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Vegetable Pot Sticker Filling (Chinese Style)

MAKES 2 CUPS Chinese dumpling fillings often have finely chopped seasoned baked tofu, which is found in vacuum-sealed packages near the regular tofu at health foods stores, specialty grocers, and Asian markets. Many are baked with regular soy sauce, which contains gluten, so choose carefully. This filling can be prepared 1 day in advance, refrigerated in an airtight container, and brought to room temperature before use.

Ingredients

  • 4 large dried shiitake mushrooms
  • 1/2 cup warm water
  • 8 ounces spinach coarsely chopped
  • Boiling water
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground white pepper
  • 3/4 teaspoon sugar
  • 1-1/2 tablespoons gluten-free soy sauce
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons canola or other neutral-flavored oil
  • 1 tablespoon finely minced fresh ginger
  • 1/3 cup finely chopped carrot
  • 3 ounces 2/3 cup gluten-free seasoned baked tofu, finely chopped
  • 2 teaspoons cornstarch dissolved in 1 tablespoon water
  • 1/2 cup chopped green onions white and green parts, or Chinese chives

Instructions

  1. Place the mushrooms in a small bowl, pour the warm water over them, and let sit until softened, at least 30 minutes. Transfer the mushrooms to a cutting board, reserving the soaking liquid. Discard the mushroom stems and chop the caps.
  2. Put the spinach in a large heatproof bowl, pour boiling water over the spinach, and let the leaves wilt for 30 seconds. Drain, rinse with cold water, drain again, then squeeze out any excess moisture with your hands.
  3. In a small bowl, combine 1/4 cup of the reserved mushroom soaking liquid, the salt, white pepper, sugar, soy sauce, and sesame oil. Stir to dissolve the sugar. Set the sauce aside.
  4. In a wok or large skillet over medium heat, warm the canola oil. Add the ginger and stir-fry until aromatic, about 30 seconds. Add the mushrooms, spinach, carrot, and tofu. Stir to combine and then add the sauce. Stir-fry until a small amount of liquid remains, about 2 minutes. Stir the cornstarch mixture, then add it to the wok. When the mixture thickens, turn off the heat and add the green onions. Cool completely before use.

TANGY SOY DIPPING SAUCE

  1. MAKES ABOUT 1/2 CUP Stir together 1/3 cup gluten-free soy sauce, 2-1/2 tablespoons unseasoned rice vinegar, 1/8 teaspoon sugar, and 1 to 3 teaspoons chili oil. Taste and adjust the seasoning. Right before serving, stir in 1 tablespoon finely grated peeled fresh ginger for extra punch.