Cabbage, Carrot, and Scallion Potstickers

This past week, I realized that I haven’t eaten a potsticker…ever. Usually stuffed with pork or some sort of meat, I never tried them. Now that I made my own vegetarian version, I’m addicted! Crunchy, chewy, and salty, these little filled dumplings are something I will make again and again. And the filling options are endless!

I’m about to lay some honesty down for those of you who want to try this recipe. If you don’t want to sit down for an hour and finesse these small little dough rounds, choose something else for dinner. The actual forming of the dumplings is labor intensive, but once I figured out how to crimp and shape them, it was easy to crank out these bad boys. If you have a knack for handiwork, I’d highly recommend trying this recipe!

There are tons of options for fillings. I personally don’t like cilantro, but you could easily substitute the red onion for cilantro, or the scallions…you get the idea. Broccoli, cauliflower, peas, zucchini, and mushrooms would all lend themselves to good filling combos as well.

Cabbage, Carrot, and Scallion Potstickers

Ingredients:

  • 1 napa cabbage, thinly shredded
  • 1 cup shredded carrots
  • 1 bunch scallions, sliced on the bias
  • 1/2 of a red bell pepper, thinly julienned in to 1″ strips
  • 1/2 of a red onion, thinly julienned in to 1″ strips
  • Gyoza wrappers (I used Twin Dragon brand, which happened to be vegan)
  • 2 cloves of garlic, finely minced
  • 1 teaspoon dried ginger (use fresh if you’d like and adjust accordingly, I didn’t want to spend the money)
  • 2 teaspoons soy sauce, regular or low sodium
  • 1 tablespoon white vinegar
  • 1/8 teaspoon white pepper
  • 4 tablespoons sesame oil, divided

Heat up 2 tablespoons of the sesame oil in a large frying pan or wok over medium heat. Add in the onion, carrot, and bell pepper and saute until tender but still crisp. Add the garlic in, along with the vinegar, soy sauce, ginger, and white pepper. Add half of the cabbage and stir constantly until it cooks down a bit. Then add in the rest of the cabbage (if you’re using a wok, which I wasn’t, you might have enough room to add all of the cabbage at once). Stir everything together thoroughly, then drain the mixture in a colander. This step helps keep the dumplings from getting too soggy or busting a hole in the wrapper. Cool the mixture off on a sheet pan in the freezer (it’s been about ten degrees here, so I just set it outside) until it’s at least room temperature.

Now it’s time to create the actual dumplings. Get a little station set up with your mixture, a little bowl of water, a brush if you’re above using your finger to spread water on the dough, and a cutting board, plate, or saran wrap to assemble the potstickers on.

Making 5 at a time, place about a tablespoon of the filling in the very center of each dough round. Using your finger (or a brush, if you must), wet half of the round with water. Pick up the round and cradle it in your hand as you push the dry edge against the wet edge, making 4 or 5 little creases along the edge as you seal the filling in. There isn’t an exact science to this, and everyone’s dumplings look different because of that. As long as you make them all look the same, they look good! Set the dumplings aside on wax paper or parchment paper. Don’t allow them to touch or they might stick together.

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My final product, which made 35. I layered them on wax paper in a cake pan.

Heat up the rest of the oil in the same pan you used to make the filling. Once hot, add however many dumplings you want to devour. Let one side brown, and then flip them over. Once that side is golden, add about a quarter of a cup of water and top the pan off with a lid so they steam. Check them frequently and shake the pan so they don’t stick too badly. When the dough is tender, they’re done. I finished mine off with some teriyaki soy sauce and some scallions, although there are loads of potsticker dipping sauce recipes out there.

 

 

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