Shiitake Tofu Pot Stickers
"This recipe comes from the popular "Rebar" cookbook, a local restaurant which specializes in vegan and organic foods. I find this recipe to be worth every minute, and is very versitle. Use ground pork if you don't like the tofu, don't use the wonton wrappers if you're worried about carbs, just eat the filling, or add to some cooked plain rice and cover with the sauce. The sauce in-itself if outstanding for all sorts of things. Get creative!
I find it easier to do the dip the day before, just leave it in a container in the fridge, it will keep for 2 weeks. The tofu mixture is also easy to do the day before, leaving you only with making the wontons."
photo by Cilantro in Canada
- Ready In:
- 2hrs
- Ingredients:
- 26
- Serves:
-
4-6
ingredients
-
Wonton
- 1 ounce dried shiitake mushroom
- 500 g firm tofu, drained
- 1 tablespoon vegetable oil
- 1 tablespoon sesame oil
- 1 tablespoon minced ginger
- 3 minced fresh garlic cloves
- 4 scallions, finely minced
- 1⁄4 teaspoon red chili pepper flakes
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon cracked pepper
- 2 tablespoons soy sauce
- 2 tablespoons minced cilantro
- 30 wonton wrappers (Use whatever your local grocer stocks)
- 1 tablespoon cornstarch
- 4 tablespoons water
-
Dipping sauce (yields 2 cups)
- 2 tablespoons sesame oil
- 1 1⁄2 teaspoons chili oil
- 3 garlic cloves
- 1⁄2 teaspoon red chili pepper flakes
- 2 tablespoons rice vinegar
- 1⁄2 cup soy sauce
- 1 cup water
- 1⁄4 cup honey
- 1 teaspoon cornstarch or 1 teaspoon arrowroot
- 2 limes, juice of
- 2 tablespoons minced cilantro
directions
-
Wontons:
- Place mushrooms in a bowl and cover with boiling water. Put plate on top to keep mushrooms submerged and soak for 1 hour. Drain, cool and finely chop. Set aside.
- Drain pressed tofu and crumble. (If you are using pork just add to the pan when you should add tofu.)Heat oils in a skillet and saute the garlic, ginger, chile flakes and scallions until golden. Add tofu, pepper and soy sauce and saute until the mixture is dry and heated through (make sure pork is cooked). Cool and stir in cilantro.
- Whisk cornstarch and water in small bowl. Take a wonton wrapper and hold it in palm of your hand. Place a teaspoon of filing in center or wonton. Lightly brush some cornstarch water along the edge of wonton with finger. Press edges together to form a half moon, making sure the filling remains packaged within, and edges are sealed. Wontons at this point can be frozen up to one month.
- To cook, heat oil in heavy skillet until hot. Place wontons in oil and fry for several minutes until golden. Turn over and repeat. Drain on paper towel and serve warm.
-
Dipping Sauce:
- Heat oils in pot over medium-low heat. Add garlic and chiles and saute briefly. Do not let them burn. Stir in vinegar, soy sauce and water and bring to a boil. Reduce heat to simmer. Add honey and stir to dissolve. Mix cornstarch with few tablespoons or water in bowl and whisk into simmering liquid. Continue to simmer for 5 mintues. When sauce has thickened slightly remove from heat and let cool. Stir in lime juice and minced cilantry and set aside.
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Reviews
-
I made a few slight adjustments for my tastes but this was probably the best potstickers I've ever had & the dipping sauce was incredible! What I did different (though I'm sure the original recipe is fantastic!): I used soaked TVP (texturized vegetable protein) instead of tofu (cook 1 cup dry TVP in water for 5 minutes, drain, then use.) I love TVP in veggie potstickers because it gives the same texture as meat and absorbs the other flavors and isn't as mushy as tofu. I also added 1 grated carrot and 1/3 cup diced water chestnuts which gives a nice crunch. For the dipping sauce I left out the lime as I like sweet vs. sour sauces - it was killer! Thanks so much for this recipe. I'm going to buy that cookbook! -
I made these last night and thought that they were very tasty. I particularly liked the seasoning for the pot stickers. I used a medley of mushrooms (porcini, morels, brazilian, portabellas, shiitake and oyster) and substituted finely minced red onion for the scallions as that was all I had on hand. I think next time I will add carrots or water chestnuts for crunch as suggested by another reviewer. I also steamed mine using the leftover water from soaking the mushrooms. I enjoyed the dipping sauce but have some simpler versions of the recipe with a similar taste that I will whip up next time. Thanks for sharing this yummy recipe! -
amazing! -
These were awesome. I did not make the sauce just the dumpling portion. I reserved the soaking liquid from the mushrooms and used that mixed with a little broth to steam them after they were browned. My family loved them. Thanks for the recipe. -
I used minced chicken (breast tenders cooked and minced, about a pound) and did half shiitake and half fresh mushrooms. Also just browned the botoms of the potstickers and then put some chicken broth in to steam them. GREAT., The dipping sauce was the bst, though, and I am still eating it on rice for lunch. Will make this many times to come.
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Alright, quick note about the picture.. it was taken at the last year (2006) of Sport Bike West, a sport bike meeting in Oliver BC with about 300 bikers all getting together to enjoy. This picture was taken the 2nd night when we all ride through town and the residents come out to see us. Very cool!
Now onto the real reason we're here...
I'm a food lovin' gal who's looking for new great recipes that are fast, cheap and tasty. Oh and non-dairy is important as my husband's lactose intolerant.
I have lived on Vancouver Island for my entire life.. have see scenery that many people will never ever experience thanks to growing up on the family boat pretty much year round, because of this I know that actual silence can be the most amazing thing and while so quite, so noisy at the same time...
I love animals and currently I run a vet hospital which is enjoyable and stressing at the same time. (why can't everyone want to take care of their pets???)
I am horribly in love with my DH and we're working on 5 years of marriage, not much for some, but most of our friends figured we'd have killed ourselves by now ( we're pretty good about not keeping things bottled up) We had the most fun wedding you could have imagined.. we even chose the songs WE wanted.... He walked down to the "James Bond" theme song and I walked down to "Imperial March".
I have a 90 gallon fish tank and an adopted Mini Australian Sheperd called "Ozzy". Born March 28/06 he's well into his teens years mentality and has a couple of trust issues but wants to be a good dog. He's SUPER cute and VERY smart.
I try to be healthy, I work out on occassion, but mostly try to eat healthy, which I find easy because junk food makes me feel crapy.
I love music, pretty much everything, my favorite band is the Red Hot Chili Peppers. I love rock and oldies. I spend my childhood playing a huge list of instruments, from drums, to saxaphone and piano.
I love to read but get VERY little time to do it. My favorite author is Clive Clusser, who writes the Dirk Pitt Novels, although I'm not a fan of his new novels, because its not him writing them. I am a "Twilight" addict. I also love "Life of Pi" and "Self" by Yann Martel. I read Mordaci Richler when I was 10 for fun, when most adults couldn't read it. I would like to someday read Moby Dick and War and Peace, just to say I've done it. Someday I might write a book myself. Who knows.
My days are spent at work, my nights and weekends are spent taking care of the house and my DH. People ask when we're going to have kids and I say " why? I married my child and he brings home an income". My DH is a child at heart and while currently not involved in mixed martial arts fighting, which he loves, has taken a break to discover the wide world of paintball and dirtbiking. Either way, it keeps him out of my hair. When we first started dating I quickly found that its just easier to support him and let him do what he wants (almost) and it leaves me to do my thing. Makes life much easier.
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