Tofu Mushroom Gyoza (Potstickers)

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Hey babes,

I promised I wouldn’t bore you with a long diatribe, but I wanted to give a little backstory. Once upon a time, I was in a language course that was taught by native speakers, more specifically, Chinese immigrants training us in Mandarin. Part of the course involved “Immersion days” where we learned how to cook, play mahjong, and more. I learned the basics of this dish from them. Nowadays, I make it with more vegetables and tofu instead of pork, but I’m so grateful for their lessons.

Also, don’t be alarmed by the color. Because of the onion and cabbage, the mix will be distinctly purple. I promise, it’s still delicious. It may look something like this:

Make sure to let it chill before you start folding dumplings, and keep the dumpling wrappers covered with a wet paper towel both before and after you fold them so they don’t dry out and crack. I freeze them before I prep them for a more consistent cooking time. And keep a bowl of water nearby when rolling to help seal the edges. I’ve linked a guide in the recipe to help you master the art of folding.

Good luck, enjoy, and let me know what you think!

Tofu Mushroom Gyoza (Potstickers)
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Tofu Mushroom Gyoza (Potstickers)

Recipe by MonicaDifficulty: Medium
Servings

25

servings
Prep time

1

hour 
Cooking time

20

minutes

Ingredients

  • 2.5 package dumpling wrappers (roughly 90-100)

  • Filling

  • 240 g pressed firm tofu

  • 1 1/4 c minced button or shiitake mushrooms

  • 2 1/2 c minced red cabbage

  • 1 c minced carrots

  • 1/2 red onion, diced

  • 3 cloves minced garlic

  • 1 inch minced ginger

  • 1 tbsp chili garlic paste

  • 2-4 Tbsp soy sauce

  • dash of salt

  • 1-2 tsp sesame seeds

Directions

  • Sauté onion, garlic, and ginger over medium heat in a large saucepan for 2-4 minutes.
  • Add vegetables and 1/4 c water or vegetable broth, cook for 6-8 minutes, stirring frequently.
  • Crumble tofu and add to vegetable mix with remaining filling ingredients. Mix well and cook for 3-4 more minutes. Remove from heat and transfer to large mixing bowl.
  • Let cool in refrigerator for 30 minutes.
  • Place filling in center of dumpling wrappers 1 tbsp at a time.
  • Fold dumplings (this article provides some great tips on how to fold them well!).
  • Put in freezer for 1 hour.
  • In a skillet over medium heat, cook in 1 Tbsp oil for 2-3 minutes, then steam in 1/2-3/4 c water for 5 minutes with lid on.