Vegetarian Pot Stickers (Two Ways)

I made these after spotting the recipe in Food and Wine magazine last week. They became an instant classic in our house. I know we will make these again and again because they are so easy and, as Gail would say, so tasty.

I looked at the recipe and sort of followed what it said, but as you know if you follow this blog, I cannot follow a recipe to save my life. Luckily for you, the nice folks at Food and Wine have the recipe and a step-by-step slide show online; click HERE to see it.

Mushroom and kimchi filling:

10 oz cremini mushrooms, finely chopped

3 spring onions, finely chopped

2 cloves garlic (smoked garlic if you have it)

drizzle of sesame oil

tablespoon of olive oil

Sauté the ingredients together in a hot pan until most of the moisture has evaporated and the mushrooms are nice and brown. Stuff each dumpling with a small spoonful of the mushroom mixture and a pinch of chopped kimchi.

Tofu and cress sprout:

1 block firm tofu, crumbled

1/2 white onion, finely chopped

1 Not Chick'n bouillon cube

tablespoon of olive oil

Sauté ingredients together in a hot pan until most of the moisture has evaporated and the tofu is nice and brown. Stuff each dumpling with a small spoonful of the tofu mixture and a pinch of chopped fresh cress sprouts or watercress.