Mushroom Tofu Veggie Potstickers
Author: 
Recipe type: Main
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 35
 
Ingredients
  • For Filling:
  • Cabbage – 1 cup, shredded
  • Carrot – 1 cup, grated
  • Garlic – 3 cloves, finely minced
  • Shallots – 2 tbsp, finely chopped
  • Fresh ginger- 2 teaspoons, finely chopped
  • Green onions – 2 , finely chopped
  • Coriander leaves – 1 tbsp, finely chopped
  • Green chillies – 1, finely chopped
  • Sriracha - 1tsp
  • Black pepper – 1 tsp
  • Salt – 2 tsp
  • Soy sauce – 2 tsp
  • Wonton wrappers – 30
  • Cooking oil – 2 tbsp [br[To blend:
  • Tofu – 4 ounces, chopped (I used extra firm)
  • Mushrooms – 2 ounces, stems removed, chopped
  • Dipping Sauce:
  • Hoisin – ½ cup
  • Sriracha – 2 tsp
  • Ginger – 1 tbsp, freshly grated
  • Soy sauce – 2 tbsp
  • Sesame oil – 2 tsp
  • Red chili peppers – 3 dried,crushed
  • Garnish
  • Sesame seeds – ½ tsp
  • Green onion – 1 tbsp, sliced
Instructions
  1. In a blender, add the ingredients under to blend (mushrooms & tofu). And give a 2 pulses blend so that so are slightly blended but should not have smooth texture.
  2. In a mixing bowl, add all ingredients under “for filling” except oil and wrappers. Mix the blended mushrooms & tofu to it. And keep aside.
  3. To wrap:Defrost the wonton/dumpling wrappers overnight in fridge or defrost by keeping them outside for 2-3 hours. I kept them outside for an hour and then just microwaved them for 20 seconds. (Don’t do it more).Separate them and keep them on a baking sheet or tile.
  4. Wet the edge which will help seal the edges.Add a tsp of filling.
  5. Fold in half with no air gaps inside.( like half moon).You can just use them like this or pick some shapes to do like below. The method below: Start pleating from right to left side of the dumpling and pinch it. (picture above)
  6. When ready to cook, take a non-stick skiller, heat 1 tbsp of oil over medium high heat. When the oil is hot, add the potstickers to the pan in a single layer. Do not crowd the pan by placing 1 potstickers on another. Cook until browned on one side. It will take about 3 minutes.
  7. Now flip and add 2 tbsp of water to the pan. Close the lid. And let them steam for 3-4 minutes and when you are hear sizzling sound or when the water has evaporated. Open the lid and when the other side has turned brown, Just remove the pot stickers and continue with the next batches.
  8. Prepare the dipping sauce by whisking together all the sauce ingredients in a pan and heat them in low –medium heat for 5-6 minutes till they thicken. And garnish them with sesame seeds and sliced green onions.
Recipe by Relish The Bite at https://www.relishthebite.com/mushroom-tofu-veggie-potstickers-with-chili-hoisin-ginger-sauce/