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Spring Vegetable Potstickers

It’s been over six years since I mooned here over a . Dumplings are kind of a for me; I am unwaveringly convinced that small pockets of food wrapped elegantly in a thin dough are among the universe’s most perfect foods; portable and petite, servings easily scaled, I dare you to find a nutritious food not improved by an adorable doughy package. The vegetable dumplings that I used to get at a chain of otherwise average west side Chinese restaurants were my all-time favorite; before they changed the recipe, I regularly rerouted my day to stop there for an order, and a beer. (Sidebar: Can we talk about how delicious a cold beer in a glass is with potstickers? No, different conversation, huh? Onwards!)

By smittenkitchen · From Open Recipes · 18 ingredients
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Spring Vegetable Potstickers

Why it works: Tofu and sesame match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 250 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Spring Vegetable Potstickers

Ingredients

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

1435Calories
45 gProtein
76 gFat
150 gCarbs

Counts 17 of 21 ingredients. The other 4 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 17 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Peanut1 oz (28g)161
Canola1 tbsp (14g)124
Vegetable1 tbsp (14g)120
Sesame1 tbsp (14g)120
Olive Oil1 tbsp (14g)119
Lima Bean1/2 cup (85g) cooked108
Tofu100g firm76
Pea1/2 cup (72g)62
Onion1 medium (110g)44
Asparagus6 spears (90g)27
Soy Sauce1 tbsp (15ml)9
Garlic1 clove (3g)4
Vinegar1 tbsp (15ml) distilled3
Ginger1 tsp grated fresh (2g)2
Chive1 tbsp (3g)1
Salt1 tsp (6g)0
Safflowernot in our table0
Waternot in our table0
Dumplingnot in our table0
Saucenot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By smittenkitchen. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Tofu + sesametop 1% of all pairs
    Smell alikestrong
    Cooked together250 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Ginger + clovetop 1% of all pairs
    Smell alikestrong
    Cooked together6,038 recipes

    Shared aroma: estragole (anise, licorice).

  3. Garlic + chivetop 1% of all pairs
    Smell alikestrong
    Cooked together1,149 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Asparagus + chivetop 2% of all pairs
    Smell alikestrong
    Cooked together165 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Asparagus + sesametop 3% of all pairs
    Smell alikestrong
    Cooked together73 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Swap the safflower

How well each one fits the dish's main ingredients (asparagus, ginger, clove, garlic, chive, tofu, sesame):

  1. Turmericfits better
  2. Cuminfits better
  3. Corianderfits better
  4. Safflowerthe original

Fit is the average pairing score against asparagus, ginger, clove, garlic, chive, tofu, sesame. Candidates are from the same food group and used in at least 100 recipes.