Crispy Potstickers with Mushrooms



300g mushrooms, diced (mix of swiss brown & button)

300g Chinese cabbage, finely shredded

1 tablespoon olive oil

250g silken tofu

2 cloves garlic, minced

1 3cm piece ginger, grated

1 tablespoon soy sauce, extra to serve

1 tablespoon sriracha, extra to serve

2 teaspoon sesame oil

2 teaspoon black sesame seeds

3 spring onions, finely sliced

30 round dumpling wrappers

1 tablespoon vegetable oil

Fried shallots to sprinkle on top


In a large heavy based frying pan, heat olive oil. Add the mushrooms and cook for 5 minutes. Add the garlic, ginger and cabbage and continue to sauté for another 5 minutes. At the bottom of the pan you will see a fair bit of liquid, carefully drain it out. Crumble in the tofu and add the soy, Sriracha, sesame oil, sesame seeds and spring onions and stir well to make sure everything is nice and combined.

Next comes the folding, my favourite part but maybe a little daunting to others. The key is to not overfill and to keep the the wrappers from drying out. Take a wrapper, spoon on a teaspoon or so of the filling and using a pastry brush or you finger, lightly wet around the edge of the wrapper. Pleat the edges into a crimp to enclose the filling. Place onto a tray and continue with the rest of the dumplings.

In a large skillet heat the vegetable oil until nice and hot over a medium heat, add 12 or so dumplings (don’t over crowd) and brown until golden and crispy on the bottom side. Add 1/4 cup of water to the pan and cover with a lid. Cook for 3 minutes and remove the lid and continue to cook until the water has evaporated.

Serve with extra soy, sriracha, spring onions, sesame seeds and crispy fried shallots.

Sian Redgrave