I have made a few batches of potstickers now, and they are a little time consuming but not too complicated to make, and delicious! I made these potstickers with some pumpkin puree (for the pumpkin challenge!) and it added some great flavor while fitting in with other ingredients perfectly. Try these out as a way to make a comforting dumpling at home, made as a seasonal October treat!
Serves 4 – 6, makes 50 – 60 potstickers
- 10 – 12 oz extra firm tofu (pressed to release its water)
- 2 large shallots (about 1/3 cup)
- 1 large carrot (about 1/2 cup)
- 1 tbsp chili pepper (like jalepeno – more mild – or bird’s eye – hot)
- 1 celery stalk
- 2 tbsp fresh ginger
- 1 tsp five spice
- 3/4 cup peas (I use frozen)
- 1 cup pumpkin puree
- 1/2 tsp white sugar
- 1 1/2 tsp sweet soy sauce
- 12 oz shitake or button mushrooms
- 1 1/2 tsp light soy sauce
- 5 cloves garlic
- 1 tsp salt
- 60 – 70 round wonton wrappers
- sesame and canola oil for cooking
Preheat an oven or toaster oven to 375 degrees F. Dice the tofu into a 1/2″ dice and toss in about 1 tsp of sesame oil. Bake on a sheet while you prepare other ingredients, until lightly browned and slightly crispy.
Dice the shallot, carrot, chili, ginger, and celery into a 1/4″ dice. Saute these vegetables over medium high heat with 1 tsp. sesame oil, sugar, sweet soy sauce, and five spice until the shallots are translucent and carrots are beginning to soften. Add the peas and pumpkin and cook for about two minutes more until peas soften and the pumpkin is mixed well with the other ingredients. Remove from heat into a large mixing bowl.
Clean the mushrooms and cut into 1/4″ dice. Saute the mushrooms with the salt, light soy sauce, and the garlic (peeled and crushed) until the mushrooms have broken their water – about five minutes over medium high heat. When they are lightly cooked, use a slotted spoon to add the mushrooms to the mixing bowl.
Remove the tofu from the oven and dice up into a slightly smaller dice. Add to the mixing bowl and stir to combine all ingredients evenly.
Stuff potstickers with a heaping 1 teaspoon of the filling. To make the potstickers, hold the wonton wrapper in the palm of your hand and put the spoonful of filling in the center of the wrapper. Dip your finger in water and wet the inside (filling side up) edge of half of the wrapper in a half crescent shape. Fold the wrapper in half, pressing the filling in with your fingers and pressing the edges of each wrapper together, wrinkling the edges until they stick. Keep the folded potstickers on a lightly oiled baking sheet while you are waiting to cook them. I like to make about 20 potstickers and then start to cook them, folding more as I wait for the batches to cook. Stuffing might be slow at first – but it will be easier as you go along!
In a large nonstick skillet, pour about 2 tsp of canola oil and heat over medium high heat. Working in batches, fry about 8 – 12 potstickers (whatever will fit comfortably in the pan, don’t overcrowd it) for about 1 – 2 minutes until the dumplings are starting to be lightly browned. Then, pour in 1/3 cup water and cover the skillet – steam the dumplings until all the water has dissipated, then turn out the potstickers onto a plate and cover with foil to keep warm while you cook the rest of the dumplings. It’s okay if your lid can’t completely cover the skillet – set a lid inside the skillet to at least cover the dumplings.
Serve warm with soy sauce as a dipping sauce or a dipping sauce of soy sauce, green onion, and sriracha. Enjoy!