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.
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.
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.
My 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 Video
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Mushroom Tofu Potstickers Recipe
Ingredients
- 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
Instructions
- 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.
More Dumpling Recipes
Best Chinese Potsticker Wrappers from Scratch
Mushroom Tofu Potsticker Recipe
Did you try this recipe? Please leave a star rating in the recipe card below and leave a review in the comment section! I always appreciate your feedback and I know other readers do, too!
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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
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!
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.
Do you press your tofu first?
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.
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!
Do you need to cook the cabbage first? Thanks! These look delish!
Nope! You just add the raw cabbage in the potstickers.
These pot stickers are just one of so many appealing recipes that have earned steamykitchen.com a spot on the Work Smarter not Harder (RESOURCES) list at challengedchef.com. Thank you, thank you, thank you. Heck, the photography alone is good for whatever ails one!
These look so good! I think I can get the dumpling wrappers from an Asian store, right? Are they same as wonton wrappers!
Wow! These look really great!
Can you use rice/spring roll wrappers for a gluten free option?
I made the pot stickers yesterday and my family really liked them. Thank you for the recipe
Magli
Love this! I am huge fan of potstickers. I’m sure I will make 100 of these so I could freeze a handful of these to eat whenever I want!
What a recipe! It seems delicious!
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.
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.
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. (Thewoksoflife.com if anyone’s interested!) I’ll also need to go and get me some of that Lingham’s chili sauce. : )
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: *****
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!
These look so scrumptious, Jaden! Love the summery flavors!
Substituted edamame for tofu, delicious!
I love tofu and mushrooms! I have been obsessed with making potstickers lately…am adding these to my list! 🙂
These look absolutely delicious!
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:-)
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….
I’ve never seen this fry/steam method before, I’ll have to try it!
OMG do those look yum or what. I see those coming to a plate near me SOON. Love your recipes;-)
I don’t eat tofu what could you subtiute for tofu?
Yummy!