Shiitake Tofu Potstickers Recipes

SHIITAKE TOFU POTSTICKER RECIPE

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.

SESAME TOFU POT STICKERS (VEGETARIAN POTSTICKERS)

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.

SHIITAKE POT STICKERS

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.