Shiitake Tofu Potstickers Recipes

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SHIITAKE TOFU POTSTICKER RECIPE



Shiitake Tofu Potsticker Recipe image

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

1 ounce dried shiitake mushrooms
1/2 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)
1/4 teaspoon red chili flakes
1/4 teaspoon Himalayan pink salt
1/4 teaspoon black pepper
2 tablespoons soy sauce
2 tablespoons cilantro (minced)
30 round wonton wrappers
1 tablespoon cornstarch
4 tablespoons water

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

MUSHROOM TOFU POTSTICKERS RECIPE



Mushroom Tofu Potstickers Recipe image

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

3 cups cabbage, shredded on large holes of box grater
8 ounces tofu (any firmness), crumbled
4 ounces fresh shiitake mushrooms, stems removed, chopped
2 cloves garlic, finely minced
2 teaspoons grated fresh ginger
1 tablespoon fresh basil, finely chopped
2 tablespoons soy sauce
1 package of 50 dumpling wrappers
1 teaspoon cornstarch + 1/4 cup cool water
3 tablespoons cooking oil, or more if needed

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 TOFU POT STICKERS



Shiitake Tofu Pot Stickers image

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

1 ounce dried shiitake mushroom
500 g firm tofu, drained
1 tablespoon vegetable oil
1 tablespoon sesame oil
1 tablespoon minced ginger
3 minced fresh garlic cloves
4 scallions, finely minced
1/4 teaspoon red chili pepper flakes
1/4 teaspoon salt
1/4 teaspoon cracked pepper
2 tablespoons soy sauce
2 tablespoons minced cilantro
30 wonton wrappers (Use whatever your local grocer stocks)
1 tablespoon cornstarch
4 tablespoons water
2 tablespoons sesame oil
1 1/2 teaspoons chili oil
3 garlic cloves
1/2 teaspoon red chili pepper flakes
2 tablespoons rice vinegar
1/2 cup soy sauce
1 cup water
1/4 cup honey
1 teaspoon cornstarch or 1 teaspoon arrowroot
2 limes, juice of
2 tablespoons minced cilantro

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

VEGAN POTSTICKERS WITH MUSHROOM AND TOFU



Vegan Potstickers With Mushroom and Tofu image

These vegetarian and vegan potstickers are little crispy dumplings with mushrooms, Napa cabbage, and tofu. Enjoy this easy Asian appetizer.

Provided by Jolinda Hackett

Categories     Appetizer     Dinner

Time 57m

Number Of Ingredients 12

2 tablespoons olive oil
1 block (1 pound) firm tofu (well pressed, and crumbled)
1/2 cup shiitake mushrooms (about 3 ounces), stems removed (diced small)
1/2 cup Napa cabbage (diced small)
1/2 tsp. fresh ginger (minced)
2 cloves garlic (minced)
3 scallions (diced)
2 tablespoons soy sauce (or, use a Japanese-style tamari )
1 teaspoon sesame oil
Optional: Dash red pepper flakes
Optional: 2 tablespoons fresh cilantro (chopped)
gyoza wrappers

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 POTSTICKERS



Shiitake + Tofu Potstickers image

Number Of Ingredients 12

4 ounces Shiitake Mushrooms, steps removed, caps diced small
1 pound Napa Cabbage, quartered down the length and thinly sliced across
1 teaspoon Salt
6.5 ounces Baked Tofu
4 pieces Scallions, sliced thinly across
1 tablespoon Minced Ginger
1 clove Garlic
1.5 tablespoon Rice Vinegar
1 tablespoon Soy Sauce
2 tablespoon Sesame Oil
.5 teaspoon Black Pepper
1 piece Large Egg, beaten

Steps:

  • Heat 2 teaspoons of oil in a large skillet over medium-high heat. Add the diced shiitake mushrooms and sauté for about 5 minutes, until softened and turning golden brown. Add the cabbage and the teaspoon of salt to the pan. Continue to cook, stirring occasionally, until the cabbage is completely wilted, 3-4 minutes. Transfer the mixture to a bowl and set aside until cool enough to handle.
  • Meanwhile, crumble the tofu into a large mixing bowl. Add the scallions, ginger, garlic, soy sauce, rice wine vinegar, sesame oil, and black pepper. Stir to combine.
  • Squeeze handfuls of the cooled mushroom-cabbage mixture in your fist to squeeze out as much moisture as possible and transfer to the tofu mixture. Stir to combine all the ingredients and taste. Add more of any of the seasonings to taste. If using the egg, thoroughly mix it into the filling mixture. (You should have about 3 cups of filling total.)
  • Set a bowl of water and a baking sheet lined with parchment paper near your workspace. Lay several dumpling wrappers on the work surface and place a scant tablespoon of filling in the middle of each. Dip a finger in the water and run it around the edge of the first dumpling wrapper. Fold the wrapper over and pinch it closed. If the wrapper opens again, dab it with a little water and pinch again. Repeat with remaining wrappers until all the filling is used.
  • At this point, the potstickers can be cooked immediately or frozen for later meals. If freezing, arrange them as closely as possible on the baking sheet without touching. Freeze until solid, then transfer to a freezer container and freeze for up to three months. Potstickers can be cooked straight from the freezer while still frozen.
  • To cook the potstickers, heat a large skillet (with the lid nearby) over medium-high heat and coat the bottom with about a tablespoon of oil. Place as many dumplings in the pan as will fit in a single layer without touching. Cook until the bottoms have turned golden-brown, 1-2 minutes.
  • Pour 3 tablespoons of water into the pat and immediately cover with a tight fitting lid. Turn the heat to low and steam the dumplings for 3-5 minutes if fresh or 6-8 minutes if frozen, until all the water is absorbed and the wrappers are translucent. If you'd like even crunchier bottoms, return the heat to medium-high and cook, uncovered, until the bottoms are as crispy as you like them.
  • Transfer potstickers to a serving platter and repeat with remaining dumplings. Serve immediately with soy sauce mixed with rice wine vinegar and red pepper flakes for dipping.
  • Notes: Baked tofu can usually be found in the refrigerated part of the produce section along with the fresh tofu. Try to find one with only light seasoning. If baked tofu can't be found, use 7 to 8 ounces of extra-firm tofu and press it beneath something heavy to expel the as much liquid as possible before cooking. Or make your own baked tofu! The egg helps to bind the filling together, making it easier to handle as you shape the potstickers and giving the potstickers a more compact texture. However, if you are vegan or planning to make these potstickers ahead to eat on the go, you can skip the egg. If shiitake mushrooms can't be found, substitute baby bella mushrooms.

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