Make these vegetarian by omitting the shrimp and doubling the tofu. Freeze some before or after cooking. Makes 40 potstickers.
10 dried shiitake mushrooms
1 bunch cilantro, leaves chopped
1 clove garlic, minced
1/2-inch piece of fresh ginger root, peeled, finely chopped
2 scallions, chopped
1 green chile (jalapeño, serrano, or Thai), seeded and minced
1 cup peeled and grated carrot (approx. 1 carrot)
1/2 red bell pepper, seeded, finely chopped (about 1/2 cup)
1/4 cup firm or extra-firm tofu, patted dry, chopped into 1/8-inch squares
8 large cooked shrimp, chopped
1/4 cup peanut butter
2 Tbsp dark soy sauce
40 round fresh dumpling wrappers
1-2 Tbsp peanut oil
1 cup vegetable or low-sodium or homemade chicken stock
Put the dried mushrooms in a bowl, cover with warm water, and let soak for 30 minutes until softened. Drain, reserving the soaking liquid, and chop mushrooms finely.
Put the mushrooms in a large bowl and add cilantro, garlic, ginger, scallions, chiles, carrots, bell pepper, tofu and shrimp. Stir to combine.
In a small bowl, stir together peanut butter and soy sauce, and add to the vegetable mixture. Stir well to combine.
Put a dumpling wrapper on a dry work surface and put 1 level tablespoon of filling in the center. Brush the edge with water and fold into a half-moon shape, pleating one side 3-5 times as you go (or use a dumpling press). Place on a tray lined with wax paper, flattening the bottom of the dumpling as you do. Cover the tray with a damp cloth. Repeat with remaining wrappers and filling, adding each to the tray. Keep the tray covered with the cloth until you're ready to cook.
two large nonstick frying pans to medium-high heat, and brush each with
1 teaspoon of oil. Add as many dumplings as you can, flattened side
down in a single layer, equally divided between the pans, without
overcrowding. Saute for 2-3 minutes until browned on the bottom (do not
Mix the reserved mushroom liquid with the stock and, very carefully, pour half of it over the dumplings in the two pans, until part covered (use more if needed). Keep your distance -- when you add liquid to the pan, it will splatter. Bring to a boil, reduce to a simmer, cover the pans, and cook 8-10 minutes, until the liquid is absorbed and the dumplings are a bit translucent.