Shiitake Tofu Pot Stickers Recipes

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.

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.

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.

SAN XIAN POTSTICKER WITH PORK, SHRIMP AND SHIITAKE MUSHROOM

Steps:

• In a large bowl, combine ground pork, shaoxing wine and light soy sauce. Mix well with a pair of chopsticks (or a fork). Add 4 tablespoons water to the mixture, 1 tablespoons at a time, and stir until the water is fully combined. The mixture should feel sticky and a bit runny, but still thick enough to coat a spoon. Add shrimp, shiitake, ginger, salt and black pepper, mix well.
• Right before you're ready to wrap the dumplings, add green onion and sesame oil, mix well.
• Prepare a small bowl of water. Place a piece of parchment paper on a working surface or dust a wooden board with flour.
• To wrap a potsticker, scoop about 2 teaspoons of the pork mixture and place in the center of the dumpling wrapper. Gently press the mixture into a round shape, so it will be easier to wrap. Wet your finger or a pair of chopsticks with water and gently brush water onto the edge of the wrapper (this will help the wrapper stick to itself when pressed together).
• Fold the wrapper into a half moon shape, using fingers to pinch the middle and press the two layers together. Use your left hand to hold the dumpling and your right hand to fold 2 to 3 pleats in the outer layer towards the midpoint, and press it well to seal the filling inside.
• Switch so that you're holding the dumpling in your right hand, and use your left hand to form more pleats in the same manner. Press the pleats again to seal the filling tightly. If you have trouble sealing the dumplings, reduce the amount of filling inside until you can seal it easily.
• Place potsticker on the parchment paper. Continue forming the rest of the potstickers in the same manner. Leave about a finger's width between any two dumplings, so they won't stick together.
• In a small bowl, drizzle vinegar over ginger slices. If the dipping sauce is not salty enough to your liking, you can add soy sauce to adjust the flavor, 1 teaspoon at a time.
• Heat a tablespoon of oil in a nonstick skillet over medium high heat. When oil is hot, place potstickers in the skillet, pleat side up. Swirl 2 tablespoons water into the skillet, cover immediately, and turn the heat to medium.
• Cook covered until the water is evaporated and potstickers are cooked through, about 3 minutes. Remove the cover and flip one potsticker to see whether the bottom side is charred. If not, turn to medium high heat and cook until the bottom side turns golden brown, about 1 minute. Transfer the potstickers to a plate.
• Serve immediately with dipping sauce.
• Store the cooked potstickers in an airtight container in the fridge for 2 days.
• For uncooked potstickers, place them in a large airtight container, one finger's width apart. Do not overlap dumplings. Store in freezer up to 1 month.
• You don't need to thaw the potstickers before cooking. Heat a tablespoon of oil until hot and place dumplings in one at a time. Swirl in 4 tablespoons water and cover. Cook over medium heat until cooked through, about 5 minutes. Remove the cover and flip one potsticker to see whether the bottom side is charred. If not, turn to medium high heat and cook until the bottom side turns golden brown, about 1 minute.

VEGAN POTSTICKERS WITH MUSHROOM AND TOFU

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.

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.

VEGAN POTSTICKERS (PAN-FRIED DUMPLINGS)

Steps:

• To make dough: combine the flour and salt together in a medium bowl. Make a well in the center, and gradually add the boiling water, stirring with a spoon until the mixture forms clumps. Cover and let rest for five minutes. Add 1 tbsp cold water and knead into a ball, then cover and let rest as you prepare the filling.
• To make filling: heat oil in a large work or skillet over medium high heat and stir-fry ginger and onions until translucent. Add in chopped mushrooms and stir-fry for another 3-5 minutes until liquid is evaporated, then add cabbage and carrots and stir-fry for 3-4 minutes, until most of the liquid from the vegetables is released. Add chives, wine, soy sauce, sugar, white pepper, and salt, and cook one more minute, then remove from heat. Taste and add more salt or sesame oil as necessary (you want the filling to be quite salty/well-seasoned, as the flavor mellows in the dumplings). Place filling in the fridge to cool.
• To make the dumplings, divide the dough into two portions, and knead well. Roll each portion into a 1 inch rope, and cut into small tablespoon-sized pieces, flattening each piece with the palm of your hand. Dust the working surface with flour and roll each piece out into a flat disc. Add a generous amount of filling and pleat the edges, pinching tightly to seal.
• Heat a tablespoon of oil in a non-stick pan over medium high heat, then place the dumplings in the pan and allow to fry for 2 minutes. Pour 1/4 cup (or a thin layer) of water into the pan, cover, and reduce heat to medium-low. Allow dumplings to steam until the water has evaporated, then remove the cover, increase heat to medium-high and fry for a few more minutes, until the bottoms of the dumplings are golden brown and crisp. Serve immediately.

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.