Vegetable Potstickers with Shiitake and Tofu
Pan fried and steamed dumplings filled with cabbage, shiitake mushrooms, tofu, ginger, and garlic.
Equipment
- Large nonstick skillet with lid
- Mixing bowl
- Small bowl of water
- Clean kitchen towel
- Plate
Ingredients
Main Ingredients
- 2 cup green cabbage very finely chopped
- ½ tsp kosher salt for salting the cabbage
- 8 dried shiitake mushrooms about 1 1/2 oz, soaked until soft
- ¾ cup firm tofu finely diced into 1/8 inch cubes
- ½ tsp garlic finely grated
- 1 tsp ginger finely grated
- 2 tbsp green onion finely sliced then minced
- 2 tbsp russet potato finely grated, juices included, for binding
- 1 ½ tsp toasted sesame oil
- 1 tsp low sodium soy sauce
- ¼ tsp sugar
- ¼ tsp kosher salt for the filling
- 2 pinch white pepper or black pepper
- 32 round dumpling wrappers about 30 to 35, as needed
- 2 tbsp canola oil for pan frying
- ½ cup water for steaming, 1/4 cup per batch
Instructions
Cooking
- Rehydrate the shiitake. Soak the dried mushrooms in hot water for 30 minutes, then squeeze dry, discard the stems, and mince.
- Draw out the cabbage water. Mix the cabbage with 1/2 tsp salt, wait 10 minutes, then twist it in a clean towel to squeeze out the liquid.
- Stir the filling. Mix the cabbage, mushrooms, tofu, garlic, ginger, green onion, potato, sesame oil, soy sauce, sugar, 1/4 tsp salt, and pepper until it clumps together.
- Fold the dumplings. Spoon a heaping teaspoon of filling onto each wrapper, moisten the edge, fold in half, and pinch to seal. Keep finished dumplings covered.
- Crisp the bottoms. Heat 1 tbsp oil in a nonstick skillet over medium high heat and fry 16 dumplings flat side down for 2 minutes until golden.
- Steam through. Add 1/4 cup water, cover, lower the heat to medium, and steam 4 minutes. Uncover and cook 1 minute more until the water is gone and the bottoms are crisp.
- Repeat and serve. Cook the second batch the same way and serve hot with a dipping sauce.
Notes
Substitutions: Use black pepper for white pepper and fresh shiitake for dried, about 4 oz chopped and sauteed for 3 minutes.
Tips: Keep unfilled wrappers covered with a damp towel so they do not dry out.
Storage: Refrigerate cooked potstickers up to 3 days. Freeze uncooked potstickers on a tray, then bag them for up to 3 months and cook from frozen with 2 extra minutes of steaming.