Ginger-Shiitake Pot Stickers with Dipping Sauce (Donna)

[Guest guest]

Thanks for the compliments. They taste every bit as good as they look!

Christiane

 

, Donnalilacflower

<thelilacflower wrote:

>

> 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

>

>

>

>

>

>

>

>

>

>