Mushroom Tofu Potstickers Recipes

MUSHROOM TOFU POTSTICKERS RECIPE

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.

VEGAN POTSTICKERS WITH TOFU

Steps:

• Mix all ingredients and set aside - the longer you leave the sauce, the spicier and more garlicky it will get, so plan accordingly.
• Blend the avocado flesh and salt into the flour so the avocado is thoroughly mixed in - there shouldn't be any lumps of avocado left in the mixture. Add enough very hot water, pulsing as you go, to create a supple, non-sticky dough (I used about 150ml).
• Turn out of the machine and knead for about 10 minutes, until the dough feels smooth and supple. You could also make the dough in a stand mixer, in which case you would blend the avocado in with the beater, then switch to the dough hook to knead. Wrap in plastic wrap and set aside.
• Soak the shiitake, jelly ear fungus and dried chillies in enough cold water to cover until fully re-hydrated, about one hour.
• While the mushrooms and chillies are soaking, preheat the oven to 230c. In the same food processor you made the dough in (no need to clean), chop the mushrooms finely. Spread in an even layer over a rimmed baking sheet and roast until browned and dried out, stirring once, about 20 minutes. When they are nearly ready, remove from the oven and drizzle over a little soy sauce to season. Return to the oven for a few minutes to dry out, then add to a large bowl.
• Line a rimmed baking sheet with baking paper and crumble the tofu over it in an even layer. Drizzle over soy sauce (to taste) and roast in the oven with the mushrooms until caramelised and crispy, about 25 minutes. Add to the roasted mushrooms.
• When the shiitake mushrooms are ready, trim off the woody stems and add to the food processor (again, no need to clean) with the soaked chillies, fresh ginger, garlic and sesame oil. Blend to a paste, scraping down as necessary. Mix into the mushroom and tofu.
• Chop the chives finely, reserve a little for garnish, then mix the rest into the filling. Taste the filling for spice, seasoning and balance and adjust as necessary.
• Roll out the pastry as explained in this spelt pastry pie recipe, making sure your pastry sheet is wide enough for your cutter (mine was 10cm). Working one sheet at a time so it doesn't dry out, cut out circles with a biscuit cutter. Lay the pastry circle over your dumpling press and add tablespoons of filling to the centre. Moisten one edge with a little water, make sure no filling is obstructing the edges and squeeze the dumpling press firmly together until the dumpling is completely sealed. If you want a very even edge, while the dumpling press is closed, scrape the excess pastry off (pictured) before opening the press.
• Lay finished dumplings on a baking sheet covered with baking paper and sprinkled with a little cornflour/starch - see below for freezing instructions.
• Heat a heavy-bottomed pan over medium heat until hot. Add a thin film of oil and when hot, add the dumplings. They should be in an even layer with a little space between each dumpling to allow for swelling.
• Cook until lightly browned on one side, then add about 200ml/just less than a cup of water to the pan and quickly cover with a lid. Reduce the heat to low and cook for about 10 minutes, until all or most of the water has been absorbed. If there is still water when you remove the lid, but the dumplings are ready, turn up the heat to boil off the water and recrisp the bottoms.
• Serve immediately with the dipping sauce.