**Shiitake Tofu Potstickers: A Culinary Journey of Savory Delights**
Embark on a tantalizing culinary adventure with our delectable Shiitake Tofu Potstickers. These dumplings, also known as Chinese pot stickers or Japanese gyoza, offer an explosion of flavors and textures that will delight your taste buds. With a savory filling made from umami-rich shiitake mushrooms and soft, smooth tofu, these pot stickers are a symphony of savory and satisfying sensations. Wrapped in delicate dumpling wrappers and pan-fried to golden perfection, each bite delivers a crispy exterior and a juicy, flavorful interior. Whether you prefer the classic steamed method or the crispy pan-fried approach, our recipes provide step-by-step instructions for both techniques. So, gather your ingredients, don your apron, and prepare to indulge in this delectable journey of flavors and textures with our Shiitake Tofu Potstickers.
MUSHROOM TOFU POTSTICKERS RECIPE
Potstickers are so easy to freeze! Once you have folded the potstickers, lay them in a single layer on a pan or plate (something that will fit in your freezer). Cover with plastic wrap and then you can lay another layer on top. Just make sure that each layer has plastic wrap in between so that the dumplings don't stick to each other. When potstickers are completely frozen, you can gather them all up and store them in a freezer bag.When ready to cook frozen potstickers, do not defrost (you'll end up with soggy mess). Follow the instructions to cook the potstickers below. Add an additional 3 minutes to the "steaming" time to completely cook the frozen dumplings. They'll turn out perfect.
Provided by Jaden
Number Of Ingredients 10
Steps:
- In a large mixing bowl, add cabbage, tofu, mushrooms, garlic, ginger, basil and soy sauce. Mix well.
- Prepare the cornstarch slurry: whisk together the cornstarch and water in a small bowl.
- To wrap: Place a potstickers wrapper flat in one hand. Place 1 heaping teaspoon of the potstickers filling mixture in the middle of the wrapper. Dip a finger in the slurry mixture and paint along the outside of the wrapper. Fold over to a half-moon shape. Pinch along the outside of the wrapper to close the wrapper completely around the mixture.. Repeat until all potstickers are filled and closed.
- Lay folded potstickers in a single layer. Cover with plastic wrap to keep them from drying out. (See headnote re: freezing)
- When ready to cook, in a non-stick skillet, heat 1 tablespoon of oil over medium high heat. When the oil is hot, add potstickers in a single layer along the bottom of the pan. Cook until browned on one side, about 2 minutes. Flip and brown the other side equally.
- Using the pan cover as a shield from splattering, add 2 tablespoons of water to the pan and cover immediately. Steam potstickers for 3-4 minutes. Uncover skillet, you should see almost all of the water has evaporated. Remove potstickers, then wipe pan dry with towel and repeat for remaining batches.
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
VEGAN POTSTICKERS WITH MUSHROOM AND TOFU
Steps:
- Heat 2 tablespoons oil in frying pan over medium-high heat. Add however many dumplings will fit in a single layer. Fry the dumplings for two minutes, until browned on the bottom.
- Pour about 1/4 cup of water in the pan, cover the pan with a lid, reduce the heat to medium-low, and steam till the water has evaporated, about 3 to 5 minutes.
- Remove the lid, turn the heat to medium-high again and fry for a couple of minutes to crisp the bottoms of the potstickers.
Nutrition Facts : Calories 187 kcal, Carbohydrate 23 g, Cholesterol 0 mg, Fiber 2 g, Protein 9 g, SaturatedFat 1 g, Sodium 352 mg, Sugar 1 g, Fat 7 g, ServingSize 5 servings, UnsaturatedFat 0 g
SHIITAKE TOFU POTSTICKER RECIPE
A vegetarian potsticker recipe that's perfect for an appetizer, or for a satisfying main course with jasmine rice and stir-fried Asian greens.
Provided by Andrea at Buttered Veg
Categories Appetizer
Number Of Ingredients 15
Steps:
- Place mushrooms in a bowl and cover with boiling water. Soak for 1 hour. Drain, and finely chop by hand, or with a food processor.
- Press the tofu: Place tofu in a dish and cover with a plate. Put something heavy on the plate and keep it for 30 minutes. Drain off the water.
