veggie potstickers with spicy dipping sauce

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Adam and Ryan from Husbands That Cook are two of the sweetest humans on the planet and I’m so excited to be sharing this recipe from their new book today! I’ve gotten to hang out with them a few times in LA and every time it’s like an espresso shot of joy. Their book totally captures that happy, joyous energy through a ton of delicious approachable everyday recipes that all happen to be vegetarian. I’ve kept their book on the shelf in my kitchen where I keep my most used cookbooks and it exudes great energy all over. One of the first things that I made from their book were these veggie potstickers and they are so good!!! I was deep in meal prep mode when the book arrived and looking for something kind of snacky and vegetabley that I could keep in the freezer, and these checked both of those boxes. So I made a big batch of them and kept a stash in my freezer for dumpling emergencies. The flavors are great, Adam and Ryan understand my need for a very gingery potsticker, and these can be steamed or pan-fried! I prefer them crispy and pan fried, but pulling out my little bamboo steamer and steaming a cute basket of them is also fun :)!

Anyway, if you don’t yet follow Husbands that Cook or have their book, get on it!!!! Your life will be warmer and more delicious, I promise. 

veggie potstickers with spicy dipping sauce

makes about 40

from Husbands that Cook

ingredients

for potstickers:

4 tb vegetable oil, divided

2 c (200g) finely chopped onion (about 1 medium onion)

3 c (185g) sliced bok choy cabbage (about 2 small cabbages)

2 c (155g) grated carrots (about 2 medium carrots)

1 c (120g) grated daikon radish (about one 6-inch piece)

2/3 c (40g) sliced scallions (about 3 scallions)

4 tsp tamari or soy sauce

2 tb (24g) minced ginger

3 large garlic cloves (15g), minced

40 gyoza wrappers

gyoza dipping sauce, for serving (to follow)



for dipping sauce:

1/4 c (60 ml) rice vinegar

1/4 c (60 ml) tamari or soy sauce

1/2 tsp sesame oil

1/4 tsp red pepper flakes

1/8 tsp garlic powder

1/8 tsp ginger powder

clues

for potstickers: place a large, deep skillet over medium heat, and add 2 tablespoons of vegetable oil. when hot add the onion and cook until softened, about 5 minutes. add the bok choy, carrots, daikon, and scallions, and cook for 4 minutes until softened, stirring occasionally. Add the tamari, ginger, and garlic, and cook for 1 to 2 minutes more. remove from heat and transfer the vegetable mixture to a bowl or plate to cool enough to handle comfortably. use the filling immediately, or transfer to a sealed container in the fridge for up to 3 days.

to make the potstickers, first prepare a work station with the gyoza wrappers, the bowl of filling, a small bowl filled with water to wet your fingers, and a tray lined with parchment for the finished dumplings.

hold one gyoza wrapper flat in the palm of your hand. scoop about 2 heaping teaspoons of filling into the center of the wrapper. fold the wrapper over, pinching and pleating the edges to seal them tightly. place on the prepared tray, and repeat with the remaining wrappers until all the filling is used up, arranging the finished potstickers so they are not touching. they can be cooked immediately, or frozen for future use (freeze them directly on the tray, then transfer to a sealed container in the freezer for up to 2 months).

place a large, deep skillet over medium heat, and add the remaining 2 tablespoons of vegetable oil. when hot, place the potstickers flat-side down in the skillet in a single layer, as many as will fit comfortably without touching. cook without stirring until deeply browned on the bottom, 2 to 4 minutes (add 1 to 2 minutes of cooking time if frozen). without stirring, add 1/4 cup of water and immediately cover the pan, as it will spatter aggressively. cook for 2 to 3 minutes, then remove the lid and continue to cook until all of the water evaporates. serve immediately with dipping sauce and enjoy!

for dipping sauce: in a small bowl or measuring cup, stir together all the ingredients. let sit for 15 minutes before serving to allow the flavors to blend. use immediately or keep in a sealed container in the fridge for up to a week. makes about 1/2 cup.

