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1
Shred the napa cabbage on the large holes of a grater into a large mixing bowl.
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2
Add tofu, mushrooms, garlic, ginger, basil and soy sauce into the mixing bowl with the cabbage.
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3
Mix well.
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4
Prepare the cornstarch slurry: whisk together the cornstarch and water in a small bowl.
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5
To wrap: Place a potstickers wrapper flat in one hand.
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6
Place 1 heaping teaspoon of the potstickers filling mixture in the middle of the wrapper.
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7
Dip a finger in the slurry mixture and paint along the outside of the wrapper.
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8
Fold over to a half-moon shape.
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9
Pinch along the outside of the wrapper to close the wrapper completely around the mixture.. Repeat until all potstickers are filled and closed.
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10
Lay folded potstickers in a single layer.
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11
Cover with plastic wrap to keep them from drying out.
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12
In a non-stick skillet, heat 1 tablespoon of oil over medium high heat.
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13
When the oil is hot, add potstickers in a single layer along the bottom of the pan.
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14
Cook until browned on one side, about 2 minutes.
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15
Flip and brown the other side equally.
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16
Using the pan cover as a shield from splattering, add 2 tablespoons of water to the pan and cover immediately.
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17
Steam potstickers for 3-4 minutes.
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18
Uncover skillet, you should see almost all of the water has evaporated.
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19
Remove potstickers, then wipe pan dry with towel and repeat for remaining batches.
