Ginger-Shiitake Pot Stickers with Dipping Sauce Christiane

[Guest guest]

They look mouth-watering. Your blog is really

growing, you need to publish a cookbook.

I love the name you gave the sauce.

Donna

 

--- britton618 <cl.britton wrote:

 

> (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

>

>

>

>

 

 

One thing I can tell you

is you got to be free.

- The Beatles, Come *Together*

 

Black, white, green, red,

can I take my friend to bed?

- The Beatles, All *Together* Now

 

You better get yourself *together*, darling,

and join the human race.

- John Lennon, Instant Karma