Mushroom Tofu Potstickers

Mushroom Tofu Potstickers Recipe

While these may not look like your normal cutely folded potstickers, let me assure you that these are 100% even better. Not only are they easier and faster to fold (No delicate crimping of pleating), they have MAXIMUM crispy crunchy surface!

Double win for sure.

Mushroom Tofu Potstickers Recipe

We ended up folding 100 of these babies. 25 to eat straight away and the rest went into the freezer for a rainy day – which in tropical sunny Florida, means every single afternoon for 30 minutes. Those unfamiliar with Florida summers might think that a daily afternoon shower equals a “refreshing wash”, but in reality, it feels like every rain drop is made of wet flannel, blanketing the atmosphere with a heavy, muggy sigh.

Okay, it’s not that bad. It just feels like it this morning.

Mushroom Tofu Potstickers Recipe

Circling back to the recipe, the Mushroom Tofu Potstickers are also healthy (isn’t anything with tofu considered healthy?), qualify for easy finger-food (you can eat them with 2 fingers) and best of all, dip-able. The red in the photo is Lingham’s Hot Sauce, which is not really that spicy – sort of a combo of sriracha and sweet chili sauce – but even better.

Mushroom Tofu Potstickers Recipe

LinghamMy friend and fellow Asian food blogger, Rasa Malaysia, says ” There are countless hot sauces out there, but I don’t think any are as versatile or as addictive as Lingham’s, which has been produced in Penang, Malaysia, for over a century.” Here’s rest of her description in Saveur Magazine.

No preservatives, no gluten, no artificial coloring, all natural.

Look for Lingham’s in your local Asian market. I’ve found a handful of retailers online to purchase, but of course the prices are a bit higher.

Wanna know what I’m craving for? LINGHAM CHILI CRAB!

Mushroom Tofu Potstickers Recipe


Mushroom Tofu Potstickers Recipe Video



Mushroom Tofu Potstickers Recipe

Servings: 48 dumplings Prep Time: 45 minutes Cook Time: 15 minutes

Potstickers are so easy to freeze! Once you have folded the potstickers, lay them in a single layer on a pan or plate (something that will fit in your freezer). Cover with plastic wrap and then you can lay another layer on top. Just make sure that each layer has plastic wrap in between so that the dumplings don't stick to each other. When potstickers are completely frozen, you can gather them all up and store them in a freezer bag.

When ready to cook frozen potstickers, do not defrost (you'll end up with soggy mess). Follow the instructions to cook the potstickers below. Add an additional 3 minutes to the "steaming" time to completely cook the frozen dumplings. They'll turn out perfect.


3 cups cabbage, shredded on large holes of box grater
8 ounces tofu (any firmness), crumbled
4 ounces fresh shiitake mushrooms, stems removed, chopped
2 cloves garlic, finely minced
2 teaspoons grated fresh ginger
1 tablespoon fresh basil, finely chopped
2 tablespoons soy sauce
1 package of 50 dumpling wrappers
1 teaspoon cornstarch + 1/4 cup cool water
3 tablespoons cooking oil, or more if needed


In a large mixing bowl, add cabbage, tofu, mushrooms, garlic, ginger, basil and soy sauce. Mix well.

Prepare the cornstarch slurry: whisk together the cornstarch and water in a small bowl.

To wrap: Place a potstickers wrapper flat in one hand. Place 1 heaping teaspoon of the potstickers filling mixture in the middle of the wrapper. Dip a finger in the slurry mixture and paint along the outside of the wrapper. Fold over to a half-moon shape. Pinch along the outside of the wrapper to close the wrapper completely around the mixture.. Repeat until all potstickers are filled and closed.

Lay folded potstickers in a single layer. Cover with plastic wrap to keep them from drying out. (See headnote re: freezing)

When ready to cook, in a non-stick skillet, heat 1 tablespoon of oil over medium high heat. When the oil is hot, add potstickers in a single layer along the bottom of the pan. Cook until browned on one side, about 2 minutes. Flip and brown the other side equally.

