Cabbage and Mushroom Potstickers
By America's Test KitchenPublished on October 15, 2019
Time
1¼ hours, plus 15 minutes cooling and 30 minutes chilling
Yield
Makes 24 Dumplings
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, mincedPotstickers
3 cups minced napa cabbage leaves Salt and pepper 8 ounces white mushrooms, trimmed and quartered2 teaspoons plus 2 tablespoons vegetable oil 4 scallions, minced2 large egg whites, lightly beaten4 teaspoons soy sauce 1 teaspoon grated fresh ginger 1 garlic clove, minced24 (3 ½-inch) round gyoza wrappers 1 cup water, plus extra for brushingBefore You Begin
The Scallion Dipping Sauce can be refrigerated overnight. You will need a 12-inch skillet with a tight-fitting lid for this recipe. You can substitute wonton wrappers for the gyoza wrappers; wonton wrappers are smaller, so they will yield about 40 potstickers and you may need to reduce their steaming time slightly.
Instructions
- Combine all ingredients bowl; set aside.
- Toss cabbage with ¼ teaspoon salt in colander and let drain for 20 minutes; press gently to squeeze out excess moisture.
- 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.
- 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.
- 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.)
- 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.
- 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.
- Wipe skillet clean with paper towels and repeat with remaining oil, dumplings, and water. Serve with Scallion Dipping Sauce.
for the scallion dipping sauce
for the potstickers
Time
1¼ hours, plus 15 minutes cooling and 30 minutes chillingYield
Makes 24 DumplingsIngredients
Scallion Dipping Sauce
Potstickers
Ingredients
Scallion Dipping Sauce
Potstickers
Ingredients
Scallion Dipping Sauce
Potstickers
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.
Before You Begin
The Scallion Dipping Sauce can be refrigerated overnight. You will need a 12-inch skillet with a tight-fitting lid for this recipe. You can substitute wonton wrappers for the gyoza wrappers; wonton wrappers are smaller, so they will yield about 40 potstickers and you may need to reduce their steaming time slightly.
Instructions
- Combine all ingredients bowl; set aside.
- Toss cabbage with ¼ teaspoon salt in colander and let drain for 20 minutes; press gently to squeeze out excess moisture.
- 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.
- 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.
- 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.)
- 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.
- 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.
- Wipe skillet clean with paper towels and repeat with remaining oil, dumplings, and water. Serve with Scallion Dipping Sauce.
for the scallion dipping sauce
for the potstickers
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