Mushroom Tofu Potstickers
Recipe GLPRbd1b5e9d8883ad
Delicate pan-fried dumplings filled with a savory mixture of shredded cabbage, crumbled tofu, and finely chopped shiitake mushrooms infused with fresh ginger, garlic, and basil. These vegetarian potstickers are browned until crispy on the outside and steamed until tender, creating a satisfying contrast of textures. Perfect as a main course or appetizer with your favorite dipping sauce.
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Ingredients
3 cups cabbage, shredded
8 ounces tofu, crumbled
4 ounces fresh shiitake mushrooms, stems removed and chopped
2 cloves garlic, minced
2 teaspoons fresh ginger, grated
1 tablespoon fresh basil, finely chopped
2 tablespoons soy sauce
50 dumpling wrappers
1 teaspoon cornstarch
1/4 cup water
3 tablespoons cooking oil, or more as needed
Directions
In a large mixing bowl, combine the shredded cabbage, crumbled tofu, chopped shiitake mushrooms, minced garlic, grated ginger, fresh basil, and soy sauce. Stir until all ingredients are evenly distributed and the mixture is well blended.
In a small bowl, whisk together the cornstarch and cool water to create a slurry. Set aside for sealing the wrappers.
Place a single dumpling wrapper flat in the palm of your hand. Add one heaping teaspoon of the filling mixture to the center of the wrapper. Using your finger, dip into the cornstarch slurry and brush it along the edge of the wrapper to create a seal. Fold the wrapper in half to create a half-moon shape, then pinch and crimp the sealed edges firmly to ensure the potsticker is completely closed. Repeat with all remaining wrappers and filling.
Arrange the filled and sealed potstickers in a single layer on a plate or baking sheet. Cover loosely with plastic wrap to prevent them from drying out while you prepare to cook them.
Heat 1 tablespoon of cooking oil in a non-stick skillet over medium-high heat until the oil is hot. Working in batches if necessary, arrange the potstickers in a single layer along the bottom of the skillet. Cook without disturbing them for about 2 minutes, until the bottom is golden brown and crispy.
Carefully flip each potsticker and cook the other side for about 2 minutes until equally browned.
Using the skillet lid as a shield to protect from splattering, carefully add 2 tablespoons of water to the pan and immediately cover with the lid. Reduce heat to medium and steam the potstickers for 3 to 4 minutes until the water has mostly evaporated and the filling is cooked through.
Remove the cooked potstickers from the skillet and transfer to a serving plate. Wipe the skillet dry with a paper towel and repeat steps 5 through 7 with remaining potstickers, adding more oil if needed. Serve hot with your favorite dipping sauce.