- Heat 1 tablespoons of the vegetable oil, and sesame oil in a skillet on medium heat. Add minced ginger, garlic, green onions, red chili flakes, salt, and black pepper. Sauté until the garlic starts to brown.
- Crumble the tofu with your fingers and add it into the skillet with the soy sauce and the prepared shiitake mushrooms. Continue to cook until the filling is dry and the liquid is evaporated, about 5 minutes.
- Transfer to a bowl and allow to cool. Mix in the cilantro.
- Add the cornstarch to the water in a small bowl and mix well. This is glue to help seal the edges of the dumpling wrapper. To make a potsticker, pick up a wrapper and place it in your palm.
- Dip the finger of your other hand into the cornstarch water and wet the edges of the wrapper.
- Place a teaspoonful of filling in the center of the wrapper then fold the edges together, sealing it by squeezing. Careful not to add too much filling so that it oozes out the edges, since this will make it difficult to seal. If you like, add a few folds to the edges of the potsticker.
- Place the finished potstickers on a tray lined with parchment paper. Continue to fill the potstickers and line them up on the tray.
- Heat oil in a skillet on medium heat. Add potstickers and cook until lightly browned.
- Add a couple tablespoons of water and cover. Cook covered until the wrappers turn translucent, indicating that they are fully cooked. Turn the potstickers over and add more water if needed.
- Finish the potstickers by cooking uncovered until golden brown and crispy.
- To enjoy as an appetizer or snack, serve with dipping sauce. For a complete meal, serve with jasmine rice and cooked Asian greens, and pour dipping sauce on top.
- I recommend enjoying this potsticker recipe with my balanced soy chili dipping sauce.
- It's made with sesame oil, ginger, red chili flakes, soy sauce, rice wine vinegar, sugar, and cornstarch.
- For something even simpler, you can try equal parts soy sauce and rice wine vinegar. If you enjoy the heat, you can add red chili paste to it.
Nutrition Facts : Calories 272 kcal, Carbohydrate 35 g, Protein 10 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 4 mg, Sodium 783 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
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
SESAME TOFU POT STICKERS (VEGETARIAN POTSTICKERS)
This is a Great recipe for Vegetarians and Non-Vegetarians a like. These Potstickers has such a full flavor that you won't know that your eating tofu. great for parties, main dishes, or appetizers. This pot sticker recipe is a great one to show off to your friends. ENJOY form Chef Travis W Holland
Provided by Chef Travis W Holla
Categories Soy/Tofu
Time 35m
Yield 36 pot stickers, 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Note: If the Wonton Wrappers are a large size (5x5 inch) then cut into 4 equal squares. For Cornstarch water add 1 cup water to 1/2 tablespoon Cornstarch.
- Heat the sesame oil in a large nonstick skillet over medium-high heat. Add the garlic, cabbage, vinegar, carrots, ginger and a pinch of Salt and Pepper and cook, stirring, until cabbage is soft, about 3 to 4 minutes more. Add the Tamari and the other 2 Tablespoons of Toasted Sesame Oil Mixture together with the Crumbled Tofu, making sure it is completely mixed together. Add The Tofu to the Cabbage Mix in the Pan and cook for another 3-4 min on Med. High. Then toss it altogether in a bowl with cilantro and allow it to cool (Mix Well).
- To make the potstickers lay a wonton wrapper flat and put about 1 teaspoon of the filling in the center. Dip your finger in the Cornstarch water and wet the edges of the wonton wrapper; this will help the potstickers seal when cooking. Bring the outside edges of the wonton wrapper together at a point in the middle over the filling and pinch it together to form a pouch. Continue with the remaining wrappers and filling.
- To cook the potstickers, heat the sunflower oil in a large Non-Stick skillet over high heat. Place all of the potstickers upright in the pan and cook, without disturbing them, until browned on the bottom, about 1 to 2 minutes. Add 1/2 cup water to the pan and immediately cover. Be careful it might splatter. Allow the potstickers to steam for about 3 minutes, and then remove the skillet lid. Continue cooking until the water is completely evaporated.
- By: Chef Travis W. Holland.
