I love to make these flavorful mushroom dumplings otherwise called potstickers, they even work well to make ahead and freeze and reheat in the oven.
Mushroom Potstickers or Gyoza
Servings
Ingredients
- 2 tablespoon olive oil
- 1/2 block tofu well pressed, and cut into small dice
- 1 cup mushrooms any variety, (best to use a mix) diced small
- 1/2 teaspoon minced fresh ginger
- 2 cloves garlic minced
- 3 scallions diced
- 2 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/8 teaspoon chili paste
- 1 package wonton or gyoza wrappers
Instructions
- Sautee the tofu and mushrooms 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 chili paste, stirring well to combine.
- Allow to cook for one or two more minutes, then remove from heat and allow to cool slightly. Taste and adjust seasoning as desired.
- 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. (I have a dumpling press that makes this even easier, but you can do it without). It may take a couple of tries to get the technique just right, but once you do, it’s really quite easy!
- I like them pan fried and they actually reheat well on a hot place for Shabbat and they freeze beautifully. But you can also steam them.
- Steaming: 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 potstickers for 2 – 3 minutes on each side. Potstickers are done steaming when they are soft and pliable.
- Pan frying: Heat about 1 Tbsp of oil in a frying pan. Put gyoza in the pan and fry on high heat until the bottoms become brown. Turn down the heat to low. Add about 1/4 cup of water in the pan. Cover the pan and steam the gyoza on low heat until the water is gone and cooked through.
- Serve with dipping sauce made of a 1:2 ratio of soy sauce to rice vinegar.
It’s a red pepper sauce, sort of like Sriracha but a bit thicker and spicier. You can just use a diced Chile pepper if you can’t find it
*Tamar Genger MA, RD | **Executive Editor *
Kosher Network International | JOYofKOSHER.com [email protected]
904.580.7050 ext 250
Thank you!
what is chili paste?
definitely want to try this. I was thinking perhaps for variety, omit the tofu and add some leftover chopped meat to the mushroom mixture
You can leave the tofu out and they would just be mushroom or if you wanted to make them meat you could use small cooked pieces of chicken.
What can I use besides Tofu?
Yes, I usually make a huge batch and freeze half for another time.
Can I cook and freeze the gyoza?
Oooooh these look wonderful. Love pot stickers and haven’t made them in so long. You’ve inspired me.
Awesome. When I make these it usually makes about 30.
How many mushrooms potstickers do you get?
I loved all these recipes I am going to use everyone of them
Thank you SHirley
How many mushrooms potstickers do you get?
This sounds yummy but I’d love to know the calorie count.