By Grocery List Plus Editorial Staff | Published on June 4, 2026
Serves 48
5 cal · 60 min
Mushroom Tofu Potstickers
Recipe GLPRfcf9d9116650db
Delicate pan-fried dumplings filled with a savory mixture of crumbled tofu, shiitake mushrooms, shredded cabbage, fresh ginger, garlic, and basil. These golden potstickers are seared until crispy and then steamed to tender perfection, creating a wonderful contrast of textures. Perfect as an appetizer or snack.
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Ingredients
3 cups Cabbage, shredded
4 ounces Fresh shiitake mushrooms, stems removed and finely chopped
8 ounces Tofu, crumbled
2 Garlic cloves, finely minced
2 teaspoons Fresh ginger, grated
1 tablespoon Fresh basil, finely chopped
2 tablespoons Soy sauce
50 Dumpling wrappers
1 teaspoon Cornstarch
¼ cup Cool water
3 tablespoons Cooking oil, divided
Directions
In a small bowl, whisk together the cornstarch and cool water until smooth to create a slurry. Set aside.
In a large mixing bowl, combine the shredded cabbage, crumbled tofu, chopped shiitake mushrooms, minced garlic, grated ginger, chopped basil, and soy sauce. Mix gently but thoroughly until all ingredients are evenly distributed throughout the filling.
Lay one dumpling wrapper flat in the palm of your hand. Place 1 heaping teaspoon of the tofu-mushroom filling in the center of the wrapper. Using your finger, dip it in the cornstarch slurry and brush the edges of the wrapper to moisten them slightly.
Fold the wrapper in half to form a half-moon shape, pressing gently to seal. Then pinch the edges firmly along the sealed edge to create a crimped seal, ensuring no filling escapes. Repeat with remaining wrappers and filling until all 50 potstickers are assembled.
Arrange the filled potstickers in a single layer on a parchment-lined baking sheet or plate. Cover loosely with plastic wrap to prevent drying while you prepare to cook them.
Heat 1 tablespoon of oil in a large non-stick skillet over medium-high heat until shimmering. Working in batches, arrange as many potstickers as will fit in a single layer on the skillet bottom without crowding.
Cook undisturbed for about 2 minutes until the bottom side develops a golden-brown crust. Using a spatula, carefully flip each potsticker and cook the second side for another 2 minutes until equally browned.
Carefully pour 2 tablespoons of water around the potstickers, keeping your face back to avoid steam splatters. Immediately cover the skillet with a lid or baking sheet to trap the steam. Reduce heat to medium and steam for 3 to 4 minutes until almost all water has evaporated and the filling is heated through.
Uncover the skillet and transfer the cooked potstickers to a serving platter. Wipe the skillet clean with a dry towel, add another 1 tablespoon of oil, and repeat the cooking process with the remaining batches until all potstickers are cooked.
Comments
This recipe hits on availability and cost: every ingredient shows up at Harris Teeter, Food Lion, or ALDI without a special trip, and mushroom-tofu filling runs roughly $0.40-0.50 per potsticker. The real catch is the 60-minute estimate—that ignores hand-folding 48 dumplings, which realistically needs 45 minutes on its own, pushing total time to 105 minutes minimum on a weeknight. Potstickers reheat decently in a skillet but are admittedly best same-night; they're also a hands-on task that pulls attention away from other cooking. A solid value recipe if you have the evening free or batch-cook on a weekend.
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