Tofu bokchoy potstickers vegan recipes

This tofu bokchoy Potstickers are a perfect vegan dimsum for you, it’s healthy and delicious. here’s the recipe


  • • 1/2 block of firm tofu, drained and pat dry and cut into small cubes⠀
  • • 8 caps of Chinese mushrooms, soaked until soft, chopped⠀
  • • 2 tsp black bean sauce (substitute with 2 tsp soy sauce + 1/2 tsp maple syrup)⠀
  • • 1lb bok choy, washed and julienned into thin strips⠀
  • • 1 package of dumpling wrapper⠀
  • • sesame oil⠀
  • • salt and pepper to taste⠀


Place julienned bok choy in a large bowl with 1/2 tsp salt, using your hands, gently fold all the veggies together. Set aside for 15-20mins.⠀

In a heated pan with 1 tsp oil, saute mushrooms until lightly brown, add black bean sauce and stir until well combined, set aside and pan fry tofu cubes until lightly brown. Place both ingredients in a big bowl.⠀
Using a cheesecloth or just with your palms, squeeze as much liquid out as possible from your bok choy. Add to your tofu mixture, combine well & season.⠀

Place a dollop of mixture in the middle of your wrapper, moisten side with water and pleat to seal. Repeat until you are done with your mixture and then pan fry them.⠀

In a heated pan with oil, place dumpling, bottom side down and cook until brownish, then add enough boiling water to cover part of the dumpling, cover lid. Turn heat to low-medium and let simmer until all water is absorbed. Serve with gingery black vinegar and chili.

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