Ginger-Shiitake Pot Stickers with Dipping Sauce

[Guest guest]

(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.

 

Pictures of finished dish can be seen at http://28cooks.blogspot.com

 

Potstickers

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.

 

Enjoy!!

Christiane