Vegan TUNO Pot Stickers: A Plant-Based Take on a Classic Asian Dish

Vegan TUNO Pot Stickers: A Plant-Based Take on a Classic Asian Dish

Oct 27, 20240 comments

Enjoy a vegan twist on the classic Asian pot stickers! Perfect as a starter, with a fresh salad, or alongside a bowl of noodles.

Ingredients:

  • 3 cans TUNO Spring Water
  • 1 tbsp (15 ml) canola or vegetable oil, plus extra for frying
  • 1 tbsp (17 g) minced ginger
  • 1 tbsp (17 g) minced garlic
  • 1 cup (250 g) finely chopped carrots
  • 1 cup (250 g) chopped mushrooms
  • 1/4 tsp (1.5 g) kosher salt
  • 2 tbsp (30 ml) soy sauce
  • 1 tsp (5 ml) sesame oil
  • 20 round, vegan dumpling wrappers

Directions

1. Prepare the Filling

  • Heat oil in a skillet over medium-high. Add ginger and garlic, stirring until aromatic.
  • Add carrots and mushrooms, reduce to medium heat, and cook for 5 minutes, stirring often.
  • Stir in TUNO, soy sauce, sesame oil, and salt until well combined. Set aside to cool, then transfer to a bowl.

2. Fold the Pot Stickers

  • Prepare a baking sheet for the assembled pot stickers and a damp towel to keep them covered.
  • Place about 1 tablespoon (17 g) of filling in the center of each wrapper. Wrap using a tool or by hand, covering each finished dumpling with the towel.

3. Cook

  • Heat a large nonstick pan with 1 ½ tbsp (22 ml) of oil over medium heat. Arrange dumplings in the pan, frying for 2–3 minutes until golden.
  • Carefully add ¼ cup (60 ml) water and cover immediately to avoid splattering. Cook for an additional 6 minutes.
  • Uncover and let the water evaporate for 1–2 minutes. Repeat as needed to cook all dumplings.

Serve and enjoy!

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