Vegan-Friendly Vegetarian Potstickers

• 2 heads bok choy, diced
• 1 (8 ounce) can bamboo shoots - drained, dried, and diced
• 1 (8 ounce) can water chestnuts - drained, dried, and diced
• 1/4 cup chopped fresh cilantro
• 3 scallions, diced
• 1 tablespoon soy sauce, or to taste
• 4 small garlic cloves, minced
• 1/2 teaspoon minced fresh ginger root
• 3/4 cup olive oil, divided
• 1/2 (12 ounce) package firm tofu, diced
• 2 large portobello mushrooms, diced
• 1 (16 ounce) package potsticker wrappers

1. Combine bok choy, bamboo shoots, water chestnuts, cilantro, scallions, soy sauce, garlic, and ginger in a bowl.
2. Heat 2 tablespoons olive oil in a deep skillet over medium-high heat. Add bok choy mixture; saute until softened, about 4 minutes. Place mixture back in the bowl.
3. Heat 2 tablespoons oil in the same skillet. Add tofu and mushrooms; saute until softened, about 5 minutes.
4. Spoon 1 teaspoon of bok choy mixture and 1 teaspoon tofu-mushroom mixture into the middle of each potsticker wrapper. Moisten edges of wrappers, fold over, and seal.
5. Heat remaining 1/2 cup oil in the same skillet over medium heat. Add potstickers carefully; cook until bottoms are lightly browned and wrappers are heated through, 1 to 3 minutes.

choy, bamboo shoots, water chestnuts, fresh cilantro, scallions, soy sauce, garlic, fresh ginger root, olive oil, firm tofu, portobello mushrooms, potsticker wrappers

Taken from www.allrecipes.com/recipe/259880/vegan-friendly-vegetarian-potstickers/ (may not work)