Spring Vegetable Potstickers

Dumplings are kind of a fixation 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.

While I still cannot resist vegetable dumplings/wontons/gyoza/potstickers on any take-out menu, hoping to find within their centers the dumplings I once knew and loved, I’ve had enough mystery vegetable mush to accept that if you want spectacular vegetable dumplings, you’ll want to make them at home.

Last week, I started daydreaming about a vegetable dumpling that was filled not with the usual dull medley of overcooked mushrooms, cabbage and carrots but with an equivalent volume of lightly cooked, bright green spring vegetables — finely chopped asparagus, mellow nutty favas, sweet little peas or the like. Spring is finally here, and I think we should show it some gratitude by taking a break from dull, seasonless vegetables.

The result is everything I’d dreamed it would be.

Ingredients:

Potstickers

• 3 to 3 1/4 cups chopped spring vegetables (such as asparagus, favas, peas, lima beans or more) (I used 2 1/4 cups chopped asparagus from 12 ounces stalks plus 1 cup cooked favas from about 1 pound fresh in their pods)
• 1 tablespoon neutral cooking oil, such as safflower, canola or peanut
• 3/4 cup thinly sliced scallions (from about 3/4 of a bundle, about 3 ounces)
• 1 tablespoon minced ginger
• 1 clove garlic, peeled minced (if using garlic chives, omit)
• 1 cup (about 6 ounces) firm tofu, chopped small (see Note up top for alternative)
• 1/2 cup garlic or regular chives
• 1 teaspoon toasted sesame oil
• 1/4 teaspoon kosher salt, or more to taste

• 1 tablespoon cornstarch
• 1/2 cup water
• 50 round dumpling wrappers (most packages contain 50)
• Scallion dipping sauce
• 2 to 3 scallions (or, remainder of bundle used for potstickers), thinly sliced (use some in sauce, some for garnish)
• 1/4 cup rice vinegar
• 1/4 cup soy sauce
• 1 tablespoon regular or spicy toasted sesame oil

• 1 to 2 tablespoons neutral cooking oil
• 1/4 to 1/2 cup water