Ginger-Shiitake Pot Stickers & Red Crystal Sauce
This is a very dramatic dish—with the hissing steam and crackling oil, you can almost imagine you’re in Canton.
Get full access to Outside Learn, our online education hub featuring in-depth yoga, fitness, & nutrition courses, when you sign up for Outside+.
This is a very dramatic dish—with the hissing steam and crackling oil, you can almost imagine you’re in Canton.
Ingredients
- Pot Stickers
- 1 10-oz. pkg. reduced-fat firm tofu
- 0.5 oz. dried shiitake mushrooms
- 6 Tbs. pine nuts
- 1/2 cup cilantro leaves
- 1 inch ginger root, peeled and sliced (about 2 Tbs.)
- 2 cloves garlic
- 2 tsp. low-sodium soy sauce
- 1 tsp. sugar
- 1 tsp. cornstarch plus some extra
- 1 Tbs. orange zest
- 1/2 tsp. salt
- 28 gyoza wrappers
- 1 large egg, lightly beaten
- 2 Tbs. canola oil
- Red Crystal Sauce
- 1/2 cup red wine vinegar
- 1/2 cup sugar
- 2 Tbs. finely shredded carrot
- 1 Tbs. crushed red pepper
- 1/2 tsp. salt
Preparation
- To make Pot Stickers: Wrap tofu in paper towels; place on plate, cover with cutting board with canned goods on top. Let drain 1 hour.
- Meanwhile, submerge shiitakes in 3/4 cup boiling water; cover, and let soften 30 minutes. When soft, squeeze out water, trim stems and mince caps. Save mushroom soaking water.
- Crumble tofu into large bowl. Put 1/4 cup pine nuts, cilantro, ginger and garlic in food processor or blender, and mince. Add soy sauce, sugar and 1 tsp. cornstarch; process until smooth. Scrape mixture into tofu. Add orange zest, salt, mushrooms and remaining pine nuts. Knead with hands until mixture holds together when squeezed.
- Dust baking sheet with cornstarch. Arrange several gyoza wrappers on work surface. Place 1 Tbs. shiitake mixture in center of each. Brush half of edge with egg. Bring edges together to form half-moon; press to seal. Place pot stickers on baking sheet, and cover loosely with plastic while assembling the rest. Cover tightly with plastic; refrigerate up to 24 hours, or freeze.
- To make Red Crystal Sauce: Bring all ingredients to a boil. Reduce heat, and simmer 1 minute, stirring. Cool.
- To cook Pot Stickers: Heat 1 Tbs. oil over medium-high heat in each of 2 large nonstick skillets (or make in 2 batches, using 1 Tbs. oil per batch). Drop pot stickers into pan (close but not touching), and cook until bottoms are browned, about 3 minutes. Hold lid over most of pan, and carefully pour in half of shiitake soaking water; it will sizzle and steam. Cover, and reduce heat to medium. Cook about 8 minutes, checking pan and shaking occasionally to loosen pot stickers. If they get dry, add a little water. Remove pot stickers with spatula, and serve hot with bowls of dipping sauce.
Nutrition Information
- Serving Size Makes about 28
- Calories 56
- Carbohydrate Content 8 g
- Cholesterol Content 4 mg
- Fat Content 2 g
- Fiber Content 1 g
- Protein Content 2 g
- Saturated Fat Content 0 g
- Sodium Content 150 mg
- Sugar Content 3 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g