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Chinese Dumplings
Recipe
1 hr 25 min

Cabbage and Mushroom Potstickers

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Cabbage and Mushroom Potstickers
Author: America's Test Kitchen

Recipe By America's Test Kitchen

Published on January 5, 2026

This hearty potsticker with mushrooms and cabbage is made even better when served with scallion dipping sauce.

Time

1 hr 25 min

Yield

Makes 24 dumplings

Why This Recipe Works

To make a hearty vegetarian version of Chinese potstickers, we decided to use a combination of cabbage and mushrooms for the filling. To start, we salted and drained the cabbage to get rid of excess moisture while we chopped the mushrooms in a food processor and sautéed them to drive off their moisture. We combined all the ingredients, then chilled the mixture to prevent it from leaking out when we filled the gyoza wrappers and cooked the potstickers. However, the filling turned tough when we cooked the dumplings. To solve this, we added egg whites to the filling. As the potstickers cooked, the egg whites puffed up almost like a soufflé, making the otherwise compact filling light and tender. As for the wrapper, we turned to gyoza wrappers; made without egg, they are sturdy and hold up well when pan-fried. To cook the potstickers, we placed them in a cold, lightly oiled skillet before turning on the burner, then added water to the skillet and steamed them until tender. Finally, we removed the lid and continued to cook them until they developed a nice, flavorful crust.

Ingredients

Scallion Dipping Sauce

¼ cup soy sauce
2 tablespoons unseasoned rice vinegar
2 tablespoons mirin
2 tablespoons water
1 teaspoon chili oil (optional)
½ teaspoon toasted sesame oil
1 medium scallion, white and green parts, minced

Potstickers

3 cups minced napa cabbage leaves
Salt and pepper
8 ounces white mushrooms, trimmed and quartered
2 teaspoons plus 2 tablespoons vegetable oil
4 scallions, minced
2 large egg whites, lightly beaten
4 teaspoons soy sauce
1 teaspoon grated fresh ginger
1 garlic clove, minced
24 (3 ½-inch) round gyoza wrappers
1 cup water, plus extra for brushing

Instructions

Cook along with these step-by-step instructions

step 1 imagestep 2 imagestep 3 imagestep 4 image

    SCALLION DIPPING SAUCE

  1. Combine all ingredients in bowl; set aside.

    2. POTSTICKERS

  2. Toss cabbage with ¼ teaspoon salt in colander and let drain for 20 minutes; press gently to squeeze out excess moisture.
  3. Meanwhile, pulse mushrooms in food processor until finely chopped, about 15 pulses. Heat 2 teaspoons oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add mushrooms and ¼ teaspoon salt, and cook until liquid has evaporated and mushrooms clump and are starting to brown, 5 to 7 minutes. Transfer to large bowl and let cool for 15 minutes.
  4. Stir drained cabbage, scallions, egg whites, soy sauce, ginger, garlic, and ⅛ teaspoon pepper into mushrooms. Cover and refrigerate until chilled, at least 30 minutes or up to 24 hours.
  5. Working with 4 wrappers at a time (cover others with moist paper towel), brush edges of wrappers with water and place scant tablespoon of filling in center. Fold wrapper in half and pinch dumpling closed, pressing out any air pockets. Place dumpling on 1 side and gently flatten bottom. Transfer to baking sheet and cover with damp dish towel. (Dumplings can be refrigerated for up to 24 hours or frozen for up to 1 month; if frozen, do not thaw before cooking.)
  6. Brush 1 tablespoon oil over bottom of 12-inch nonstick skillet and arrange half of dumplings in skillet, flat side facing down (they may overlap). Cook over medium heat, without moving them, until golden brown on bottom, 3 to 4 minutes.
  7. Reduce heat to low, add ½ cup water, and cover. Cook until most of water is absorbed and wrappers are slightly translucent, 8 to 10 minutes. Uncover, increase heat to medium, and cook, without stirring dumplings, until bottoms are well browned and crisp, 1 to 2 minutes; transfer to paper towel–lined plate.
  8. Wipe skillet clean with paper towels and repeat with remaining oil, dumplings, and water. Serve with Scallion Dipping Sauce.

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Up Next

Chinese Pork Dumplings
Recipe1 hr 30 min

Chinese Pork Dumplings

Cabbage and Mushroom Potstickers

Recipe By America's Test Kitchen

Published on January 5, 2026

Time

1 hr 25 min

Yield

Makes 24 dumplings

Cabbage and Mushroom Potstickers

Ingredients

Scallion Dipping Sauce

¼ cup soy sauce2 tablespoons unseasoned rice vinegar2 tablespoons mirin2 tablespoons water1 teaspoon chili oil (optional)½ teaspoon toasted sesame oil1 medium scallion, white and green parts, minced

Potstickers

3 cups minced napa cabbage leavesSalt and pepper8 ounces white mushrooms, trimmed and quartered2 teaspoons plus 2 tablespoons vegetable oil4 scallions, minced2 large egg whites, lightly beaten4 teaspoons soy sauce1 teaspoon grated fresh ginger1 garlic clove, minced24 (3 ½-inch) round gyoza wrappers1 cup water, plus extra for brushing

Instructions

    SCALLION DIPPING SAUCE

  1. Combine all ingredients in bowl; set aside.

    2. POTSTICKERS

  2. Toss cabbage with ¼ teaspoon salt in colander and let drain for 20 minutes; press gently to squeeze out excess moisture.
  3. Meanwhile, pulse mushrooms in food processor until finely chopped, about 15 pulses. Heat 2 teaspoons oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add mushrooms and ¼ teaspoon salt, and cook until liquid has evaporated and mushrooms clump and are starting to brown, 5 to 7 minutes. Transfer to large bowl and let cool for 15 minutes.
  4. Stir drained cabbage, scallions, egg whites, soy sauce, ginger, garlic, and ⅛ teaspoon pepper into mushrooms. Cover and refrigerate until chilled, at least 30 minutes or up to 24 hours.
  5. Working with 4 wrappers at a time (cover others with moist paper towel), brush edges of wrappers with water and place scant tablespoon of filling in center. Fold wrapper in half and pinch dumpling closed, pressing out any air pockets. Place dumpling on 1 side and gently flatten bottom. Transfer to baking sheet and cover with damp dish towel. (Dumplings can be refrigerated for up to 24 hours or frozen for up to 1 month; if frozen, do not thaw before cooking.)
  6. Brush 1 tablespoon oil over bottom of 12-inch nonstick skillet and arrange half of dumplings in skillet, flat side facing down (they may overlap). Cook over medium heat, without moving them, until golden brown on bottom, 3 to 4 minutes.
  7. Reduce heat to low, add ½ cup water, and cover. Cook until most of water is absorbed and wrappers are slightly translucent, 8 to 10 minutes. Uncover, increase heat to medium, and cook, without stirring dumplings, until bottoms are well browned and crisp, 1 to 2 minutes; transfer to paper towel–lined plate.
  8. Wipe skillet clean with paper towels and repeat with remaining oil, dumplings, and water. Serve with Scallion Dipping Sauce.
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