Name: Asparagus and ginger potstickers
Prep time: 30 min
Cook time: 6 min
Total time: 36 min
Yield: Serves 4
Ingredients: sea salt and freshly ground black pepper; plain/all-purpose flour, for dusting; 235 g/8½ oz bunch asparagus, stalks trimmed and very thinly sliced, tips halved lengthways; 1 spring onion/scallion, finely chopped; 2 tbsp Chinese black vinegar or balsamic vinegar; 1 red chilli, deseeded and thinly sliced; ½ cm/¼ in piece of fresh root ginger, peeled and finely diced; 1 tbsp sesame oil; 1 tsp sesame oil; 1 tbsp sunflower oil, plus extra if needed; 3 tbsp light soy sauce; 2.5 cm/1 in piece of fresh root ginger, coarsely grated (no need to peel); 1 tbsp light soy sauce; 140 g/5 oz tofu, drained well on paper towels and coarsely grated; 20 round wonton wrappers (for frying), defrosted if frozen; 1 tbsp finely snipped chives, for sprinkling

Preparation info

Serves
4

Difficulty
Easy
Ready in
40 min

Appears in

The Part-Time Vegetarian

By Nicola Graimes

Published 2015

About

‘Potsticker’ is another name for a Chinese dumpling and this tempting version makes a great precursor to a vegetable stir-fry or can be served as part of dim sum. The great name derives from the way the dumplings are cooked. First they are fried to give a crisp, golden base – take care as they can stick to the pan, hence the name – followed by steaming in a little water or broth. Feel free to try a combination of the filling suggestions, below, depending on personal preference.