Shiitake Tofu Potsticker Recipe

Course: Appetizer

Cuisine: Chinese

Keywords: cilantro, dumpling, tofu

Prep Time: 30 minutes

Cook Time: 10 minutes

Soaking Time: 1 hour

Servings: people

Calories: 272kcal

Author: Andrea at Buttered Veg

A vegetarian potsticker recipe that’s perfect for an appetizer, or for a satisfying main course with jasmine rice and stir-fried Asian greens.

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Ingredients

1 ounce
dried shiitake mushrooms
½ block firm tofu
2
tablespoon
vegetable oil, (portion 1 tbsp for filling, 1 tbsp for frying the potstickers)
1
tablespoon
sesame oil
1
tablespoon
ginger, minced
3 cloves garlic, minced
4 green onions,
finely minced
¼ teaspoon
red chili flakes
¼ teaspoon
Himalayan pink salt
¼ teaspoon
black pepper
2 tablespoons
soy sauce
2 tablespoons cilantro, minced
30
round wonton wrappers
1 tablespoon cornstarch
4 tablespoons water

Instructions

Prepare the mushrooms and tofu

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.

Cook the filling

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.

Make the potstickers

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.

Cook the potstickers

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 serve

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.

Notes

The type of dumpling wrapper you want is round. You can buy this one at Target, or check your local grocery store, or Asian grocery store for something similar.

To freeze potstickers, keep them separate on a tray and place entire tray in the freezer. Once fully frozen, you can transfer the potstickers to a freezer bag.

* I learned this potsticker recipe while working at Rebar Modern Foods, and it was printed in the cookbook by the same name. Special thanks to chefs Audrey Alsterberg and Wanda Urbanowicz. Hope you don't mind me sharing it with the world.

Nutrition

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