Wonton wrappers sealed around grated air fried tofu, mushrooms, carrot, scallion and water chestnuts. Grate and squeeze a block of tofu, then air fry 20 minutes dry, stirring frequently until it drops its liquid and then add chopped water chestnuts, grated carrot, sliced scallion and enough of the sauce to thoroughly moisten, then add time until itās desiccated to your liking ( in terms of texture longer is chewier)
Separately air fry chopped mushrooms dry several minutes until they drop their water, then add olive oil and fresh minced garlic, stir to coat, and fry a little longer to cook off the garlic and crisp up the mushrooms. Mix the mushrooms into the tofu mixture.
Seal a tablespoon or so (see picture) thoroughly (pinch hard!) into wonton wrappers with a wet finger.
Donāt overfill or they will break open in the pan.
Fry covered in a medium pan with olive oil and a bit of water for a couple of minutes, and then uncovered until the water evaporates and the potstickers are shiny and translucent.
Sauce is one part rice wine vinegar to three parts soy sauce, one part sugar, half a part toasted sesame oil, clove of garlic, and a handful of scallions liquefied in a blender
by Cute-Post3231