Using the pan cover as a shield from splattering, add 2 tablespoons of water to the pan and cover immediately. Steam potstickers for 3-4 minutes. Uncover skillet, you should see almost all of the water has evaporated. Remove potstickers, then wipe pan dry with towel and repeat for remaining batches.

Mushroom Tofu Potstickers Recipe


Mushroom Tofu Potstickers Recipe

More Dumpling Recipes

how to make potsticker dumpling wrappers-5389 Best Chinese Potsticker Wrappers from Scratch

mushroom-tofu-dumplings-recipe-1731 Mushroom Tofu Potsticker Recipe


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Comments 33

  1. Pingback: Mushroom Tofu Potstickers |

  2. Carole

    OMG do those look yum or what. I see those coming to a plate near me SOON. Love your recipes;-)

  3. Kentuckylady717

    I’d like to know too….as I just don’t care for tofu either !
    These look delicious and your son is so cute, he looks just like you…
    Where did you find the hot sauce ? Would love to have some….

  4. Carole

    I am quite sure you could use shredded pork, chicken or beef, or even chopped nuts to provide an alternate protein component. I am a vegetarian so these work great for me:-)

  5. Hillary @ Easy Peasy Kitchen

    Love the idea of freezing these! I’m in a monthly freezer-swap club and always am looking for new ideas to share with my friends. I think everyone will love to try something new. And the fry/steam method is new to me for cooking potstickers; I’ve always just boiled them and then browned a little in a frying pan. Excited to try them!

  6. Carole

    I made these but went a step more and made the wrapper dough also. We live in the boonies, trying to find “exotic” cooking items around here is useless and I didn’t want to wait for a web delivery. My rating: *****

  7. Sarah

    Awesome recipe! i can totally relate to the whole sitting-down-to-a-marathon-dumpling-wrapping-session thing. Whenever my grandma comes over, she always brings four packs of those dumpling wrappers and we go to town! I always had them in the freezer when i was in college. Perfect for a fast dinner. Love your blog by the way! It was sort of an inspiration for my family to start our own food blog and share our family recipes. ( if anyone’s interested!) I’ll also need to go and get me some of that Lingham’s chili sauce. : )

  8. Sharon

    Wow, these potstickers look amazing! I’ve made potstickers once, a long time ago; I think it’s time to make some more for us & the freezer.

  9. Sharon

    Wow, these potstickers look amazing! I made potstickers once a long time ago. Think it’s time to make some more for us & the freezer.

  10. Pingback: Mushroom Tofu Potstickers : Sir Chef

  11. Pamela Rosinia

    These pot stickers are just one of so many appealing recipes that have earned a spot on the Work Smarter not Harder (RESOURCES) list at Thank you, thank you, thank you. Heck, the photography alone is good for whatever ails one!

  12. Pingback: 26 Recipes That Will Make You Love Tofu | Bringing the best news to the People

  13. Martha

    Just made these and they were delicious! I had a separate pot with a steamer basket ready so I could just keep frying. Worked great for me!

    1. Post

      I don’t press my tofu first, but you can certainly do so! Actually, that is a great idea to get rid of extra moisture.

  14. Steven Stewart

    Can you use your potsticker wrapper recipe in the other post for making these (the ones where you use hot water, cold water and flour)?

    Have you ever tried using whole pastry flour instead of plain white flour? Thanks in advance, we eat potstickers a lot but these seem healthier than the other ones we normally eat.

    Peace, Steve

    1. Post

      Hi Steven, yes, you can use either recipe. I’ve never used whole pastry flour for these – you’ll have to let me know how they work out!

      1. steven stewart

        So we tried this. We used 1 cup of whole wheat pastry flour and 1 and 1/2 cups of all purpose flour (we have found that whole wheat pastry flour can be a sub for all purpose). Not sure if it didn’t roll them out thin enough or if it was because our pan lid wasn’t tight or because of the whole wheat pastry flour but they seemed a bit denser than the store bought ones, but still very good. If someone wants a more whole grain recipe it seems to work. Next time I will I try using spelt and whole wheat flour, but roll them out thinner. Total prep time for a non cook was about four hours including making the wrappers and rolling them all out for 40 and cooking.

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