Spring vegetable potstickers (with scallion dipping sauce) from Smitten Kitchen by Deb Perelman

  • scallions
  • soy sauce
  • fresh ginger
  • rice vinegar
  • dumpling wrappers
  • garlic chives
  • firm tofu
  • toasted sesame oil
  • mixed spring vegetables
  • EYB Comments

    Can substitute chives for garlic chives.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute chives for garlic chives.

  • Agaillard on May 04, 2022

    Quite an original dumpling filling and spring-y indeed! I made them with green beans, fava beans, and peas, and served them with spicy mango sauce for dipping instead of the scallion sauce. Now the filling is very bland (meh!) - the only seasoning called for in the recipe is a clove of garlic and a tablespoon of ginger for the whole 50 potstickers 8-/ I used the same amount for 10 and added also soy sauce and cayenne, because that was way too bland for me, but otherwise, it worked quite well.

  • ellabee on October 27, 2013

    Can be assembled and frozen on tray, then stored in freezer in bag.

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