Crispy Tofu & Mushroom Potsticker Dumplings

Ahh the dumpling. A real winner in our eyes. If you’ve ever been for dim sum you’ll be aware of just how many different types of dumplings there are out there.

Steamed, fried, boiled.

The options for fillings are endless.

Served up with noodles, in soup, or hero’d with a simple sauce.

We’re drooling just thinking about them.

Today we’re showcasing the potsticker - traditionally a “steam-fried” dumpling made with round wrappers and stuffed with juicy fillings. “Steam-fried” meaning exactly that, they are steamed, and then fried. The name potsticker was born from them dumpling sticking to the pan and getting crispy - it literally means "stuck to the wok." And boy are we grateful for the accidental stick.

How to eat them? Simply dip a chopstick into a potsticker (a surefire way to make sure it doesn’t slip off, dip it into the sauce, and eat them in two to three bites (lets be real, it’s gone in one), and then repeat.

These potstickers are filled with a delicious mushroom, tofu, noodle and mixed veggie mixture - the shiitake mushroom adds meatiness and the perfect vessel to soak up your sauces, with the glass noddles and vegetables adding texture. We’ve paired it with a simple soy and vinegar sauce to really make that dumpling sing. We’ve included a homemade wrapper recipe but if you’re stretched for time, store-bought wrappers also work!

We always recommend making a large batch because they freeze so well. Make a few as an impressive starter for a dinner party, a large batch for ‘canapés’ or add them as a side to your noodle dishes. We often just fry up a few in the Makan Kitchen as a mid-afternoon snack!

Don’t forget to tag #makankitchenstories if you make it! <3

Ingredients (makes 20 dumplings):

Dumpling Wrappers (makes 20)

  • 1 cup all-purpose flour

  • 1/2 cup water

  • Corn flour for dusting

Vegan Dumpling Filling (makes enough for 20-25)

  • 1/3 cup chopped dried shiitake mushrooms

  • 1/3 cup chopped dried glass noodles

  • 1/3 cup finely sliced tofu skin (or substitute for chopped dry tofu, fried till golden)

  • 1/4 cup shredded and chopped carrot

  •  1/4 cup (packed) chopped bok choy (or substitute for spinach)

  • 2 tbsp scallions (spring onion), minced

  • 2 tsp ginger, grated

  • 1 clove garlic, minced

  • 2 tsp soy sauce

  • 2 tsp sesame oil

  • 1 tsp salt

  • Pinch of white pepper

Putting the dumpling together

  • Dumpling wrappers

  • Dumpling filling

  • Corn flour for dusting

  • Small bowl of water to seal dumplings shut

  • 1 tbsp sesame oil per batch of dumplings

  • Water for cooking dumplings


  1. Combine flour and water in a bowl, adding water a little bit at a time, while mixing with your hands, until water is fully incorporated and dough is soft and springy. Transfer dough to a clean surface and knead for 3 to 5 minutes. Cover with damp cloth and let sit for at least 10 minutes or up to 1 hour.

  2. Divide the dough in half. Roll each piece into a long rope, about 2cm in diameter. Slice the ropes into 2.5cm long pieces. Lightly dust the pieces with corn flour, and roll them into balls. Squash each ball with your palm to flatten it into an even disk.

  3. Using rolling pin, working with one piece of dough at a time, roll each dough disk into a larger, flat circle roughly the size of your palm. Be sure to dust dough, work surface and a rolling pin with corn flour, and dust again as needed whilst rolling out the wrappers. Stack wrappers, dusting with corn flour between each one to prevent sticking, then cover with damp cloth until you use them. Use them immediately.

  4. Bring small pot of water to boil, put dried shiitake mushrooms in the water. Immediately remove pot from heat, leave mushrooms to rehydrate until water cools, then drain and squeeze out excess water.

  5. Soak glass noodles in a bowl of hot water for 5 minutes to rehydrate, then drain.

  6. Blanch bok choy in small pot of boiling water, until leaves wilted and vibrant green (about 1 minute). Transfer to ice bath. Squeeze out excess water.

  7. Mix tofu skins, shiitakes, carrots, bok choy and glass noodles in a large bowl. All pieces should be very small and of similar size. Add scallion (spring onion), ginger, garlic, soy sauce, sesame oil, salt and white pepper, then stir to combine. Taste to test there is enough salt in the filling. Add more if needed.

  8. Place a dumpling wrapper on work surface lightly dusted with corn flour. Scoop a dollop of filling in the center of the wrapper.

  9. Dip a finger in water and run that finger around the edge of the wrapper to form a semicircle, so that the wrapper can be sealed shut.

  10. Pleat and pinch together the wrapper around the filling until it is fully sealed, forming a crescent shape. I personally find doing 5 pleats to be the easiest.

  11. Heat a pan that has a lid and add sesame oil to coat the bottom (approx. 1 tbsp per 5 dumplings).

  12. Place the uncooked dumplings in a single layer on the pan, making sure that each dumpling gets a bit of oil on the bottom of it, and making sure that the dumplings are not touching each other (work in batches if necessary).

  13. Add hot water 3/4 of the way up the dumplings and cover for 7-8 minutes, until water is almost completely evaporated. If water evaporates too quickly, add a little more to the pan as needed.

  14. Check the bottoms of the dumplings in the centre of the pan to see if the bottoms are brown and crisp.

  15. Once they've reached the desired crispiness on the bottom, remove and serve with your favourite dipping sauce. We suggest 4 parts soy to 1 part sesame oil.

    Tip : If you do not want to use all dumplings right away, they freeze really well. Once formed, place them on a tray (not touching each other) and put the tray in the freezer until dumplings are completely frozen through. Then transfer to a container that can be sealed and put back in freezer. No need to defrost before cooking, simply put frozen dumplings in pan and cook as directed above, but for 2 minutes longer.

Don’t forget to tag @makansnacks and #makankitchenstories if you make it!

Leave a comment

Please note, comments must be approved before they are published