Shiitake & Tofu Potstickers

by @thevegansara  Recipe:⠀
5 ounce package of shiitake mushrooms, 3 inch wide dumpling wrappers 30-40 count, one block of pressed tofu, 3 green onions & 1/4 cup water chestnuts finally chopped, 1 1/2 tbl tamari, 2 tsp cornstarch, 1 in knob of ginger peeled & grated, 1/2 teaspoon of sesame oil, 2 tsp maple syrup, 1/4 teaspoon white pepper, grape seed oil⠀

How to make:⠀
1. In a large mixing bowl crumble tofu with the back of a fork or use hands, then add all ingredients except mushrooms. Mix well till all ingredients are incorporated⠀
2. Using a food processor, pulse mushrooms 3x till crumbly. ⠀
3. in a large skillet, heat 1 tsp of oil over medium high heat, then add mushrooms and a pinch of salt. Heat mushrooms till reduced about 4-5 min⠀
4. When mushrooms cool, add to tofu mix⠀
5. Time to set up dumpling stations: place lightly damp kitchen towel around stack of dumpling wrappers so they don’t dry out, have a small dish of water 1/2 inch high, dumpling filling, and a lined tray for completed dumplings⠀
6. Take one wrapper and wet edges by dipping in water, then place 2 tsp of filling in the center, and fold⠀
7. Now the choice is yours how to fold your dumplings. I folded my dumplings by using a pinch braid technique which I demonstrate in my highlights. ⠀
8. In non-stick pan or cast-iron heat 2 tablespoons of grape seed oil over medium high heat after about 1 minute add your dumplings.I fit about 12. Cook until lightly browned at the bottom which should take about 2 minutes⠀
9. Using the lid of your pan to protect yourself from oil splatters, add 1/2 cup water, cover with lid and cook dumplings for another 5 to 6 minutes over medium heat.⠀
10. Repeat steps eight and nine for the next batch. Serve with a dipping sauce. I used a mixture of tamari, wine vinegar, sesame oil and sweet chili sauce. I just mixed it to taste. Enjoy!

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