Recipe by saylaveev
This recipe comes from the popular "Rebar" cookbook, a local restaurant which specializes in vegan and organic foods. I find this recipe to be worth every minute, and is very versitle. Use ground pork if you don't like the tofu, don't use the wonton wrappers if you're worried about carbs, just eat the filling, or add to some cooked plain rice and cover with the sauce. The sauce in-itself if outstanding for all sorts of things. Get creative! I find it easier to do the dip the day before, just leave it in a container in the fridge, it will keep for 2 weeks. The tofu mixture is also easy to do the day before, leaving you only with making the wontons.
Top Review by Shakahari
I made a few slight adjustments for my tastes but this was probably the best potstickers I've ever had & the dipping sauce was incredible! What I did different (though I'm sure the original recipe is fantastic!): I used soaked TVP (texturized vegetable protein) instead of tofu (cook 1 cup dry TVP in water for 5 minutes, drain, then use.) I love TVP in veggie potstickers because it gives the same texture as meat and absorbs the other flavors and isn't as mushy as tofu. I also added 1 grated carrot and 1/3 cup diced water chestnuts which gives a nice crunch. For the dipping sauce I left out the lime as I like sweet vs. sour sauces - it was killer! Thanks so much for this recipe. I'm going to buy that cookbook!
- 1 ounce dried shiitake mushroom
- 500 g firm tofu, drained
- 1 tablespoon vegetable oil
- 1 tablespoon sesame oil
- 1 tablespoon minced ginger
- 3 minced fresh garlic cloves
- 4 scallions, finely minced
- 1⁄4 teaspoon red chili pepper flakes
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon cracked pepper
- 2 tablespoons soy sauce
- 2 tablespoons minced cilantro
- 30 wonton wrappers (Use whatever your local grocer stocks)
- 1 tablespoon cornstarch
- 4 tablespoons water
Dipping sauce (yields 2 cups)
- 2 tablespoons sesame oil
- 1 1⁄2 teaspoons chili oil
- 3 garlic cloves
- 1⁄2 teaspoon red chili pepper flakes
- 2 tablespoons rice vinegar
- 1⁄2 cup soy sauce
- 1 cup water
- 1⁄4 cup honey
- 1 teaspoon cornstarch or 1 teaspoon arrowroot
- 2 limes, juice of
- 2 tablespoons minced cilantro
Directions See How It's Made
- Place mushrooms in a bowl and cover with boiling water. Put plate on top to keep mushrooms submerged and soak for 1 hour. Drain, cool and finely chop. Set aside.
- Drain pressed tofu and crumble. (If you are using pork just add to the pan when you should add tofu.)Heat oils in a skillet and saute the garlic, ginger, chile flakes and scallions until golden. Add tofu, pepper and soy sauce and saute until the mixture is dry and heated through (make sure pork is cooked). Cool and stir in cilantro.
- Whisk cornstarch and water in small bowl. Take a wonton wrapper and hold it in palm of your hand. Place a teaspoon of filing in center or wonton. Lightly brush some cornstarch water along the edge of wonton with finger. Press edges together to form a half moon, making sure the filling remains packaged within, and edges are sealed. Wontons at this point can be frozen up to one month.
- To cook, heat oil in heavy skillet until hot. Place wontons in oil and fry for several minutes until golden. Turn over and repeat. Drain on paper towel and serve warm.
- Dipping Sauce:.
- Heat oils in pot over medium-low heat. Add garlic and chiles and saute briefly. Do not let them burn. Stir in vinegar, soy sauce and water and bring to a boil. Reduce heat to simmer. Add honey and stir to dissolve. Mix cornstarch with few tablespoons or water in bowl and whisk into simmering liquid. Continue to simmer for 5 mintues. When sauce has thickened slightly remove from heat and let cool. Stir in lime juice and minced cilantry and set aside.