It’s the last day of Vegan MoFo! A bittersweet occasion, that’s for sure. I’m in awe of all of the bloggers who published 20 posts this month. So impressive! I’m just happy that I was able to eke out one final legume recipe in the form of these avocado edamame potstickers.
I’ve been making my own potstickers since college. Seems kind of strange for a college student to put that much effort into cooking, but it kinda makes sense. I think that folding all of the dumplings was good stress relief and a way to get off of the computer, or get my nose out of a math textbook for a couple of hours. I made the dough from scratch, and I’d round up a couple of friends to come help. We would usually make a couple of different kinds of fillings, and at times experimented with whole wheat and other dough variations. I’m going to be honest and say that whole wheat potstickers are rather terrible. Or at least they were back then when I had less of an idea of what I was doing. =P
Anyway, we’d spend an hour or two messing around, inventing weird new dumpling shapes, and filling several baking sheets with potstickers. And then we would crack open some beers, fry up a few dumplings fresh, and just enjoy each other’s company. The rest of the baking sheets went in the freezer. Once the potstickers were fully frozen, they went into Ziploc bags, for quick dumpling dinners during exam time.
I remember making a lot of tofu and cabbage fillings back then, but to be honest, I’m a bit tired of tofu right now! I’m so not ashamed to admit it. We mashed up some freshly-steamed edamame for the main part of the filling. We added bok choy (both stems and leafy parts) and green onions from the CSA. At this point we were starting to notice that the filling was really… green. J suggested that we just roll with it and chop up the avocado we had ripe in the fridge. So these avocado edamame potstickers were born.
It might seem unusual to put avocado in a cooked dish like this, but just TRUST ME. The avocado is so buttery, rich and delicious inside the potstickers after they’re cooked. It kind of absorbs the flavors of ginger and garlic, and pulls everything together. Ugh, I’m making myself want more potstickers now.
We used vegan dumpling wrappers (tend to be available at Asian supermarkets). Anything labeled as wonton wrappers, potsticker wrappers, gyoza wrappers, etc. should all work. If that’s not available or you just prefer to make things like this from scratch then here is a recipe to make the potsticker wrappers. That site also includes instructions for how to cook the filled dumplings. Otherwise, you’ll want to follow the package instructions.
- 1 ripe avocado, one half reserved, the other half chopped
- 1 lb. shelled, fully cooked edamame (measured after shelling; I used pre-shelled frozen edamame from Whole Foods), divided
- 1” ginger, minced
- 3 cloves garlic, minced
- 1 small head bok choy, stem and leaves separated, stem diced and leaves thinly sliced
- 1 bunch scallions or green onions, thinly sliced
- 1 tb. coconut sugar or brown sugar
- 2 and ½ tb. soy sauce or tamari
- 1 and ½ to 2 tb. sriracha or other chili sauce
- ½ tb. toasted sesame oil
- ¼ tsp. ground white pepper
- ½ tb. rice vinegar or other light vinegar
- 1 package circle-shaped wonton wrappers, or a recipe of homemade dumpling dough
- Add half of the avocado and about three quarters of the cooked edamame to a blender. Blend until smooth, adding just a splash of water if needed. If you don't have a blender that's small/powerful enough to handle this, then you should thoroughly mash together the avocado and edamame instead.
- Put the mixture in a mixing bowl. Add the remaining edamame and chopped avocado, ginger, garlic, bok choy, green onions, and seasonings.
- Stir to combine and add any other seasoning to taste.
- Prepare at least one baking sheet lined with parchment paper or a Silpat-type liner. Keeping the unused wrappers or dough covered, place a small scoop of filling in the center of a wrapper.
- Using water, lightly wet around the edge of the wrapper. Fold it in half and use your fingers to cinch it closed. Place the filled dumpling on the prepared baking sheet. Repeat with remaining dumplings.
- Cook according to package or dough instructions. Serve with your favorite dipping sauce - I use a simple mixture of tamari and sriracha.
- These freeze very well - freeze uncooked potstickers on the baking sheet in a single layer. When they are fully frozen, you can transfer them to an airtight container. This is so that they don't freeze together into a giant dumpling blob. They can go straight from the freezer to the pan when you're ready to cook them.
Happy LAST day of Vegan MoFo! Who’s ready to stop eating legumes for a long, long time? Well, to be honest, I will probably keep eating them. But I will try not to post about them for a while… =]