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Mushroom Tofu Potstickers Recipe

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.
Prep Time 45 mins
Cook Time 15 mins
Servings 48 dumplings


  • 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.
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