Sunday, September 23, 2007

Shitake Tofu Potstickers

1 oz dried shitake mushroooms
1/2 block of tofu, pressed under a cutting board and a couple of textbooks for at least an hour (to let the water out so whatever seasoning you put into it will be absorbed quickly)
1 Tbsp canola oil
1 Tbsp sesame oil
1 Tbsp minced ginger
3 garlic cloves, minced
4 green onions, minced
1/4 tsp red chile flakes
1/4 tsp salt
1/4 tsp cracked pepper
2 Tbsp soy sauce
2 Tbsp minced cilantro
30 round wonton wrapppers
1 tbsp cornstarch
4 Tbsp water

Fry onion, ginger, garlic, and onions in oils. Crumble tofu into mixture and then add soy sauce. At the very end add the cilantro and let mixture cool. Soak dried mushrooms in boiling mushrooms for one hour, then dice and add to tofu mixture. Put filling in middle of wrappers and pinch the edges in an artistic way. Fry the wontons in a thin sheet of oil, when they turn brown add 1/2 cup of water, cover, and steam. Serve with a sauce mixed with 1/2 part soy sauce, 1/ water, a few tbsp of sesame oil and a few tbsp of rice wine vinegar. It's yummmy, and you'll only receive praises from you guests.

Side note: It's totally vegan! please send me your comments on how you feel about craving and eatib meat. I'm definitely not against it, but meat makes me feel bad sometimes.

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