since i love trying my hand at dim sum, i thought i'd use the skills i learnt on the school of wok chinese cookery class to create my street food style interpretation of guotie, with cauldron's original tofu.
makes 20 potstickers
♥ 20 round dumpling wrappers
♥ 396g cauldron original tofu, drained
♥ three spring onions, chopped
♥ one pak choi, leaves ripped
♥ a thumb size of ginger, finely chopped
♥ one garlic clove, finely chopped
♥ a handful of fresh coriander
♥ 1 tbsp toasted sesame oil
♥ 1 tbsp sesame seeds
♥ soy or sweet chilli sauce to dip
♥ plain flour to prevent sticking
it goes without saying, tofu is an amazingly versatile ingredient. i thought about trying out a pulled bbq style tofu or perhaps crumbling it like feta on a mini taco. the possibilities are endless! for these potstickers, i mixed the tofu with classic flavours of coriander, chinese cabbage, spring onions and fresh ginger - not forgetting a healthy splash of sesame oil, fragrant coriander and added bite from the sesame seeds.
step one. allow the dumpling wrappers to defrost. i usually find them in the frozen aisle of the chinese supermarket, but you might be able to get them in the fridge section too.
step two. simply whizz up the ingredients in a blender.
step three. when you're ready to assemble, lay a dumpling wrapper on a floured surface.
step four. place a teaspoon of the tofu mix in the middle of the wrapper and dab the edges with a little water.
step five. pinch the top and bottom of the wrapper together, like so.
step six. pinch the two nearest corners of the pastry, leaving the top two gaps open.
step seven. push down the two gaps to create a pleat effect.
step eight. heat up a wok with a dash of oil. when smoking, add 8-10 guoties and fry for two minutes until the bottoms are golden brown. have the wok lid and 20ml of water at the ready.
step nine. pour in the water and immediately place the lid on the wok. steam for a further five minutes.
serve up with your sauce of choice, mine being a dark soy. my bamboo steamer basket helped keep the tofu guotie warm, whist switching chopsticks for cocktail sticks added that extra simplicity for eating on the go. i am pretty sure that most dumpling pastry is only made up of flour and water, so these would actually be vegan too!
what are your favourite street food recipes? what would you fill your ultimate potstickers with?
find out more about the street food competition over on the foodies 100, or about cauldron's latest products here.
note: i was sent a £2 voucher towards my choice of cauldron ingredient. all opinions are honest and my own.