Shiitake Tofu Potstickers with scallions, Ginger and Cilantro -- (from Western Living, April 2002)

1 oz (30 g) dried shiitake mushrooms or 4 oz fresh shiitake mushrooms
½ block firm tofu, pressed or 1 block tofu frozen and thawed
1 tbsp vegetable oil
1 tbsp sesame oil
1 tbsp minced fresh ginger
3 garlic cloves, minced
4 scallions or fresh chives, finely minced
¼ tsp red chile flakes, optional
¼ tsp salt
¼ tsp cracked pepper
2 tbsp soy sauce
2 tbsp minced cilantro
30 round wonton wrappers
1 tbsp cornstarch
4 tbsp water

Place dried mushrooms in a bowl and cover with boiling water. Put a small plate on top to keep the mushrooms submerged, and soak for 1 hour. Drain, cool and finely chop. Set aside.

Drain pressed tofu and crumble. Heat oils in a skillet and saute the garlic, ginger, chili flakes and scallions until golden. Add mushrooms, crumbled tofu, pepper and soy sauce and saute until the mixture is dry and heated through. Cool and stir in minced cilantro

Whisk cornstarch and water in a small bowl. Take a wonton wrapper and hold it in the palm of your hand. Place a teaspoonful of filling in the centre of the wonton. Lightly brush some cornstarch water along the edge of the wonton with your finger. Press the edges together to form a half moon, making sure the filling remains packaged with-in and all the edges are sealed. Repeat with the remaining filling. To this point, the wontons can be prepared and frozen for up to 1 month.

To cook, heat oil in a heavy skitter until a drop of water bounces and sizzles. Working with up to 8 potstickers at a time, place them in the hot oil and fry them for several minutes until golden. Turn over, carefully add a few tablespoons of water to the pan and immediately cover with a lid. Fry a few more minutes to heat through and crisp. Drain on a paper towel and repeat with remaining potstickers. Serve immediately.

Makes 4-6 servings.

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