Cooking Index - Cooking Recipes & IdeasShiitake Pot Stickers With Sesame Dipping Sauce Recipe - Cooking Index

Shiitake Pot Stickers With Sesame Dipping Sauce

Courses: Vegetarian

Recipe Ingredients

1 oz 28gDried shiitake mushrooms
1 tablespoon 15mlSesame oil
1 tablespoon 15mlMinced fresh ginger
1/3 cup 30g / 1.1ozMinced leeks - white and green
1/3 cup 30g / 1.1ozMinced scallions - white and green
5   Canned water chestnuts - minced
2 tablespoons 30mlTamari soy sauce
1 tablespoon 15mlChinese rice wine
  = (or dry sherry)
3 oz 85gPressed tofu
24   Round wonton wrappers
  Cornstarch - for dusting
  Peanut oil - for cooking
  Sesame Dipping Sauce - (see recipe)

Recipe Instructions

Place dried mushrooms in medium-sized bowl and cover with 2 cups boiling water. Let sit for 20 to 30 minutes, or until softened. Drain and discard liquid. Mince mushrooms.

Heat sesame oil in large skillet over medium heat. Cook ginger for about 30 seconds, add mushrooms and cook for 2 to 3 minutes, stirring constantly. Add leeks, scallions, water chestnuts, tamari soy sauce and rice wine. Cook for 30 seconds, stirring constantly.

Mince tofu in food processor. Add to mushroom mixture. Cool for 10 minutes.

Line cookie sheet with parchment paper and dust with cornstarch. To assemble, place wrapper on work surface; keep unused wrappers under plastic wrap. Put 2 to 3 tablespoons filling in middle. Moisten edges of wrapper with water. Fold wrapper in half over filling, pinching shut at center. Starting on right side of sealed edge and working towards midpoint, pinch small pleats in wrapper edges. Repeat from left side. Put pot sticker on cookie sheet. Repeat with remaining ingredients. Dust each pot sticker with cornstarch.

Heat 1 tablespoon peanut oil in large skillet over medium-high heat for 3 to 4 minutes. Arrange 8 pot stickers, pleat-side up, in skillet. Cook 1 to 2 minutes on each side, or dark golden brown and crispy. Adjust heat. Wipe pan out with paper toweling and repeat.

Serve immediately or place on cookie sheet lined with parchment paper, and cover loosely with foil. Keep pot stickers warm in 200 degree oven. Serve with Sesame Dipping Sauce.

This recipe yields 2 dozen.

Commnts: Use only pressed tofu, a product that is not water-packed, because it is very firm and dry to otherwise, the filling will be too wet. Pressed tofu should be so firm that you can easily dice it or cut into thin strips. Pressed tofu can be found in natural food stores and Asian markets, but if you cannot find it, use tempeh instead. You can make the pot stickers ahead and flash-freeze them for several weeks, or dust with cornstarch, wrap in plastic and refrigerate for several hours. Frozen pot stickers can be cooked after partial thawing.

Source:
Vegetarian Times, August 2002

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.