RCI-SN.005.0058.001
Shiitake Pot Stickers with Sesame Dipping Sauce
Shiitake Pot Stickers with Sesame Dipping Sauce from the Recidemia collection
Prep5 min
Cook20 min
Total25 min
Servings4
Difficultyadvanced
Ingredients
- 1 oz
- 1 tbsp
- 1 tbsp
- minced leeks⅓ cupwhite and green parts
- minced scallions⅓ cupwhite and green parts
- canned water chestnuts5 unitminced
- 2 tbsp
- 1 tbsp
- pressed tofu3 oz
- round wonton wrappers24 unit
- cornstarch for dusting1 unit
- peanut oil for cooking1 unit
- Sesame Dipping Sauce1 unit
Method
1
Soak the dried shiitake mushrooms in 1 cup of hot water for 20 minutes until softened, then drain and finely mince them, discarding any tough stems.
20 minutes
2
Heat 1 tbsp sesame oil in a large skillet or wok over medium-high heat, then add the minced ginger and cook for 30 seconds until fragrant.
3
Add the minced shiitake mushrooms, leeks, scallions, and water chestnuts to the skillet, stirring constantly for 3-4 minutes until the vegetables soften and any liquid evaporates.
4
Stir in 2 tbsp tamari soy sauce and 1 tbsp Chinese rice wine or dry sherry, mixing well to combine, then remove from heat and let cool slightly.
5
Crumble the pressed tofu into fine pieces and fold it gently into the cooled mushroom mixture until evenly distributed.
6
Place about 1 teaspoon of filling in the center of each wonton wrapper, then wet the edges with a small amount of water and fold into a triangle, pressing the edges firmly to seal.
7
Bring the two opposite corners of the triangle together beneath the filling and press gently to form the traditional pot sticker shape, then dust lightly with cornstarch to prevent sticking.
8
Heat 2-3 tbsp peanut oil in a large skillet or flat-bottomed wok over medium-high heat until shimmering.
9
Working in batches to avoid overcrowding, place the pot stickers flat-side down in the hot oil and cook for 2-3 minutes until the bottoms are golden brown and crispy.
3 minutes
10
Add ⅓ cup water to the skillet (careful of splattering), cover immediately with a lid, and cook for 5-6 minutes until the water is absorbed and the wrappers are tender.
6 minutes
11
Uncover the skillet and continue cooking for 1-2 minutes until any remaining moisture evaporates and the bottoms crisp again.
2 minutes
12
Transfer the pot stickers to a serving plate and serve immediately with Sesame Dipping Sauce on the side.