Potsticker Dumplings (Tofu + Salmon)

Ingredients

• 1 tub of tofu
• 3-4 mushrooms
• 1/4 lb raw salmon (small pieces, no big chunks)
• 1/2 tbsp oyster sauce (about 2 glugs)
• 1.5 tbsp Soyaki
• 1 tbsp light soy sauce
• Garlic powder (a couple shakes)
• 1/2 tsp ginger powder
• Sprinkle of salt
• Small squirt of sriracha
• Dumpling wrappers
• Oil (for pan)
• 1/2 cup water

Instructions

1. 1Prepare the tofu: Open 1 tub of tofu. Drain well. Using clean hands, mush the tofu in a large bowl until crumbly but not pureed.
2. 2Prep the mix-ins: Finely chop 3-4 mushrooms. Finely chop 1/4 lb raw salmon (small pieces, no big chunks).
3. 3Combine proteins and vegetables: Add mushrooms and salmon to the tofu bowl.
4. 4Season the filling: Add 1/2 tbsp oyster sauce (about 2 glugs), 1.5 tbsp Soyaki, 1 tbsp light soy sauce, Garlic powder (a couple shakes), 1/2 tsp ginger powder, Sprinkle of salt, and a small squirt of sriracha.
5. 5Mix thoroughly: Mix everything together with a spoon or hands until evenly combined. The mixture should be moist and cohesive, not watery.
6. 6Fill the wrappers: Place a dumpling wrapper in your palm. Add about 1 tablespoon of filling to the center. Lightly wet the edge of the wrapper with water. Fold, pleat, and seal firmly. Set aside on parchment or a lightly floured surface.
7. 7Heat the pan: Heat a large non-stick pan over medium-high heat.
8. 8Prep the pan: Lightly spray with oil.
9. 9Place dumplings: Arrange dumplings flat-side down in the pan. Do not place any in the center of the pan. Max 12-13 dumplings per pan (this makes 2 pans total).
10. 10Initial sear: Cook uncovered for 1 minute, until bottoms start to brown.
11. 11Steam: Carefully add 1/2 cup water to the pan. Immediately cover with a lid.
12. 12Steam cook: Cook covered for 8 minutes at heat level ~8.
13. 13Finish: Remove lid. Let any remaining water evaporate so the bottoms re-crisp slightly. Remove once bottoms are golden and wrappers are tender.
14. 14Serve: Serve hot with dipping sauce.