Mushroom Tofu Potstickers
These homemade vegetable potstickers are filled with a flavorful mixture of cabbage, tofu, mushrooms, garlic, ginger, and basil, all seasoned with soy sauce. Each dumpling is carefully wrapped and pan-seared to create a crispy golden crust while remaining juicy and tender inside. The simple cornstarch slurry helps seal in the delicious filling, making these potstickers a delightful treat for any occasion.
— Constant Cookbook
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.
Cook Time
15M
Prep Time
PT45M
Yield
48 dumplings
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