Nutrition Facts : Calories 171.6, Fat 13.3, SaturatedFat 1.9, Cholesterol 1.1, Sodium 618.9, Carbohydrate 9.7, Fiber 0.8, Sugar 0.6, Protein 4.2
SHREDDED TOFU AND SHIITAKE STIR-FRY
Shredding tofu on a box grater before stir-frying gives it a fluffy, light texture, and the smaller pieces readily absorb the complex, earthy mushroom flavor of the sauce. Unlike with many tofu dishes, you're not looking to sear the tofu here, just to warm it up in the sauce. The caramelized flavor is supplied by the shiitake mushrooms, which should be cooked until they are well browned and crisp-edged. If you can't find fresh lemongrass, you can leave it out.
Provided by Melissa Clark
Categories quick, weekday, main course
Time 20m
Yield 3 to 4 servings
Number Of Ingredients 15
Steps:
- Using the coarse holes of a box grater, shred the tofu. Spread tofu out on a clean kitchen towel to drain while you prepare the sauce and mushrooms.
- In a small bowl, whisk together soy sauce, Shaoxing, lime juice and sesame oil.
- Heat a large skillet over medium-high heat until it's very hot, then add the peanut oil; it should thin out on contact. Once the oil is hot, add the mushrooms and cook, tossing occasionally, until most of the mushroom liquid has evaporated and mushrooms are browned and slightly crisp, 8 to 12 minutes. Stir in the scallion, lemongrass, ginger, garlic, chile and a pinch of salt. Cook until softened, about 2 minutes.
- Carefully transfer the tofu from the towel into the skillet. Toss in the edamame and the soy sauce mixture. Cook until mixture is heated through. Season with salt as needed. Remove from heat and stir in herbs. Serve with lime wedges.
Nutrition Facts : @context http, Calories 301, UnsaturatedFat 16 grams, Carbohydrate 14 grams, Fat 20 grams, Fiber 6 grams, Protein 21 grams, SaturatedFat 2 grams, Sodium 542 milligrams, Sugar 3 grams, TransFat 0 grams
STIR-FRIED TOFU AND SHIITAKE MUSHROOMS IN SPICY BLACK BEAN SAUCE
Categories Mushroom Stir-Fry Vegetarian Dinner Tofu Leek Vegan Bon Appétit Sugar Conscious Pescatarian Tree Nut Free Kosher
Yield Makes 6 servings
Number Of Ingredients 17
Steps:
- Place mushrooms in large bowl. Pour 3 cups boiling water over; let soak until mushrooms soften, at least 25 minutes and up to 4 hours. Drain. Cut off stems and discard; finely chop caps.
- Dissolve cornstarch in 2 tablespoons vegetable broth in 2-cup measuring cup. Stir in remaining broth, soy sauce, vinegar, sugar, and salt.
- Heat oil in heavy large wok or nonstick skillet over high heat until very hot. Add mushrooms; stir-fry until browned, about 3 minutes. Add leek; stir-fry until beginning to brown, about 1 minute. Add black beans, ginger, garlic, chili-garlic sauce, and peppercorns; stir-fry 30 seconds. Stir cornstarch mixture to blend, then stir into vegetable mixture. Add tofu; toss gently to coat with sauce. Reduce heat to low, cover, and simmer until sauce thickens slightly, about 4 minutes.
- Spoon tofu mixture into serving bowl. Garnish with cilantro and serve.
- *Available at Asian markets and specialty foods stores and in the Asian foods section of some supermarkets.
Tips:
- Mise en Place: Before you start cooking, make sure you have all your ingredients and equipment ready to go. This will help you stay organized and avoid scrambling to find things while you're cooking.
- Use Fresh Ingredients: The fresher your ingredients, the better your potstickers will taste. Look for vegetables that are crisp and brightly colored, and tofu that is firm and white.
- Don't Overfill the Potstickers: When you're filling the potstickers, be careful not to overfill them. This will make them difficult to seal and they may burst during cooking.
- Cook the Potstickers in Batches: If you're making a large batch of potstickers, cook them in batches. This will help prevent them from sticking together and ensure that they cook evenly.
- Serve with Dipping Sauce: Potstickers are traditionally served with a dipping sauce. You can use a store-bought sauce or make your own by combining soy sauce, vinegar, sesame oil, and chili sauce.
Conclusion:
Shiitake tofu potstickers are a delicious and easy-to-make appetizer or main course. They're perfect for a party or a weeknight meal. With a crispy exterior and a savory filling, these potstickers are sure to be a hit with everyone who tries them. So next time you're looking for a new recipe to try, give these shiitake tofu potstickers a try. You won't be disappointed!
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