Best Shiitake Tofu Potstickers Recipes

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.

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.

SHIITAKE + TOFU POTSTICKERS

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.

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.

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.

SHREDDED TOFU AND SHIITAKE STIR-FRY

Steps:

• Using the coarse holes of a box grater, shred the tofu. Spread tofu out on a clean kitchen towel to drain while you prepare the sauce and mushrooms.
• In a small bowl, whisk together soy sauce, Shaoxing, lime juice and sesame oil.
• Heat a large skillet over medium-high heat until it's very hot, then add the peanut oil; it should thin out on contact. Once the oil is hot, add the mushrooms and cook, tossing occasionally, until most of the mushroom liquid has evaporated and mushrooms are browned and slightly crisp, 8 to 12 minutes. Stir in the scallion, lemongrass, ginger, garlic, chile and a pinch of salt. Cook until softened, about 2 minutes.
• Carefully transfer the tofu from the towel into the skillet. Toss in the edamame and the soy sauce mixture. Cook until mixture is heated through. Season with salt as needed. Remove from heat and stir in herbs. Serve with lime wedges.