Best 2 Shiitake Pot Stickers Recipes
Indulge in a delightful culinary journey with our enticing Shiitake Pot Stickers recipe article. Discover the art of crafting these delectable dumplings filled with savory shiitake mushrooms, aromatic ginger, and a symphony of flavorful ingredients. Explore variations that cater to various dietary preferences, including vegetarian, vegan, and gluten-free options. Embark on a flavor adventure with our classic Shiitake Pot Stickers, tantalize your taste buds with the unique Veggie-Packed Shiitake Pot Stickers, or delight in the wholesome goodness of the Gluten-Free Shiitake Pot Stickers. Each recipe is meticulously explained with step-by-step instructions, ensuring a successful dumpling-making experience. Whether you're a seasoned chef or a culinary novice, our Shiitake Pot Stickers article will guide you towards creating exceptional dumplings that will impress your family and friends.
Here are our top 2 tried and tested recipes!
SHIITAKE TOFU POT STICKERS
This recipe comes from the popular "Rebar" cookbook, a local restaurant which specializes in vegan and organic foods. I find this recipe to be worth every minute, and is very versitle. Use ground pork if you don't like the tofu, don't use the wonton wrappers if you're worried about carbs, just eat the filling, or add to some cooked plain rice and cover with the sauce. The sauce in-itself if outstanding for all sorts of things. Get creative! I find it easier to do the dip the day before, just leave it in a container in the fridge, it will keep for 2 weeks. The tofu mixture is also easy to do the day before, leaving you only with making the wontons.
Provided by saylaveev
Categories Soy/Tofu
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 26
Steps:
- Wontons:.
- Place mushrooms in a bowl and cover with boiling water. Put plate on top to keep mushrooms submerged and soak for 1 hour. Drain, cool and finely chop. Set aside.
- Drain pressed tofu and crumble. (If you are using pork just add to the pan when you should add tofu.)Heat oils in a skillet and saute the garlic, ginger, chile flakes and scallions until golden. Add tofu, pepper and soy sauce and saute until the mixture is dry and heated through (make sure pork is cooked). Cool and stir in cilantro.
- Whisk cornstarch and water in small bowl. Take a wonton wrapper and hold it in palm of your hand. Place a teaspoon of filing in center or wonton. Lightly brush some cornstarch water along the edge of wonton with finger. Press edges together to form a half moon, making sure the filling remains packaged within, and edges are sealed. Wontons at this point can be frozen up to one month.
- To cook, heat oil in heavy skillet until hot. Place wontons in oil and fry for several minutes until golden. Turn over and repeat. Drain on paper towel and serve warm.
- Dipping Sauce:.
- Heat oils in pot over medium-low heat. Add garlic and chiles and saute briefly. Do not let them burn. Stir in vinegar, soy sauce and water and bring to a boil. Reduce heat to simmer. Add honey and stir to dissolve. Mix cornstarch with few tablespoons or water in bowl and whisk into simmering liquid. Continue to simmer for 5 mintues. When sauce has thickened slightly remove from heat and let cool. Stir in lime juice and minced cilantry and set aside.
Nutrition Facts : Calories 547.2, Fat 21.4, SaturatedFat 3.5, Cholesterol 5.4, Sodium 3033.8, Carbohydrate 70, Fiber 4.6, Sugar 21.5, Protein 25
SHIITAKE POT STICKERS
Provided by Molly O'Neill
Categories appetizer, side dish
Time 30m
Yield 20 pot stickers
Number Of Ingredients 8
Steps:
- In a large skillet, over high heat, heat 1/4cup oil. Add the garlic, scallions and ginger and cook, stirring, about 30 seconds. Add the mushrooms and cook, stirring occasionally, until soft. Stir in the soy sauce. Set aside to cool.
- Lay out 1 wrapper and place 1 tablespoon mushroom mixture in the center. Brush edges of the wrapper with egg. Gather 4 corners of the wrapper over filling and pinch together. Twist and press down to seal. Repeat with the remaining ingredients.
- In a large skillet, with a tight-fitting lid, over high heat, heat 2 tablespoons oil. Add half the pot stickers, rounded-side down, and cook until browned, about 45 seconds. Drain the oil and turn the pot stickers. Add 1/3cup water, cover and steam until opaque, about 2 minutes more. Transfer to a platter. Wipe the skillet, add the remaining oil and repeat. Serve with soy-based dipping sauce.
Nutrition Facts : @context http, Calories 156, UnsaturatedFat 5 grams, Carbohydrate 21 grams, Fat 6 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 1 gram, Sodium 262 milligrams, Sugar 1 gram, TransFat 0 grams
Tips:
- Choose fresh shiitake mushrooms: Look for mushrooms with a firm, meaty texture and a deep, rich color. Avoid mushrooms that are slimy or wrinkled.
- Soak the shiitake mushrooms before using: Soaking the mushrooms in hot water for 20 minutes will help to soften them and remove any dirt or grit.
- Chop the shiitake mushrooms finely: This will help to ensure that they cook evenly.
- Use a variety of vegetables in your pot stickers: This will add flavor and texture to the dish. Some good options include cabbage, carrots, celery, and onions.
- Season the pot stickers well: Use a combination of salt, pepper, and garlic powder to taste.
- Cook the pot stickers in a non-stick pan: This will help to prevent them from sticking and breaking.
- Serve the pot stickers with a dipping sauce: A simple soy sauce and vinegar dipping sauce is a classic choice.
Conclusion:
Shiitake pot stickers are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or snack. They are easy to make and can be customized to your liking. With a little practice, you can make perfect pot stickers that will impress your family and friends.
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