Monday, February 27, 2006

Ginger-Shiitake Pot Stickers with Dipping Sauce
(recipe courtesy of Vegetarian Times 2/06)


I gotta tell ya - the recipe is labor-intensive, but it is amazingly tasty and definitely well worth the effort. The best part? It makes about 36 or so, and they freeze well, so you can have them on hand.

I made a batch for a good friend of mine, and didn't tell her what was in them until after she had eaten them. Despite the fact that she hates mushrooms with a passion, and doesn't really care for tofu, she said neither item was discernable and that they were absolutely fantastic. I can't recommend this recipe enough.

1 (10 oz) pkg firm tofu
0.5 oz dried shiitake mushrooms (I used porcini)
6 Tbsp pine nuts
1/2 c fresh cilantro leaves
1 inch ginger root, peeled and sliced (2 Tbsp)
2 cloves garlic
2 tsp soy sauce
1 tsp sugar
1 tsp cornstarch
1 Tbsp orange zest
1/2 tsp salt
Potsticker wrappers (or wonton skins)
1 egg, or egg substitute
2 Tbsp canola oil

Red Crystal Dipping Sauce
1/2 c red wine vinegar
1/2 c sugar
2 Tbsp finely diced carrot
1 Tbsp crushed red pepper (use less if you don't like a lot of heat)
1/2 tsp salt

Wrap tofu in paper towels; place on a plate, cover with cutting board with canned goods on top. Let drain about an hour. Meanwhile, submerge mushrooms in 3/4 c boiling water. Let soften about 30 minutes. When soft, squeeze out water, and mince well. Save the soaking water.

Crumble tofu in large bowl. Put 1/4 c pine nuts, cilantro, ginger, and garlic in food processor. Mince well. Add soy sauce, sugar, and 1 tsp cornstarch. Process until smooth. Scrape mixture into tofu. Add orange zes, salt, mushrooms, and remaining pine nuts. Stir well until mixture holds together if pressed.

Dust baking sheet with cornstarch. Arrange several wrappers on workspace. Place about a tablespoon of the tofu mixture in the center. Brush edge of wrapper with egg or egg substitute. Bring edges together to seal. Place on baking sheet. Keep them covered loosely with plastic until rest are assembled. At this point, they can be frozen. Place sheet in freezer. Once potstickers are frozen, pack into ziploc bags.

To make dipping sauce, place all ingredients in saucepan and bring to a boil. Reduce heat, and simmer 1 minute, stirring. Cool.

To cook potstickers - heat 1 tbsp oil over medium high heat in each of 2 large nonstick skillets (or make in 2 batches, using 1 tbsp oil for each) Drop potstickers into pan, and cook until bottoms are browned, about 3 minutes. Hold lid over most of pan, and carefully pour in 1/2 of shiitake water. It will start to sizzle and steam. Cover with lid, and reduce heat to medium. Cook about 8 minutes, shaking pan occasionally to loosen pot stickers. If they get dry, add a little water. Remove with spatula, and serve hot with dipping sauce.


Special Sauce said...

So. Making. These.


Thanks for finally putting up the recipe, after taunting me with it all weekend!

Anonymous said...

The dipping sauce is what makes these potstickers stand out. I couldn't get enough.

-A good friend who hates mushrooms with a passion and doesn't really care for tofu

Anonymous said...

These look like Perogies!!! Mmmmm..

Erin Eats said...

I'm obsessed with homemade potstickers! I've only tried my father-in-law's recipe, but these look fantastic!

Cate said...

These look gorgeous! They would have been perfect for ARF/5-A-Day...

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