While these may not look like your normal cutely folded potstickers, let me assure you that these are 100% even better. Not only are they easier and faster to fold (No delicate crimping of pleating), they have MAXIMUM crispy crunchy surface!

Double win for sure.

We ended up folding 100 of these babies. 25 to eat straight away and the rest went into the freezer for a rainy day – which in tropical sunny Florida, means every single afternoon for 30 minutes. Those unfamiliar with Florida summers might think that a daily afternoon shower equals a “refreshing wash”, but in reality, it feels like every rain drop is made of wet flannel, blanketing the atmosphere with a heavy, muggy sigh.

Okay, it’s not that bad. It just feels like it this morning.

Circling back to the recipe, the Mushroom Tofu Potstickers are also healthy (isn’t anything with tofu considered healthy?), qualify for easy finger-food (you can eat them with 2 fingers) and best of all, dip-able. The red in the photo is Lingham’s Hot Sauce, which is not really that spicy – sort of a combo of sriracha and sweet chili sauce – but even better.

My friend and fellow Asian food blogger, Rasa Malaysia, says ” There are countless hot sauces out there, but I don’t think any are as versatile or as addictive as Lingham’s, which has been produced in Penang, Malaysia, for over a century.” Here’s rest of her description in Saveur Magazine.

No preservatives, no gluten, no artificial coloring, all natural.

Look for Lingham’s in your local Asian market. I’ve found a handful of retailers online to purchase, but of course the prices are a bit higher.

Wanna know what I’m craving for? LINGHAM CHILI CRAB!