Wade Hammond
Spicy Vegan Seitan Potstickers
Salty, spicy, savory—these little dumplings are packed with a delicate mingling of flavors.
October 4, 2021
Pair these savory, meaty potstickers from VegNews Food Editor Joni Marie Newman’s Fusion Food in the Vegan Kitchen cookbook with a variety of tasty dipping sauces for a delicious appetizer.
What you need:
For the sesame-Sriracha seitan crumbles:
½ cup vital wheat gluten flour
½ teaspoon smoked paprika
½ teaspoon onion powder
¼ teaspoon chipotle powder
¼ teaspoon salt
⅛ teaspoon black pepper
¼ cup water
1 tablespoon Sriracha
1 tablespoon soy sauce
2 teaspoons sesame oil
1 tablespoon vegetable oil
For the cojita-style tofu crumbles:
1 block (12-ounces) extra-firm tofu, drained and pressed
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried oregano
¼ teaspoon ground cumin
¼ teaspoon chipotle powder
1 tablespoon rice vinegar
For the potstickers:
Sesame Sriracha Seitan Crumbles
1/2 cup Cotija-Style Tofu Crumbles
2 tablespoons finely chopped chives
1 package vegan pot sticker wrappers
Oil, for coating
What you do:
- For the Sesame Sriracha Seitan Crumbles, to a large mixing bowl, add water, Sriracha, soy sauce, and sesame oil and mix well. In a separate bowl, combine water, Sriracha, soy sauce, and sesame oil. Add wet mixture to dry and combine. Break dough apart into little crumbles.
- In a frying pan over medium-high heat, warm oil. Add crumbles to pan and sauté for 4 minutes, or until browned and dry.
- For the Cojita-Style Tofu Crumbles, in a mixing bowl, crumble tofu until it resembles crumbled feta. Mix in remaining ingredients until well incorporated. Allow to sit overnight before using, to allow tofu to absorb flavors.
- For the potstickers, in a small mixing bowl, toss together seitan crumbles, tofu crumbles, and chives.
- Lay one wrapper on a flat surface. Add 1 teaspoon filling to center of wrapper. Dip fingertips in water and run around edge of wrapper. Fold wrapper over, into a half-moon shape, and press edges together to seal. Use a fork to crimp edges. Repeat with remaining 35 wrappers and filling. Coat with a thin layer of oil.
- In a steamer, add potstickers in a single layer and steam for 10 minutes, or until hot and moist. Serve immediately, or freeze for later use.
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