Ingredients:
- 2 tbsp olive oil
- 1 block tofu, well pressed, and crumbled
- 1/2 cup shiitake mushrooms, diced small
- 1/2 cup Napa cabbage, diced small
- 1/2 tsp minced fresh ginger
- 2 cloves garlic, minced
- 3 scallions, diced
- 2 tbsp soy sauce
- 1 tsp sesame oil
- dash red pepper flakes (optional)
- 2 tbsp chopped fresh cilantro (optional)
- wonton or gyoza wrappers
Preparation:
Sautee the crumbled tofu, mushrooms and cabbage in olive oil along with ginger and garlic for a few minutes. When the tofu and mushrooms are almost done cooking, add the scallions, soy sauce, sesame oil and red pepper flakes, stirring well to combine.Allow to cook for one or two more minutes, then remove from heat and allow to cool slightly. Stir in the fresh cilantro.
Place about 1 tablespoon of the tofu and mushroom mixture into each wonton wrapper or gyoza wrapper. Moisten the edges of the wrapper with a bit of water, then fold in half and press to seal. Make a couple of pinches or folds to create a fan-like shape. This will help to seal the filling inside the dumpling. It may take a couple of tries to get the technique just right, but once you do, it's really quite easy!
Heat a couple of inches of water in a large pan, and place a vegetable steamer inside. Place the potstickers, a few at a time, on the steamer, cover, and steam your vegetarian potstickers for 2 - 3 minutes on each side. Potstickers are done steaming when they are soft and pliable.
If you prefer, you can also pan-fry these little dumplings, like traditional Chinese potstickers or Japanese gyoza. Click here to see how.
Enjoy your vegetarian potstickers!
