Also, I've got to add that this recipe was a random choice because I basically wanted to clear out my fridge of strange vegetarian foods. Nevertheless, my kitchen improvisational skills are pro, and these were a hit. There were only two leftover. Considering that it was served to (mostly) people who generally aren't open to trying different foods, I'd say it was a success.
- 1 small packet glass noodles, soaked in cold water for 10min and cut into short lengths
- 1/2 packet firm tofu, cubed
- 2 carrots, shredded
- 2 stalks cilantro, chopped
- 2 clove garlic, minced
- 1 teaspoon white pepper
- 1 teaspoon soy sauce
- 1 teaspoon oyster sauce
- 1 packet of wonton wrappers
- 1 tablespoon cooking oil
- 1/3 cup water
- 2 tablespoon soy sauce
- 2 teaspoon black vinegar
- 1/2 teaspoon brown sugar
- 2 teaspoon sesame oil
- 1 teaspoon fresh ginger root, sliced into small strips
- Mix the glass noodles, tofu cubes, shredded carrots, chopped cilantro, minced garlic, white pepper, soy sauce and oyster sauce in a large microwavable bowl.
- Cover the bowl and microwave for 4 minutes, until half cooked.
- Scoop 1/2 tablespoon of mixture onto a wonton wrapper and seal the wrapper. Make 17 more potstickers.
- In a flat frying pan, heat the cooking oil until hot. Place the potstickers in the pan and let the bottom of the potstickers brown (about 2 minutes).
- Add 1/3 cup water to the pan, and cover for 5 minutes.
- Make the dipping sauce by mixing all ingredients together.
- Remove the potstickers from the pan and serve with dipping sauce.