from Recipes for Social Change, 2011-2012


  • 1 package firm tofu
  • 1/2 c. grated carrots
  • 1/2 c. shredded cabbage
  • 1/2 c. finely chopped red pepper
  • 2 TB finely chopped scallions
  • 2 tsp minced fresh ginger
  • 2 TB finely chopped parsley or cilantro leaves
  • 2 minced cloves garlic
  • 1 TB soy sauce
  • 1 TB hoisin sauce
  • 2 tsp toasted sesame oil
  • 1 egg, beaten
  • 1 tsp kosher salt
  • 1/2 tsp coarsely ground black pepper
  • about 50 wonton wrappers (look in the refrigerated produce section)


  1. Cut block of tofu in half horizontally, dry between layers of paper towels.  Place the paper towel-wrapped tofu between two plates and place something heavy on top (a big can, a book, or a tea kettle work well).  Let stand for 5-10 minutes to drain water.
  2. Meanwhile, prepare carrots, cabbage, red pepper, scallions, ginger, and cilantro, and add to a large bowl.  After the 5-10 minutes, most of the moisture will be absorbed from the tofu and will be ready to cut.  Cut the tofu into 1/4″ cubes, and add to the bowl with vegetables.  Add soy sauce, hoisin, sesame oil, egg, salt, and pepper.  Stir lightly to combine.
  3. To form the dumplings, enlist the help of trusted company.  Fill a small bowl with lukewarm water.  Remove a wonton from the package.  Dip a finger into the warm water, and run your finger around the outside of the wonton wrapper.  This will help the wrapper stick together while folding.  Place 1/2 rounded teaspoon of tofu vegetable mixture in the center of the wrapper.  Fold as desired.  Be sure that all edges of the potsticker are sealed–otherwise they will break open while cooking.  Set on a sheet pan, but do not let them touch!  The wrappers are thin and will stick together to form a large mess.  Cover with a damp cloth.  Repeat until all of the filling is gone, or until you run out of wrappers….whichever happens first.
  4. Preheat oven to the “warm” setting, about 200 degrees.
  5. Heat a large saute pan over medium heat.  Lightly coat with vegetable oil once hot.  Add 8-10 potstickers at a time to pan, cook on one side until browned, about 2-3 minutes.  Flip to the other side and repeat.  Once both sides are browned, remove from pan and place on another sheet pan.  Place sheet pan in the oven to keep potstickers warm until all are cooked.

Serve with this simple dipping sauce:

  • 1/4 c. soy sauce
  • 2 TB hoisin
  • 1 TB rice vinegar
  • 1 TB sesame oil
  • Sriracha sauce to taste

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