TUNO Pot Stickers

This recipe is a vegan version the classic Asian dish! Enjoy them with a salad or a bowl of noodles!

Ingredients

  • 3 cans TUNO in Spring water
  • 1 tbsp (15 ml) canola or vegetable oil, plus more for frying dumplings
  • 1 tbsp (17 g) minced ginger
  • 1 tbsp (17 g) minced garlic
  • 1 cup (250 g) finely chopped carrots
  • 1 cup (250 g) mushrooms, chopped
  • 1/4 tsp (1.5 g) kosher salt
  • 2 tbsp (30 ml) soy sauce
  • 1 tsp (5 ml) sesame oil
  • 20 round, vegan dumpling wrappers

Directions

Prepare the filling

  1. Heat canola oil in a skillet over medium high. Add ginger and garlic. Stir.
  2. Then, add chopped carrots and mushroom. Turn down the heat to medium and cook for 5 min. Stir often.
  3. Add TUNO, soy sauce and sesame oil ad salt. Stir until combine, set aside to cool down.
  4. Transfer in a bowl.

Fold pot stickers

  1. Prepare a baking sheet for the finished pot stickers and a wet towel to cover them (it will prevent them from drying).
  2. Place about 1 tablespoon (17 g) of filling in the middle of the rapper. You can use a wrapping tool to wrap them, or follow the instructions of this video.
  3. Cover when finished.

Cook

  1. Heat a large nonstick pan with 1 ½ tablespoon (22 ml) of oil over medium heat. Place dumplings (as many as you can fit). Fry for 2 to 3 minutes, until golden.
  2. Add ¼ cup (60 ml) of water and cover immediately. Be careful with hot oil splattering.
  3. Cook for an additional 6 minutes over medium heat.
  4. Uncover, and allow water to evaporate (1 to 2 min).
  5. Repeat the process until all dumplings are cooked, and enjoy!

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