Ingredients
- 1 pound firm tofu, drained
- 1 cup peas
- 4 cup dried shitakes, softened, stems discarded, caps finely chopped
- 1/2 ounce ginger, peeled and grated
- 1 ounce scallion, trimmed and minced
- 1 teaspoon sesame oil
- 1 tablespoon soy sauce plus more for dipping
- 48 tablespoon round dumpling wrappers
Preparation
Baking Directions:
In a large bowl, finely crumble the tofu and mix in the peas, shitakes, ginger, scallion, sesame oil, and 1 tablespoon soy sauce.
Take a wrapper and add a heaping teaspoon of the tofu mixture in the center.
Dab the edge with water and fold dumpling into a half moon shape.
Repeat with the remaining ingredients.
In a nonstick deep pan with lid, add 3 tablespoons oil and 3 tablespoons water.
Add a batch of dumpling, cover with lid, and cook until the water evaporates and the oil crisps the underside of the dumpling (do not flip dumplings).
Once crispy, about 4 minutes, transfer to a paper-lined plate to drain.
With each batch of dumplings, replenish the pan with 3 tablespoons water.
With every other batch of dumplings, replenish the pan with 2 tablespoons oil.
Eat pot stickers dipping them lightly in soy sauce and chili-garlic sauce if you wish.
