In a large mixing bowl, combine Cabbage, Tofu, Fresh shiitake mushrooms, Garlic, Fresh ginger, Fresh basil, and Soy sauce. Mix well until everything is evenly distributed. The filling should be colorful and aromatic.
Prepare the cornstarch slurry: in a small bowl, whisk together Cornstarch and water. This will be used to seal the dumplings, so make sure it's well combined and smooth.
To wrap the potstickers, take a Dumpling wrapper and place it flat in your hand. Scoop 1 heaping teaspoon of the filling mixture into the center of the wrapper.
With a finger, dip into the cornstarch slurry and paint it along the edge of the wrapper. This will act as glue to keep the filling secure.
Fold the wrapper over to form a half-moon shape. Pinch the edges firmly to seal the dumpling completely, ensuring no filling escapes.
Repeat the process until all the filling is used up. Lay the filled potstickers in a single layer on a baking sheet and cover with plastic wrap to prevent drying.
When you’re ready to cook, heat 1 tablespoon of Cooking oil in a non-stick skillet over medium-high heat. Once hot, add the potstickers in a single layer. Cook until they are browned on the bottom, about 2 minutes.
Flip the potstickers and brown the other side evenly. This step is important for achieving that golden, crispy exterior.
To steam the potstickers, add 2 tablespoons of water to the pan and cover immediately. The steam will help cook the filling through, about 3 to 4 minutes.
Uncover the skillet after the steaming process. You should see most of the water has evaporated. Remove the potstickers and wipe the pan dry before repeating with the remaining batches.
