A different way to use that leftover seitan...
After making my trial seitan roast, which turned out too chewy and dry, I ground it up in a food processor and mixed in a few ingredients to make a filling for these pot stickers. Being an Asian kid, I learned how to make the skins from my mom. They're soft, chewy, crunchy on the bottom, and a lot better than the store-bought kind! Plus they were always made without eggs.
Pot Sticker Dough
3 C. all purposed unbleached flour (sorry, wheat flours just don't work in this)
3/4 C. warm water
Put flour in a bowl and mix in the water gradually until the mixture starts to come together. Knead until it forms a smooth elastic dough, adding more water or more flour as needed. Wrap dough ball in plastic and put in the fridge to rest.
1/2 C. raw cashews
3/4 C. ground seitan (may substitute TVP, but may need more water to hydrate)
1/2 tsp. vegetable oil
1/2 tsp. sesame oil
1/2 tsp. soy sauce
3/4 tsp Bryanna's broth powder
4 T. water
1/4 C. green onions
1/4 C. shredded carrots
In a food processor, blend cashews with a little water to form a thin paste (consistency of Elmer's glue). Put ground seitan in a bowl and add remaining ingredients. Mix in cashew paste until combined well.
Cut the dough in half and roll each piece into a rough 1 inch diameter "log" and cut the log into 1" pieces. On a floured surface, press the piece into a round disc and roll thin with a rolling pin. Place about 1 T. of filling into the middle (size may vary according to the size of your wrapper).
Bring opposite edges to the middle and pinch together. Now here's the hard part: one side needs to be pleated, so while pinching the middle with finger tips on one hand, use the other to pleat one side towards the outer edge. Repeat towards opposite edge while holding the middle and form into a crescent shape. If you get frustrated, you can always just pinch them together - just won't be as pretty!
Spray a large skillet with cooking spray and add about 2 T. veg oil to make a thin layer(non-stick skillet is best). Turn heat to high, and start adding pot stickers- you can fit more if you arrange them in a sunburst pattern. Once they start to sizzle, add enough water to cover them almost to their tops. Cover with lid and steam for about 15 minutes or until you hear them start to sizzle again and no more steam is escaping. Don't walk too far away from these, 'cause they'll burn! Check to see if they're nice and brown on the bottom before removing from pan with a spatula. They're not called "pot stickers" for nothin'- so don't skip the cooking spray! Lift them out with a good spatula. To eat: Dip in soy sauce and rice vinegar.
You can make the dough ahead of time and keep it in the fridge for up to 24 hours. Also, feel free to play around with the filling with herbs and seasonings that you like (ginger, cilantro, five spice, lemongrass, etc.).
Nutrition Info (serving size is 2 fat pot stickers): 306 calories/ 6g total fat/ 1g sat. fat/ 267mg sodium/ 174mg potassium/ 52g tot carb/ 4g fiber/ 2.4g sugar/ 12g protein