Dumplings of all kinds are my weakness. Eating them. Up until now. Making them was something I wasn’t up for at all. But now since my “discovery” of ready-made gyoza/ wonton wrappers, I’m on a roll! Coming right up, my delicious, easy breezy Tofu Potstickers!
While the store-bought wrappers take care of a chunk of the recipe, folding them is an art, which I’m yet to conquer. Clearly. It’s a bit fiddly, but I’m sure over time, with practice, it’ll get better. And once your tray of potstickers, however awkwardly packed, is ready, its an extraordinarily satisfying feeling. It is really quite therapeutic to sit patiently and fold the potstickers!
The filling is as easy as it can ever be. Soft scrambled tofu, crunchy bell peppers, and mushrooms flavored simply, yet substantially with ginger garlic and soy sauce. You can add any other sauce to this mixture too – oyster sauce, sriracha, black bean, hoisin. It just depends on what you like.
The filling options are endless too. Minced chicken, pork, mushrooms, cabbage, carrots, shrimp, any combination would work here.
You can also add the potstickers to stir-fried veggies to make a lovely bowl meal as I did here.
Simply heat up some sesame oil in a pan, add minced ginger and garlic. Cook for a minute and add any veggies you want. Cook for a few minutes and stir in the ready potstickers along with some soy sauce and sambal oelek for some extra punch. Finish with some toasted sesame seeds, cashews, and scallions.
While I can’t offer any good potsticker folding tips, I can certainly direct you here to Steamy Kitchen’s Blog for some fabulously detailed step by step pictures. She even has the recipe for the dough, should you choose to make your own wrappers.
- These potstickers can be made in advance and frozen. When you want to use the frozen ones, please don’t thaw them. They go straight from the freezer to your pan.
- For an Italian twist with these storebought wrappers, do take a look at my PUMPKIN CHEESE RAVIOLI recipe!
I hope you’ll have fun making these Tofu Potstickers at home and enjoy them as much as we did. If you try this recipe, do let me know. Please tag me on Instagram @tashasartisanfoods, using the hashtag #tashasartisanfoods. You can also FOLLOW ME on INSTAGRAM, PINTEREST for more fabulous recipes!
- 200 gms Tofu, crumbled
- 1/4 Red bell pepper, diced finely
- 1/4 Yellow bell pepper, finely diced
- 1/4 Green bell pepper, finely diced
- 6 Mushrooms, finely diced
- 2 cloves Garlic, finely diced
- 1/4" Ginger, finely diced
- 1/2 tsp Red Chilli Flakes
- 2 tsp Light soy sauce
- Salt & Pepper to taste
- 2 tsp Sesame oil
- 25 Wonton/gyoza wrappers
- 2 tbsp Vegetable oil for frying
- 2 tbsp Soy sauce for serving
- Heat the sesame oil in a pan. Add ginger, garlic and red chilli flakes. Cook for 30 seconds.
- Stir in the vegetables and crumbled tofu. Mix in the soy sauce, salt and pepper. Cook for 3-4 minutes. Taste and adjust for seasoning.
- Let this mixture cool a bit.
- To assemble the dumplings, place wrappers on a work surface. Spoon 1 teaspoon of the tofu mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal, making pleats as you do so.
- Heat vegetable oil in a large skillet over medium heat. Add potstickers in a single layer, pleat side up and cook until the bottom is golden about 2 minutes . Add 2 tablespoons of water and quickly cover the pan. Let cook for another 2-3 minutes.
- Serve warm with soy sauce. Enjoy!