So as mentioned on my previous entry, I will post the recipe to the Shiitake potstickers. For this vegetarian potsticker, I replaced the meat component with mushrooms and tofu. I use shiitake that I harvested from my mini mushroom farm and white button mushroom. For tofu, I used a firm one. The softer the texture of the tofu, the watery the gyoza filling will get, because soft tofu contains more water. For the wrappers, I just used store bought ones. A wrapper package is very cheap and very convienent. I also added some cabbages for flavor. This is a very quick and easy, and healthy recipe for an appetizer dish as well as entree.
6 medium White Button Mushroom, sliced
1. In a food processor, finely chopped the Shiitake and white button mushroom. Scoop them out into a mixing bowl.
3. Mix in sesame oil, salt and pepper until everything is well blended.
4. With dry hands, hold potsticker wrapper on one while scooping some mixture onto the wrapper with the other hand.
5. With a finger, dap some water on half of the wrapper edge. Fold the wrapper together, and tuck in the wrapper on one side to form crease. Press them together.
6. Place all potstickers on a plate, and when done, place them into the freezer for 5 minutes, or store them in freezer.
7. Add a little bit of oil to a frying pan, just enough so the potsticker won't stick. When hot, place the potstickers with the flat sides down.
9. When brown, add enough water to cover half the height of the potsticker. Place a clear lid over.
10. When you see that there is only about a tablespoon of water left, add some more oil to the frying pan.
11. Again, fry until the bottom of the gyoza is golden brown. Flip over if you want the top to be crispy too, otherwise, place them on a plate and serve with red or black vinegar.