• 2 tablespoons olive oil
• 1/2 block tofu, well pressed, and cut into small dice
• 1 cup mushrooms, any variety, (best to use a mix) diced small
• 1/2 teaspoon minced fresh ginger
• 2 cloves garlic, minced
• 3 scallions, diced
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 1/8 teaspoon chili paste
• 1 package wonton or gyoza wrappers

Sautee the tofu and mushrooms in olive oil along with ginger and garlic for a few minutes. When the tofu and mushrooms are almost done cooking, add the scallions, soy sauce, sesame oil and chili paste, stirring well to combine.

Allow to cook for one or two more minutes, then remove from heat and allow to cool slightly.  Taste and adjust seasoning as desired.

Place about 1 tablespoon of the tofu and mushroom mixture into each wonton wrapper or gyoza wrapper. Moisten the edges of the wrapper with a bit of water, then fold in half and press to seal. Make a couple of pinches or folds to create a fan-like shape. This will help to seal the filling inside the dumpling.  (I have a dumpling press that makes this even easier, but you can do it without).  It may take a couple of tries to get the technique just right, but once you do, it’s really quite easy!

I like them pan fried and they actually reheat well on a hot place for Shabbat and they freeze beautifully.   But you can also steam them.

Steaming: Heat a couple of inches of water in a large pan, and place a vegetable steamer inside. Place the potstickers, a few at a time, on the steamer, cover, and steam your potstickers for 2 – 3 minutes on each side. Potstickers are done steaming when they are soft and pliable.

Pan frying: Heat about 1 Tbsp of oil in a frying pan. Put gyoza in the pan and fry on high heat until the bottoms become brown. Turn down the heat to low. Add about 1/4 cup of water in the pan. Cover the pan and steam the gyoza on low heat until the water is gone and cooked through.

Serve with dipping sauce made of a 1:2 ratio of soy sauce to rice vinegar.