– 1/4 lbs oyster mushrooms
– 100 g tofu
– 1tsp coriander
– 1/2 tsp garlic powder
– 1/3 cup tamari
– 1/4 cup rice vinegar
– 2 cloves of garlic
– 1/2 tsp grated ginger
– 1 jalapeno
– wonton/gyoza wrappers
Start by dicing up the tofu into small cubes. Toss these into a bowl and marinate with the coriander, garlic powder, rice vinegar and tamari, for an hour or so.
While that is doing its thing, dice up the mushrooms into similar sized pieces. Get these going in a pan with a touch of oil, the garlic, ginger and jalopeno, all finely diced. If you don’t like things spicy you can forego the pepper completely, or use less. Your call.
Once the mushies are cooked down and starting to brown, throw in the tofu, with whatever marinade is left in the bowl, and heat through. If things seem a bit dry you can add a touch more tamari.
Use this mixture to fill your pot stickers. With your fingers, smear a touch of water around the edge of the wonton wrapper. Put about a tablespoon of filling in the middle and fold one edge onto the other. Squeeze the edges together, trying to let out any trapped air. This is pretty key, as air inside the pockets will cause the pot stickers to tear open in the frying process. Using your fingers, you can pinch a couple of folds in the edges, in order to ensure that they stay closed, and because it looks more professional, of course. This is all up to you though, play around with it.
Place the dumplings in a large pot of simmering water and boil just until they float to the surface. Any with trapped air will float right away, so just give them a minute or two if you see this happening, then take them out. Once boiled, ensure to drain these little babies well. If they sit in their own water they will get pretty slimy.
Finally, heat a pan with a decent amount of vegetable oil. Without overcrowding the pan, fry your pot stickers up. Most often they are only fried on one side, which is what I liI like to do. Serve with extra tamari for dipping or this homemade thai chili sauce.
Recipe by Veronica Summerhill