablespoons freshly minced or grated ginger root
- 1 teaspoon sesame oil
- Bring water to boil in a medium saucepan, then add a little bit of salt to the water.
- Cook the peas till they are soft. For frozen peas, this should take about 1-2 minutes. For fresh peas, this should take around 3-4 minutes, depending on size of peas. Remove saucepan from heat and drain the peas under cold water till peas are cool.
- Pre-heat your oven to about 350 degrees.
- In a food processor, blend the peas, vegan ricotta cheese, sesame oil, olive oil and salt to a smooth or chunky texture, depending on your personal choice. Empty this mixture to a larger bowl and add Vegan Parmesan Cheese and lemon zest.
- Add about 1 teaspoon of pea filling in middle of each pot sticker wrapper. Moisten the edges of the wrapper with a bit of water and fold over sides. There are many different shapes you can fold your pot stickers.
- On sheet pan brushed with a light layer of grapeseed or vegetable oil, place all pot stickers about 1/2 inch from one another. Gently brush each pot sticker with a light coating of vegetable or grapeseed oil. Grapeseed oil is preferred because it's lighter, cleaner tasting and has a higher flash point for the oven temperature.
- Bake for about 15-20 minutes until pot sticker edges become golden brown. Rotate the sheet pan about 10 halfway during baking time to allow pot stickers to brown evenly.
- For dip, combine all ingredients in a medium bowl.
- Serve pot stickers with the ginger soy dip.
- 3 garlic cloves, minced
- 1 medium sweet onion, diced
- 2 tsp extra virgin olive oil
- 2 celery stalks, diced
- 1/2 cup packed fresh basil leaves, minced
- 1/2 cup packed fresh parsley, minced
- 1 (14oz) package extra-firm or firm tofu, pressed
- 3 tbsp nutritional yeast
- 3/4-1 tsp fine grain sea salt, or to taste
- Freshly ground black pepper, to taste
- 1 tbsp fresh lemon juice
- 1/2 tsp cayenne pepper or red pepper flakes (optional)
- Rinse block of tofu and wrap with paper towels followed by 2-3 tea towels. Place it on a cutting board or plate and add several heavy cookbooks on top. Press tofu for about 20-25 minutes to drain out the water. Alternatively, you can use a tofu press.
- In a large skillet, sauté the garlic and onion in the oil for about 5 minutes. Season with salt and pepper.
- Add in the chopped celery, basil, and parsley and sauté for another 5 minutes or so. Feel free to throw in some spinach for extra greens.
- You can either crumble the tofu into the skillet with your hands or you can give it a whirl in the food processor and then stir it into the skillet. If you use the processor, the texture will be very creamy like ricotta cheese and if you crumble it with your hands it will be more chunky/crumbly. It’s up to you how you want to make it.
- Stir in the nutritional yeast, salt, pepper, lemon, and cayenne all to taste.
- Over medium heat, cook for about 8-10 minutes or until most of the water cooks off.