Vegetable Dumplings (Potstickers!)

1. Dried shiitake mushrooms are better than fresh as they have a more intense flavour and won’t make the filing watery. Find them in Asian stores and the Asian aisle of large grocery stores.

To substitute with fresh mushrooms, finely chop then sauté in a little oil until the water leeches out and it’s dark brown. Cool then measure out 1 cup lightly packed. You’ll probably need around 250g / 8oz mushrooms.

2. Tofu – be sure to use firm tofu, labelled as such. Soft tofu and soft silken tofu is too delicate.

3. Potato – the secret ingredient! It binds the filling when cooked so it doesn’t crumble out everywhere while eating. Raw potato is superior to starch powders like cornflour/cornstarch, rice flour etc which make the filling unpleasantly mushy. Only 2 tablespoons makes all the difference!

4. Sesame oil – Use toasted (brown-coloured oil, standard in Australia) rather than untoasted (yellow).

5. Dumpling wrappers – Round white wrappers sold in the Asian fridge section of large grocery stores (I use Double Merino from Woolworths) and Asian grocers. They come in packs of 30 or so, so if you don’t think you’ll use them again soon, just get 1 packet. Else, if you’re a regular dumpling maker, get 2 packs as the filling is enough for up to 35 dumplings.

6. Lid – To trap the steam inside the skillet to cook the dumplings. Use one from any other pot or skillet, as long as it is the same size or larger than the skillet circumference. Alternatively use a baking tray.

7. Storing – Uncooked dumplings will keep in the fridge for a couple of days, either in an airtight container (single layers) or on a tray covered with cling wrap. They can also be frozen for 3 months. Thaw before cooking.

Cooked dumplings can be kept for 3 days. Best to reheat in the microwave or steamed again. But as mentioned right upfront, it is not the same as freshly made!