Press extra-firm tofu for at least 15 minutes to remove excess moisture. Crumble tofu into small pieces. Finely shred cabbage, grate carrot, finely chop shiitake mushrooms, mince garlic, grate ginger, and thinly slice green onions.

Cook filling

Heat a nonstick skillet over medium-high heat and add 1 tsp neutral oil. Add chopped shiitake and sauté 3–4 minutes until softened and any liquid has evaporated. Add grated carrot and shredded cabbage and cook 2–3 minutes until slightly wilted. Stir in crumbled tofu, minced garlic, grated ginger and cook 2 minutes more.

Season and bind filling

Remove pan from heat and stir in 3 tbsp tamari, 1 tbsp sesame oil, 1 tbsp rice vinegar, 1 tsp toasted sesame seeds, 1 tsp cornstarch, 1 tsp salt and 1 tsp ground black pepper. Add sliced green onions and taste; adjust seasoning. Let filling cool 10–15 minutes so wrappers aren’t steamed by hot filling.

Fill and fold potstickers

Place a dumpling wrapper on a clean surface and keep remaining wrappers covered with a damp towel. Put about 1 rounded teaspoon (about 10–12 g) of filling in the center of each wrapper. Dip a finger in water and wet the wrapper edge. Fold in half and pleat to seal (or use a half-moon seal). Press edges to remove air pockets. Repeat until all wrappers are filled. You should have about 30 potstickers.

Pan-frying & finishing

Pan-fry potstickers

Heat a large nonstick or cast-iron skillet over medium heat. Add 2 tbsp neutral oil and swirl to coat. Arrange potstickers flat-side down in a single layer without crowding (work in batches if needed). Fry 2–3 minutes until bottoms are golden brown.

Steam to finish

Carefully pour 1/3 cup water into the skillet (it will sizzle), then immediately cover with a tight lid. Reduce heat to medium-low and steam 5–6 minutes until wrappers are tender and filling is cooked through. Remove lid and continue cooking 30–60 seconds to re-crisp bottoms. Transfer to a serving plate and garnish with sliced scallions and toasted sesame seeds.

Chili-ponzu dipping sauce

Whisk together 1 tbsp ponzu, 1 tsp tamari, 1 tsp rice vinegar (or additional ponzu), 1 tsp chili oil, 1 tsp fresh lime juice and 1 tsp maple syrup in a small bowl. Taste and adjust: add more chili oil for heat, more maple for sweetness, or more ponzu for tang. Serve in a small dipping dish alongside potstickers.

Fresh mango salsa

Combine 1 cup diced mango, 1 cup diced red bell pepper, 2 tbsp finely diced red onion, 2 tbsp chopped cilantro and 1 tsp minced jalapeño (if using) in a bowl. Add 1 tbsp fresh lime juice and 1 tsp salt, then gently toss to combine. Taste and adjust salt or lime. Let salsa sit 5–10 minutes to meld flavors. Serve a spoonful atop each potsticker or alongside as a bright, fruity contrast.