Shiitake Mushroom Potstickers with Spring Onion, Ginger and Cilantro

This recipe originally came from the Rebar cookbook. I remember the first time I ate these potstickers almost 10 years ago when friends Andy and Kim made them for us. I bought the Rebar cookbook the next day.

I’ve adjusted this recipe to suit my tastes. The filling is so very easy to make but you do need time to make the potstickers up with the wonton wrappers. Be patient. It’s very worth it!

Shiitake Mushroom Potstickers with Spring Onion, Ginger and Cilantro

• 30 gr Dried Shiitake Mushrooms
• 1 block Extra Firm Tofu
• 1 tbsp Canola Oil
• 1 tbsp Sesame Oil
• 2 tbsp Ginger, minced
• 4 cloves Garlic, minced
• 4 Spring Onions, finely chopped
• .5 of a Red, Orange or Yellow Pepper, minced
• .5-1 tsp Garlic Chili Paste
• .25 tsp Cracked Pepper
• 3-4 tbsp Tamari
• 2 tbsp Cilantro, minced
• Wonton Wrappers
• Cornstarch and Water for wrapper glue
• Peanut Oil

1. Soak mushrooms in a bowl of boiling water for 1 hour. Drain, cool and finely chop. Set aside.
2. Heat oils in skillets and saute ginger, garlic, onions peppers and chili paste until golden. Crumble the tofu into the bowl of mushrooms and add them to the skillet with pepper and tamari. Saute until mixture is dry and heated through. Cool and stir in cilantro.
3. Make a glue with the cornstarch and water. Put a wonton wrapper in the palm of your hand and put a tsp or so in the center. Too much and your potsticker won’t close or will tear. Lightly brush two edges of the wrapper with the glue and fold diagonally to seal. Repeat to finish the rest of the potstickers. (These can now be frozen for up to a month if you wish)

1. Heat peanut oil on medium high heat in wok or skillet until a drop of water bounces and sizzles. Cook the potstickers until golden on one side. Flip over and then add a little splash of water and immediately cover with lid. Be careful of splattering oil! Fry a couple minutes more.
2. Serve on brown rice with steamed or wok-fried bok choy or kai lan and szechuan sauce.

This sauce doesn’t have to be spicy. It’s darn good with this and other meals needing sauce-age. You can half this recipe and it’s enough with the potstickers but I don’t find it too hard to make use of the extra. My kids LOVE this sweet sauce on rice, stir fries, salad rolls, as a dressing on asian salad….

Szechuan Sauce

• 2 tbsp Sesame Oil
• 1.5 tsp Chili Oil
• 3 cloves Garlic, minced
• .5 tsp Chili Paste
• 2 tbsp Rice Vinegar
• .5 cup Tamari
• 1 cup Water
• .25 cup Honey
• 1 tsp Cornstarch or Arrowroot Powder
• Juice of two Limes (optional)
• 2 tbsp Cilantro, minced (optional)

1. In small pot, heat oils over medium low heat. Add garlic and chili paste and saute briefly. Don’t let them burn!
2. Stir in vinegar, tamari and water and bring to a boil. Reduce heat and simmer.
3. Add honey and stir to dissolve.
4. Mix cornstarch with a few tbsp of water in a bowl and then whisk into the simmering sauce. Continue to simmer for another 5 minutes.
5. Remove from heat when the sauce is starting to thicken.
6. Stir in lime juice and cilantro.