Ginger-shiitake Pot Stickers & Red Crystal Sauce

Serving 28 people

45 min


  • canola oil 2 Tbs. canola oil
  • carrot 2 Tbs. finely shredded carrot
  • cilantro leaves ½ cup cilantro leaves
  • cornstarch 1 tsp. cornstarch, plus some extra
  • crushed red pepper 1 Tbs. crushed red pepper
  • dried shiitake mushrooms 0.5 oz. dried shiitake mushrooms
  • egg 1 large egg, lightly beaten
  • garlic 2 cloves garlic
  • ginger root 1 inch ginger root, peeled and sliced (2 Tbs.)
  • low sodium soy sauce 2 tsp. low-sodium soy sauce
  • orange zest 1 Tbs. orange zest
  • pine nuts 6 Tbs. pine nuts
  • red wine vinegar ½ cup red wine vinegar
  • salt ½ tsp. salt
  • sugar ½ cup sugar
  • tofu 1 tsp. sugar
  • wonton wrappers 1 10-oz. pkg. reduced-fat firm tofu
  • 28 gyoza wrappers
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How to make it

  1. To make Pot Stickers: Wrap tofu in paper towels; place on plate, cover with cutting board with canned goods on top.
  2. 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.
  3. Add soy sauce, sugar, and 1 tsp. cornstarch; process until smooth. Scrape mixture into tofu.
  4. 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.
  5. Place 1 Tbs. shiitake mixture in center of each.
  6. Brush half of edge with egg. Bring edges together to form half-moon; press to seal.
  7. 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.
  8. Remove pot stickers with spatula, and serve hot with bowls of dipping sauce.