Silken Tofu Beef Potstickers

Silken Tofu Beef Potstickers

Posted 2014-05-26 by HappyManfollow
This is a simple and easy dumpling recipe. It is also my secret recipe of having the beef filling to be more soft and tender. The reason is that some silken tofu has been added.

Those who aren't fans of tofu may only feel the super soft and yummy filling texture without knowing some tofu have already been in their mouths at the time of enjoying.

Preparation Time: 30 minutes
Cooking Time: 5 minutes
Makes: 20-30 servings


  • Filling
  • 250g beef mince
    50-60g silken tofu, mashed
    50g chopped iceberg lettuce, squeezed to remove excess moisture
    1 tbsp premium oyster sauce
    1/2 tsp raw sugar
    1 tsp fish sauce
    1 tsp corn starch
    1/8 tsp white pepper
    1/4 tsp fresh ginger mince
    1/2 tsp sesame oil
    1 egg white
  • Wrapper
  • 1 packet potsticker/gyoza wrappers, circular shape
  • Broth
  • 1/2 - 1 cup homemade broth/stock
  • Dipping sauce
  • 1/4 cup premium soy sauce
    1 tsp rice vinegar
    1 tbsp fried white sesame seeds
    1-2 red chilli chopped, optional

    1-2 tbsp vegetable/extra light olive oil


  • Put all filling ingredients in a mixing bowl, mix thoroughly to combine into a sticky mixture.

  • Spoon 1 to 1 1/2 tsp mixture onto the centre of a wrapper.

  • Wet the edge of a wrapper with a bit of water. Wrap into your desired form.

  • The simplest wrapping method is to fold one edge to another side, then press gently with fingers to stick.

  • Store them in a container and put into freezer if you have prepared a lot.

  • Heat oil evenly in a frypan over medium heat. When it begins to have smoke, reduce to low heat.

  • Pan fry one side for 3-4 minutes until golden brown.

  • flip to another side.

  • Pour into 1/2 to 1 cup of broth (or just water ) to a level about 1/2 of the height of the dumplings.

  • Cover and cook until all water disappear, just for a few minutes.

  • Lift the lid immediately. Leave to fry until the bottom is golden brown and crisp.

  • Use a flat spatula to lift the dumplings slightly and gently, as the bottom may be a bit sticking to the pan.

  • That's why they are called pot stickers. This is one of the traditional ways to cook gyoza/dumplings.

  • Transfer them to the serving plate.

  • Serve immediately with a plate of dipping sauce.

  • Happy making and enjoying!

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    225266 - 2023-07-17 08:48:23


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