Mushroom Tofu Potstickers Recipe

Total Time:

1 hour(Cooking)


50 dumplings

Mushroom Tofu Potstickers Recipe


3 cupscabbage, shredded on large holes of box grater
8 oztofu (any firmness), crumbled
4 ozfresh shiitake mushrooms, stems removed, chopped
2 clovesgarlic, finely minced
2 tspfresh ginger, grated
1 tbspfresh basil, finely chopped
2 tbspsoy sauce
50dumpling wrappers
1 tspcornstarch + 1/4 cup cool water
3 tbspcooking oil, or more if needed


  1. In a large mixing bowl, add cabbage, tofu, mushrooms, garlic, ginger, basil and soy sauce. Mix well.
  2. Prepare the cornstarch slurry: whisk together the cornstarch and water in a small bowl.
  3. 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.
  4. Lay folded potstickers in a single layer. Cover with plastic wrap to keep them from drying out.
  5. 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.
  6. 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, almost all of the water has evaporated. Remove potstickers, then wipe pan dry with towel and repeat for remaining batches.

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