• Posted by Eric Tucker on May 26th, 2008, 2:02 PM
    Look for pot sticker wrappers in Asian markets as well as many supermarkets. Chanterelles can hold their own with the garlic chives and chile oil. Chinese black vinegar is also available at Asian markets or here from Ming Tsai’s website.

    Serves 4
    (12-16 dumplings)


    1/4 pound Chinese chives (or scallions) cut into ½” lengths (about 2 cups)
    Handful pea greens
    ½ pound diced sautéed chanterelles
    ¼ pound firm tofu, crumbled
    1 teaspoon tamari
    ½ teaspoon toasted sesame oil
    1 teaspoon minced ginger
    ¼ teaspoon white pepper
    1 teaspoon cornstarch
    Salt to taste
    Pot sticker wrappers

    Dipping Sauce:
    ¼ cup tamari
    2-3 tablespoons black vinegar
    1 teaspoon unrefined sugar (optional)
    1 tablespoon thinly sliced scallion
    Chile oil to taste

    Blanch the chives in salted water for 1 minute, immerse in ice water then squeeze out as much moisture as possible. Place in a mixing bowl.
    Blanch pea greens for 20 seconds, immerse in ice water then squeeze out as much water as possible. Finely chop add to chives. Mix in remaining ingredients, adjust seasonings. Fill each pot sticker sheet with 1 heaping teaspoon of the filling. Moisten the edge of the wrapper with water. Fold over the wrapper and crimp the edges.

    Sear as many dumplings as will comfortably fit in a large sauté pan in a minimum of oil over medium high heat. When the each side of the dumplings have browned, add 1 cup of water to the pan (careful, it will splatter) and cover the pan for 1 minute. Remove the lid and allow the water to evaporate. Carefully remove the pot stickers from the pan. Combine dipping sauce ingredients and serve.

    Eric Tucker is the founding and current chef and co-owner of Millennium, one of the nation’s premier fine dining vegan restaurants. Eric is the principal author of The Millennium Cookbook and The Artful Vegan. A graduate of The Natural Gourmet Cookery School in New York, his culinary passion has been to elevate vegetable-based cuisine to the sublime. He is a resident of Oakland, where he is opening an organic wine bar soon.

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