Broccoli Pot Sticker Wrappers

Broccoli Potsticker Dumplings

• Ingredients
  • 10 gyoza dumpling wrappers
  • 1 tablespoon soy sauce
  • ½ teaspoon sri racha
  • ½ teaspoon brown sugar
  • 1 teaspoon corn starch
  • 80g (1 cup) finely chopped broccoli
  • ½ tablespoon groundnut (peanut) oil plus 1 tablespoon extra
  • 1.5-2 teaspoon minced ginger
  • 1 cloved minced garlic
  • 3 finely diced spring onions (white and light green parts only). About ¼ cup.
  • 2 tablespoon (25g) okara (use firm tofu, crumbled, if you don't have okara)
  • About ⅓ C water (80ml)
  • salt, to taste

• Directions/Method
  1. Mix the soy sauce, sri racha, brown sugar, corn starch, and salt together and set aside.
  2. Heat ½ tablespoon of oil over medium high heat and fry the broccoli for a few minutes, until it begins to brown. Turn the heat down and add the ginger, garlic and spring onions. Fry 30 seconds, or until fragrant. Add the okara/tofu, along with the soy sauce mixture (stir it up first). The mixture will thicken at this point. Remove and set aside to cool a bit.
  3. Once the potsticker filling is cooled, fill each dumpling wrapper with 1.5-2 teaspoon of filling, placing the filling in the centre and folding the pastry over into a half moon shape. Gently but firmly pleat the edges (if they aren't sticking, simply brush some water around them).
  4. Heat the other 1 tablespoon of oil in a 9 or 10 inch skillet to a medium-high heat, swirling the oil to coat the pan. Place the dumplings, pleated side up, in the hot oil for about a minute or until the bottoms brown. Add the water and quickly cover the pan, leaving the dumplings to steam until all of the water is gone (about 3-5 minutes).
  5. Serve hot, with soy sauce or your favourite Asian condiment.