Description
These Vegetable Dumplings, also known as Potstickers, are a delightful Asian appetizer featuring a savory filling of finely chopped cabbage, shiitake mushrooms, tofu, and aromatic seasonings wrapped in delicate dumpling wrappers. Pan-fried until crisp on the bottom and steamed to perfection, they offer a perfect combination of textures and flavors that are both satisfying and wholesome.
Ingredients
Scale
Filling
- 2 cups green cabbage, finely chopped into 2mm pieces
- 1/2 tsp cooking/kosher salt
- 8 dried shiitake mushrooms (40 g total), medium size
- 3/4 cup firm tofu, finely diced into 3-4mm (1/8″) cubes
- 1/2 tsp garlic, finely grated
- 1 tsp ginger, finely grated
- 2 tbsp green onion, finely sliced then minced
- 2 tbsp finely grated floury potato (including juices) (e.g., Sebago, russet, Maris Piper) for binding
- 1 1/2 tsp toasted sesame oil
- 1 tsp light soy sauce
- 1/4 tsp sugar
- 1/4 tsp cooking/kosher salt
- 2 pinches white pepper (can substitute black pepper)
For assembly and cooking
- 30 – 35 round dumpling wrappers (gow gee)
- 2 – 3 tbsp canola oil
- 1/4 cup water per cooking batch
Instructions
- Prepare the filling: Begin by soaking the dried shiitake mushrooms in warm water until soft, about 20-30 minutes. Drain and finely chop them. In a large bowl, combine the finely chopped green cabbage, rehydrated mushrooms, finely diced tofu, grated garlic, ginger, green onion, and grated potato with its juices. Season the mixture with cooking salt, light soy sauce, sugar, white pepper, and toasted sesame oil. Mix thoroughly until well-combined and slightly sticky due to the starch from the potato. This mixture will serve as your flavorful dumpling filling.
- Assemble the dumplings: Place a dumpling wrapper on a clean surface. Spoon approximately one teaspoon of the filling into the center of the wrapper. Moisten the edges of the wrapper with a little water using your finger. Fold the wrapper in half over the filling and press the edges together to seal tightly, forming a half-moon shape. Optionally, pleat the edges to secure the dumpling further. Repeat this process until all the filling and wrappers are used, making 30 to 35 dumplings.
- Pan-fry the dumplings: Heat 1 to 1.5 tablespoons of canola oil in a non-stick skillet over medium-high heat. Arrange a batch of 8 to 10 dumplings in the skillet without overcrowding. Fry them for about 2 minutes or until the bottoms turn golden brown and crisp.
- Steam the dumplings: Once the bottoms are crisp, carefully add 2 tablespoons of water per batch to the skillet and immediately cover with a tight-fitting lid. Allow the dumplings to steam for another 2 to 3 minutes, or until the water has mostly evaporated and the wrappers are tender but not soggy.
- Serve hot: Remove the lid and continue cooking for another 30 seconds if necessary to crisp the bottoms slightly again. Transfer the cooked dumplings to a serving plate. Repeat the pan-frying and steaming process with any remaining batches. Serve these delicious Vegetable Dumplings warm with soy sauce or your favorite dipping sauce.
Notes
- Note 1: Soaking dried shiitake mushrooms is necessary to rehydrate and enhance their flavor.
- Note 2: Using firm tofu helps maintain texture in the filling; drain excess moisture before dicing.
- Note 3: Grated floury potato acts as a natural binder due to its starch content; avoid waxy potatoes.
- Note 4: Toasted sesame oil adds a nutty aroma; use sparingly to avoid overpowering the filling.
- Note 5: Gow gee wrappers are traditional round dumpling wrappers commonly used for potstickers.
- If you prefer vegan-friendly soy sauce, ensure it contains no added animal products.
- Do not overcrowd the skillet during cooking to prevent sticking and uneven cooking.
