SHIITAKE + TOFU POTSTICKERS

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Shiitake + Tofu Potstickers image

Number Of Ingredients 12

4 ounces Shiitake Mushrooms, steps removed, caps diced small
1 pound Napa Cabbage, quartered down the length and thinly sliced across
1 teaspoon Salt
6.5 ounces Baked Tofu
4 pieces Scallions, sliced thinly across
1 tablespoon Minced Ginger
1 clove Garlic
1.5 tablespoon Rice Vinegar
1 tablespoon Soy Sauce
2 tablespoon Sesame Oil
.5 teaspoon Black Pepper
1 piece Large Egg, beaten

Steps:

  • Heat 2 teaspoons of oil in a large skillet over medium-high heat. Add the diced shiitake mushrooms and sauté for about 5 minutes, until softened and turning golden brown. Add the cabbage and the teaspoon of salt to the pan. Continue to cook, stirring occasionally, until the cabbage is completely wilted, 3-4 minutes. Transfer the mixture to a bowl and set aside until cool enough to handle.
  • Meanwhile, crumble the tofu into a large mixing bowl. Add the scallions, ginger, garlic, soy sauce, rice wine vinegar, sesame oil, and black pepper. Stir to combine.
  • Squeeze handfuls of the cooled mushroom-cabbage mixture in your fist to squeeze out as much moisture as possible and transfer to the tofu mixture. Stir to combine all the ingredients and taste. Add more of any of the seasonings to taste. If using the egg, thoroughly mix it into the filling mixture. (You should have about 3 cups of filling total.)
  • Set a bowl of water and a baking sheet lined with parchment paper near your workspace. Lay several dumpling wrappers on the work surface and place a scant tablespoon of filling in the middle of each. Dip a finger in the water and run it around the edge of the first dumpling wrapper. Fold the wrapper over and pinch it closed. If the wrapper opens again, dab it with a little water and pinch again. Repeat with remaining wrappers until all the filling is used.
  • At this point, the potstickers can be cooked immediately or frozen for later meals. If freezing, arrange them as closely as possible on the baking sheet without touching. Freeze until solid, then transfer to a freezer container and freeze for up to three months. Potstickers can be cooked straight from the freezer while still frozen.
  • To cook the potstickers, heat a large skillet (with the lid nearby) over medium-high heat and coat the bottom with about a tablespoon of oil. Place as many dumplings in the pan as will fit in a single layer without touching. Cook until the bottoms have turned golden-brown, 1-2 minutes.
  • Pour 3 tablespoons of water into the pat and immediately cover with a tight fitting lid. Turn the heat to low and steam the dumplings for 3-5 minutes if fresh or 6-8 minutes if frozen, until all the water is absorbed and the wrappers are translucent. If you'd like even crunchier bottoms, return the heat to medium-high and cook, uncovered, until the bottoms are as crispy as you like them.
  • Transfer potstickers to a serving platter and repeat with remaining dumplings. Serve immediately with soy sauce mixed with rice wine vinegar and red pepper flakes for dipping.
  • Notes: Baked tofu can usually be found in the refrigerated part of the produce section along with the fresh tofu. Try to find one with only light seasoning. If baked tofu can't be found, use 7 to 8 ounces of extra-firm tofu and press it beneath something heavy to expel the as much liquid as possible before cooking. Or make your own baked tofu! The egg helps to bind the filling together, making it easier to handle as you shape the potstickers and giving the potstickers a more compact texture. However, if you are vegan or planning to make these potstickers ahead to eat on the go, you can skip the egg. If shiitake mushrooms can't be found, substitute baby bella mushrooms.

M Zahid Jeyni
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These potstickers were pretty good, but I think I would have liked them better if they were fried instead of baked.


Selina Lewa
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I've made these potstickers several times now and they're always a hit! They're so easy to make and they taste amazing.


Mdab
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Overall, these potstickers were a bit disappointing. I think I'll try a different recipe next time.


Nompilo Mabaso
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These potstickers were delicious! I especially loved the crispy bottoms.


Caleb Kyle
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I'm not sure what I did wrong, but my potstickers didn't turn out as good as the picture.


Issah Muniru
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These potstickers were so easy to make and they turned out perfectly! I'll definitely be making them again.


Rewa Pihema
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I love that these potstickers are baked instead of fried. It makes them a healthier option without sacrificing any flavor.


MT BHATTI
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These potstickers were a bit too oily for my taste.


Sajjad Jamali
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I'm not a big fan of tofu, but these potstickers were really good! The shiitake mushrooms and the sauce made all the difference.


Sonia Moran
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The potstickers were great, but the dipping sauce was a bit too salty for me.


Wurami Jaliana
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These potstickers were a bit too bland for my taste. I think I'll add some more spices next time.


Duke Young
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I love how easy these potstickers are to make. I can have a delicious and healthy meal on the table in no time.


Sergio Rodriguez
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These potstickers were a hit at my dinner party! The shiitake mushrooms and tofu provided a delicious and unique flavor combination.