Ingredients Jump to Instructions ↓

  1. 1 oz 28g Dried shiitake mushrooms

  2. 1 tablespoon 15ml Sesame oil

  3. 1 tablespoon 15ml Minced fresh ginger

  4. 1/3 cup 30g / 1.1oz Minced leeks - white and green

  5. 1/3 cup 30g / 1.1oz Minced scallions - white and green

  6. 5 Canned water chestnuts - minced

  7. 2 tablespoons 30ml Tamari soy sauce

  8. 1 tablespoon 15ml Chinese rice wine

  9. 3 oz 85g Pressed tofu

  10. 24 Round wonton wrappers Cornstarch - for dusting Peanut oil - for cooking Sesame Dipping Sauce - (see recipe)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Place dried mushrooms in medium-sized bowl and cover with 2 cups boiling water. Let sit for 20 to 30 minutes, or until softened. Drain and discard liquid. Mince mushrooms. Heat sesame oil in large skillet over medium heat. Cook ginger for about 30 seconds, add mushrooms and cook for 2 to 3 minutes, stirring constantly. Add leeks, scallions, water chestnuts, tamari soy sauce and rice wine. Cook for 30 seconds, stirring constantly. Mince tofu in food processor. Add to mushroom mixture. Cool for 10 minutes. Line cookie sheet with parchment paper and dust with cornstarch. To assemble, place wrapper on work surface; keep unused wrappers under plastic wrap. Put 2 to 3 tablespoons filling in middle. Moisten edges of wrapper with water. Fold wrapper in half over filling, pinching shut at center. Starting on right side of sealed edge and working towards midpoint, pinch small pleats in wrapper edges. Repeat from left side. Put pot sticker on cookie sheet. Repeat with remaining ingredients. Dust each pot sticker with cornstarch. Heat 1 tablespoon peanut oil in large skillet over medium-high heat for 3 to 4 minutes. Arrange 8 pot stickers, pleat-side up, in skillet. Cook 1 to 2 minutes on each side, or dark golden brown and crispy. Adjust heat. Wipe pan out with paper toweling and repeat. Serve immediately or place on cookie sheet lined with parchment paper, and cover loosely with foil. Keep pot stickers warm in 200 degree oven. Serve with Sesame Dipping Sauce. This recipe yields 2 dozen. Commnts: Use only pressed tofu, a product that is not water-packed, because it is very firm and dry to otherwise, the filling will be too wet. Pressed tofu should be so firm that you can easily dice it or cut into thin strips. Pressed tofu can be found in natural food stores and Asian markets, but if you cannot find it, use tempeh instead. You can make the pot stickers ahead and flash-freeze them for several weeks, or dust with cornstarch, wrap in plastic and refrigerate for several hours. Frozen pot stickers can be cooked after partial thawing.


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