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Lunar New Year Muslim Hui Potstickers with Lapsang Souchong Tea

1 hour
to prep

20–30 minutes
to cook

4 servings

About this Recipe

One of my grandpas is of Chinese Hui ethnicity. They are Muslim. I have not seen a vegan Hui potsticker recipe that features the Hui ingredient cumin, so I created this recipe!

Photo and Recipe Courtesy of Jessian Choy



  • 10 oz all-purpose flour
  • ½ teaspoon salt 
  • ¾ cup just boiled water

Vegetables filling:

  • ½ cup red onion
  • 2 carrots
  • 4 cloves garlic

Smoky tofu:

  • 1 tablespoon lapsang souchong tea
  • ¼ cup water
  • 1 tablespoon whole cumin
  • 16-oz block of firm tofu (See Notes for alternatives)
  • ½ teaspoon salt 
  • ½ teaspoon pepper
  • 1 teaspoon red chili flakes
  • 1 teaspoon soy sauce
  • Oil (I use untoasted sesame oil)


Prepare dough:

  1. Add flour and salt into a bowl that you can cover with a plate or lid.
  2. Make a well in the center of the flour and slowly pour in boiled water. 
  3. Mix dough with a spoon until water is absorbed. 
  4. Knead for 23 minutes until the dough is round and smooth. 
  5. Cover with a lid or plate for 30 minutes.

Prepare vegetables:

  1. Clean vegetables thoroughly.
  2. Smash garlic and let rest for 10 minutes so it becomes more nutritious.
  3. Pulse all vegetable filling ingredients in a food processor until they are lightly chopped.
  4. Heat 3 teaspoons of oil in a skillet over medium-to-high heat.
  5. Add vegetable filling. Cook, stirring frequently, for 45 minutes until vegetables are slightly tender.

Prepare smoky tofu and vegetable filling: 

  1. Boil water.
  2. Put tea in a metal tea ball strainer and steep for 5 minutes.
  3. Lightly roast cumin in a pan for 30 seconds.
  4. Add all smoky tofu filling ingredients to the food processor until they are mixed well.
  5. Add vegetable filling ingredients to the tofu in the food processor, mix well.

Create potstickers:

  1. Lightly flour a chopping board. 
  2. Remove dough from bowl. 
  3. Split dough in half.
  4. Roll out one half of the dough into a 1-inch thick rope. Cut into 16 equal pieces. 
  5. Place pieces of dough in a lightly floured shallow casserole dish covered with a lid or plate. 
  6. Roll out a piece of dough into a 3-inch disc with a jar, can, rolling pin, or tortilla press.
  7. Put each potsticker skin in the palm of your hand. Stuff no more than a tablespoon of filling in the center. 
  8. Pinch potsticker skin together into a half-moon shape for good luck. If filling seeps out, remove a little filling. If dough won’t pinch together because the dough dried out, use water like you’re sealing an envelope.
  9. Place the potstickers on a lightly floured surface.
  10. Repeat steps above for the other half of the dough.

Cook potstickers:

  1. In a clean pan or wok, add a tablespoon of sesame oil to a skillet and heat over medium-high heat.
  2. Gently put potstickers in with flat bottoms on the pan. Avoid having them touch each other.
  3. Sear on the flat side for 3 minutes until the side is golden brown. 
  4. Add 4 tablespoons of water to the pan and cover with a lid. When the dough looks cooked (in about 6 minutes), put it on a serving platter. 
  5. Cook until the water has evaporated, about 4 minutes. Add a little more water if the water evaporates. When the dough looks cooked (in about 6 minutes), put it on a serving platter.
  6. Remove the lid and allow any remaining liquid to cook off. Repeat with remaining potstickers.
  7. Turn off the stove and use a ladle strainer to scoop potstickers into serving bowls.
  8. Serve immediately with chili oil and/or soy sauce.


  • If you have leftover uncooked potstickers, freeze them in a container without them touching each other; otherwise, they’ll stick together and break. When boiling after freezing, repeat “cook potstickers” steps above; however, it might take 8 minutes to cook.

  • If you have leftover cooked potstickers, refrigerate them in a closed container and eat them within four days.

  • Alternatives to the block of firm tofu in the recipe’s ingredient list include yuba soy tofu skin, which is chewier than dried tofu skin; vegan “fish tofu,” which is made of organic soy flour; firm, soy-free pumpkin seed tofu; and smoked fava bean tofu. 

  • You may be able to source some ingredients for this recipe more affordably and sustainably from bulk bins at herb shops and natural foods stores.