Go Back
Homemade Mushroom Tofu Potstickers photo

Mushroom Tofu Potstickers

Delicious pan-fried potstickers filled with savory mushrooms, tofu, and cabbage.
Print Recipe Save it
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 48 dumplings

Equipment

  • Large Mixing Bowl
  • box grater or food processor
  • Small Bowl
  • nonstick skillet or frying pan
  • pan lid
  • Measuring Spoons
  • Spatula or tongs

Ingredients
  

  • 3 cups cabbage shredded on large holes of box grater
  • 8 ounces tofu any firmness, crumbled
  • 4 ounces fresh shiitake mushrooms stems removed, chopped
  • 2 cloves garlic finely minced
  • 2 teaspoons fresh ginger grated
  • 1 tablespoon fresh basil finely chopped
  • 2 tablespoons soy sauce
  • 1 package dumpling wrappers about 50 wrappers
  • 1 teaspoon cornstarch for slurry; whisk with 1/4 cup cool water
  • 0.25 cup water cool, for cornstarch slurry
  • 3 tablespoons cooking oil plus more if needed for frying

Instructions
 

  • Combine the filling: in a large mixing bowl, add the shredded cabbage, crumbled tofu, chopped shiitake mushrooms, minced garlic, grated ginger, chopped basil, and soy sauce. Mix thoroughly until evenly combined.
  • Make the cornstarch slurry: in a small bowl, whisk 1 teaspoon cornstarch with 1/4 cup cool water until smooth; set aside.
  • Prepare wrappers: work with one dumpling wrapper at a time. Place a heaping teaspoon of filling in the center of the wrapper.
  • Seal dumplings: dip a finger in the cornstarch slurry and paint a thin line around the edge of the wrapper, fold into a half-moon, and pinch firmly along the edge to fully seal. Repeat until all wrappers are filled. Lay finished potstickers in a single layer and cover with plastic to prevent drying.
  • Cook first batch: heat 1 tablespoon oil in a nonstick skillet over medium-high heat. When the oil is hot, arrange potstickers in a single layer, flat side down, and cook until the bottoms are golden brown, about 2 minutes.
  • Flip and brown: turn each potsticker to brown the other side, about 1–2 minutes more.
  • Steam: using the pan lid as a shield, add 2 tablespoons water to the pan and cover immediately to steam. Cook 3–4 minutes, until most of the water has evaporated and the filling is cooked through.
  • Finish and repeat: uncover and remove cooked potstickers. Wipe the pan dry if needed, add more oil, and repeat with remaining dumplings in batches.

Notes

  • Keep assembled potstickers covered to prevent drying.
  • Work on a lightly floured or dry surface to avoid wrappers sticking.
  • Adjust oil amount as needed for additional batches.
  • The cornstarch slurry acts as the glue to seal wrappers.