Shiitake Pot Stickers Recipes

POTSTICKERS

Steps:

• In a large bowl, combine pork, cabbage, mushrooms, garlic, green onions, hoisin, ginger, sesame oil, Sriracha and white pepper. To assemble the dumplings, place wrappers on a work surface. Spoon 1 tablespoon of the pork mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal. Heat vegetable oil in a large skillet over medium heat. Add potstickers in a single layer and cook until golden and crisp, about 2-3 minutes per side. Serve immediately with soy sauce, if desired.

SHIITAKE TOFU POT STICKERS

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.

CHICKEN POT STICKERS

Steps:

• For chicken-shiitake filling, combine ingredients in a bowl and season with salt.
• Working with one wrapper at a time, place 2 tsp filling just off-centre, brush edges with water, then fold wrapper over to form a half-moon, pinch in the centre to join, then pinch and pleat along the edge to seal. Place on a tray lined with baking paper, cover with a tea towel, and repeat with remaining wrappers and filling.
• Combine cornflour with stock in a bowl and set aside. Add a third of the oil to a frying pan over high heat, add a third of the dumplings, seam-up, and fry for 30 seconds. Whisk stock mixture, add a third to pan and cook, half-covered with a lid, until dumplings are tender (2-3 minutes). Remove lid, then cook until stock evaporates and dumplings fry in the oil again and a golden base forms (2-3 minutes). Transfer to a plate, keep warm, and repeat with remaining dumplings and stock mixture.
• Serve with vinegar, soy sauce and chilli sauce.

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.

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.

GINGERED BRUSSELS SPROUT AND SHIITAKE POT STICKERS FROM THE FIRST MESS COOKBOOK

Steps:

• Make the dipping sauce: Whisk the tamari, maple syrup, ginger, green onion, and sesame seeds together in a small bowl. Set aside.
• Make the potstickers: Heat the olive oil in a large sauté pan over medium heat. Add the shallots. Stir and cook until fragrant and translucent, about 3 minutes. Add the shiitake mushrooms. Stir and sauté the mushrooms until they start to soften, about 2 minutes. Add the Brussels sprouts, garlic, and ginger, and stir. Season everything with salt and pepper. Keep stirring the filling until the Brussels sprouts are bright green and slightly wilted, about 1 minute. Remove from the heat, and allow the filling to cool slightly.
• Set out a small bowl of water. To assemble the pot stickers, divide the vegetable filling among the wonton wrappers, placing about 1 tablespoon (15 mL) of the filling in the center of each wonton wrapper. Take one filled wonton wrapper and dip your finger in the bowl of water. Moisten two sides of the wrapper, fold all sides together, and pinch along the edge to form a seal. Repeat with the remaining filled wrappers.
• Wipe the sauté pan and heat a thin slick of olive oil over medium heat. Fry the pot stickers in batches until they're golden brown on all sides, about 1 full minute per side. Add more oil to the pan as needed to finish cooking all the pot stickers.
• Serve the pot stickers hot with the dipping sauce on the side.

GINGERED BRUSSELS SPROUT AND SHIITAKE POT STICKERS

Steps:

• Make the dipping sauce: Whisk the tamari, maple syrup, ginger, green onion, and sesame seeds together in a small bowl. Set aside.
• Make the potstickers: Heat the olive oil in a large sauté pan over medium heat. Add the shallots. Stir and cook until fragrant and translucent, about 3 minutes. Add the shiitake mushrooms. Stir and sauté the mushrooms until they start to soften, about 2 minutes. Add the Brussels sprouts, garlic, and ginger, and stir. Season everything with salt and pepper. Keep stirring the filling until the Brussels sprouts are bright green and slightly wilted, about 1 minute. Remove from the heat, and allow the filling to cool slightly.
• Set out a small bowl of water. To assemble the pot stickers, divide the vegetable filling among the wonton wrappers, placing about 1 tablespoon (15 mL) of the filling in the center of each wonton wrapper. Take one filled wonton wrapper and dip your finger in the bowl of water. Moisten two sides of the wrapper, fold all sides together, and pinch along the edge to form a seal. Repeat with the remaining filled wrappers.
• Wipe the sauté pan and heat a thin slick of olive oil over medium heat. Fry the pot stickers in batches until they're golden brown on all sides, about 1 full minute per side. Add more oil to the pan as needed to finish cooking all the pot stickers.
• Serve the pot stickers hot with the dipping sauce on the side.