-yeh!

photos by chantell and brett!

woodstock, ny

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[turn me into a small town girl]
art things and flower pots prettying up the sidewalks,
a curry tofu mango sandwich with peppers, onions, and spice aioli
at a cafe with mismatched antique-y tables and a no cell phone rule
the weekend farmer's market which also decides to come on wednesdays
bright colors!
cute dresses
a sign for vegan knishes in the taco stand window
comfy-looking people
baked oatmeal for the car ride back
{sufjan stevens for the car ride back}
my new love, the photo exhibit on summer camp at the cpw
a mental note of which b & b to stay at next time...

-yeh!

today i was old-fashioned

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tap dancing to sing, sing, sing

an afternoon sit at the farmers' market

a donut.
{a 75 cent apple cider one}

a stroll down to the village
via broadway/lexington/east river

a new pretty flowery scarf when it was chilly
a step in and out of the  strand bookstore
{mainly because, i really can't face the embarrassment of someone asking me if i've ever been to the strand before and me having to say no}

a {vegan} picnic at washington square park
dandelion greens

and a silent movie at film forum

it was pretty, though i didn't cry like i half expected to.
the adorable actress and the marvelous carnival scene
{were not enough to redeem itself from the bothersome plot line {which i won't give away}}
much of the music sounded very similar to verklärte nacht.
which now that i think of it, is very pertinent, considering the story lines of the two. 



to bed now to rest up for mum's visit tomorrow.



xoxo


yeh


pictures: {bored} {bored} {bored}

week 12: sacred chow

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my week-long trial period of near-veganism culminated last friday,
with a trip to 
sacred chow
in the west village

it was recommended to me by vegan friend justin,
whom i did not know was vegan until he turned down an offer
for a cookie bar made by mum
{and you must know that no one turns down jody's cookie bars}

so in our post-concert rush,
we taxied downtown 
with just enough time to place our dinner {and dessert} order
by closing time.



and the style was 
tapas
and our appetites were
big


here's a list of what we ordered,
and my thoughts about them 
{in twitter form, of course}

sacred caesar salad
taste simulation at it's highest.
are you sure there are no anchovies in this, justin?
yes, pumpkin, i'm sure.

sunflower lentil paté
tasty,
not too weird or grossly offensive,
but, alas, i've never had real paté so i don't know how this compared.

mama's soy meatballs
with sicilian sauce
delicious!
reminded me of the vegetarian meatballs that an ex's mom made,
and since i wouldn't dare ask her for the recipe,
these compensated quite well.

baby root vegetable latkes
like soggy waffles.
no one likes a soggy waffle.
and last i checked, "crispy" is a word that is indeed in the vegan dictionary.

sliced ginger soba noodles
with spicy peanut sauce
by far my fave. 
it's hard to mess up peanut noodles, i know,
but i was afraid of the word "soba" 
til i tried these.

indonesian roasted tempeh
contrary to what i predicted, 
i didn't run the other way screaming.
the texture was new,
kind of like paper maché,
but i think i'd like to try it again to give it a fair shot.

seitan.
seitan.
roasted black olive seitan.
there's a reason it's so close in spelling to satan.
kidding.
sort of.
i actually muscled through a whole piece of it thinking it was the meatballs.
and then the meatballs came out and i was like
oh no what did i just eat? that's such a terrible feeling.
 it tasted like that egg carton foam you put over your mattress. 
but edible, definitely edible.
sort of.

top to bottom: paté, tempeh, seitan

and for dessert:

brownie sundae
i didn't feel so guilty gobbling all of it up because
if it's vegan,
it must be healthy,
right?
please let that be right.
because i pretty much ate it all.
and i couldn't believe it was vegan.
 i was, after all, that bitch of a little sister when lactose-intolerant stoop had to eat soy dream.

...

anywho,
i really enjoyed my first vegan restaurant experience.
it was sort of like being on another planet...
most things were recognizable with their non-vegan counterpart,
but there were things, mostly textures, that distinguished them.
i mean, how close can one really get to simulating a chewy, still bleeding steak without a cow?

 but this new food world
is like discovering a new ethnic cuisine,
 it is so interesting,
that i just might extend my near-veganism
for kicks.
and because my jeans were looser this week.

i think i'll go back to sacred chow,
or try to incorporate more vegan things in the 40 restaurants that i have left...


xoxo


yeh


sacred chow is on sullivan street between west 3rd and bleecker in the village. 
sun-thu 11-10, fri&sat 11-11.