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Pink-o-ween Potstickers

'Eat Pink' in October starting with some Pink-o-ween dumplings filled with tofu and vegetables and served with a spicy peanut dipping sauce.
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Course: Appetizer, Side Dish
Cuisine: Asian, Halloween Food
Keyword: Halloween, meatless, Pink, potstickers, tofu
Servings: 12 potstickers

Ingredients

Potsticker Dough

  • 2 cups all purpose flour
  • ⅔ cup boiling water
  • ½ tsp. salt
  • ¼ tsp. pink gel food coloring
  • 3 drops red food coloring (to make the darker pink dough)

Tofu and Vegetable Filling

  • 6 oz. firm tofu
  • ¼ cup grated carrots
  • ¼ cup Napa cabbage
  • 1 tbsp. red bell pepper, finely chopped
  • 1 tbsp. scallions, finely chopped
  • 1 tsp. ginger, finely minced
  • ½ tbsp. cilantro, chopped
  • 1 tsp. chili paste with garlic
  • ½ tbsp. soy sauce
  • 1 tsp. toasted sesame oil
  • ½ lightly beaten egg

Spicy Peanut Dipping Sauce

  • ¼ cup peanut butter
  • ¼ cup lite coconut milk
  • 2 tbsp. soy sauce
  • 1 tbsp. ginger, finely minced
  • 1 tbsp lime juice
  • 1 tsp. garlic chili paste

Instructions

Pot Sticker Dough

  • Add salt and pink food coloring to boiling water and add to 2 cups of flour. Mix until a rough dough forms. Wrap dough in plastic wrap and let rest for 30 minutes. Unwrap and remove about 3 tbsp. of dough from the pink dough and add red food coloring to this small amount. Knead until the red food coloring is incorporated. Knead the larger pink dough for 5 minutes or until a smooth dough forms. Form a log and cut dough into small amounts that can easily be rolled into a thin disk.
  • Cut out pumpkin shapes using a 3.5-inch pumpkin cookie cutter. Let the dough rest a bit. It's okay if your dough isn't too thin at this point, you can always roll your cut out pumpkin a bit thinner and cut again. Sprinkle with corn starch and set aside and cover with a damp paper towel. Continue to roll and cut out 24 pink pumpkins.
    Cut out faces using cookie cutters in 12 of the pumpkins and then cut out the faces in the darker pink dough and replace the cutouts with the darker dough to create pink-o-lanterns.

Spicy Peanut Dipping Sauce

  • Blend dipping sauce ingredients in a blender. Set aside.

Potsticker filling

  • Cut tofu block in half and place one layer between paper towels. Wrap the other half and place in the refrigerator for another recipe. Place a plate over the tofu weighted down with a large can of tomatoes. Allow to sit for 30 min to extract as much moisture as you can. Cut into small pieces and place in a medium bowl.
  • Add the remaining ingredients to the tofu and give it a stir. Set aside.

Assembly and Cooking

  • Place one pumkpin shaped wrapper on a cornstarched surface and run a line of water around the outside edge. Place about a tablespoon of tofu filling to the center of the wrapper. Place the jack-o-lantern faced wrapper over the filling and use a fork to seal the edges. Place potsticker on a parchment lined cookie sheet and cover with a damp towel until all potstickers are assembled.
    Heat a large skillet for about 2 minutes over medium high heat. Add about 1-2 tablespoons of vegetable oil to the skillet. Add potstickers and allow the bottoms to brown, adjusting the heat so not to burn them. Once browned, add ¾ cup of water to the skillet and place a lid over the skillet and turn the heat up to high and allow them to steam for 3-5 minutes. Remove lid, evaporate water and re-crisp the bottoms. Serve with peanut dipping sauce. Enjoy!

Notes

I used a 3.5-inch pumpkin cookie cutter and a zigzag cutter and mini triangle for the jack-o-lantern face. 
Adapted recipe from Teri Appleton Villanueva