Potstickers Recipe

These Potstickers are stuffed with flavorful, juicy pork, cabbage, shiitake mushrooms, ginger and garlic.  They are steamed then pan fried to create an irresistible contrast between the top tender wrapper, golden crispy underside and rich, juicy filling.  You can swap out the pork for your favorite protein and you can crimp the potstickers to seal instead of pleating.  I also use a never-seen-before food processor technique for the filling so you have practically NO chopping and your filling comes together in minutes. These potstickers freeze beautifully for fabulous instant lunches or dinners whenever you need a dumpling fix.

INGREDIENTS

• 35-40 ROUND Asian dumpling wrappers (about 3 1/2" diameter) (sometimes labeled wonton, gyoza or potsticker wrappers)
• 1 cup low sodium chicken broth divided
• Vegetable oil

Filling

• 1/2 head Napa cabbage (5 oz.)
• 1/2 teaspoon salt
• 3.5 oz. pkg. shiitake mushrooms do NOT rinse mushrooms - wipe with paper towels
• 4 green onions

Potstickers

• 1" peeled ginger
• 2 garlic cloves peeled
• 1 large egg yolk
• 12 oz. ground pork preferably not lean
• 1 tablespoon reduced sodium soy sauce
• 1 teaspoon rice wine vinegar
• 1 teaspoon rice wine
• 2 teaspoons toasted sesame oil
• 1 teaspoon Asian chili sauce
• 1/4 teaspoon pepper

Dipping Sauce (optional)

• 3 tablespoons low sodium soy sauce
• 1 1/2 tablespoons rice vinegar
• 1 1/2 tablespoons rice wine
• Chili paste to taste optional
• up close of two chopsticks holding a potsticker getting ready to dunk it in potsticker dipping sauce

INSTRUCTIONS

Filling

1. Add cabbage to food processor and process until fine. Add diced cabbage to a fine mesh sieve and toss with 1/2 teaspoon salt. Place over a bowl and let sit for 20-30 minutes then press cabbage down with a rubber spatula quite a few times to squeeze out any excess moisture. Set aside. (You can do part of this step in advance and leave the cabbage in the sieve in the refrigerator for as long as you like.)
2. Add mushrooms, green onions, ginger and garlic to food processor (you don’t need to clean it out) and pulse until finely chopped. Add mixture to one side of a large bowl. To the other side of the bowl add egg yolk and whisk. Add cabbage, ground pork and all remaining filling ingredients and mix with your hands until thoroughly combined. Cover with plastic and either freeze for 15 minutes or refrigerate at least 30 minutes (or up to 24 hours) to chill mixture.

Dumplings

1. Line a baking tray with parchment paper and prepare some damp paper towels or a damp cloth (to cover assembled pot stickers and keep them from drying out). Keep all wrappers covered in plastic wrap when you are not using them. Fill a small bowl with water.
2. Working with 2-4 wrappers at a time (depending on how fast you are), add 1 tablespoon filling to the middle of each wrapper. Dip your finger in water and run it around the edge of HALF the wrapper. At this point you can either 1) Fold wrapper over in half to create a half-moon shape, pinch the edges firmly together to seal and crimp with a fork OR 2) create 4 pleats (instructions below).
3. To create pleats: keep the back, moistened wrapper flat, and work with the front moistened wrapper (you are pleating just ONE side of the wrapper). Start with one side and work across to the other side. First, create one pleat with the front ummoistened wrapper by taking a small portion of dough, making a little fold and tucking it back. Firmly press completed pleat into back of wrapper to seal edges. Repeat for 4 pleats. *SEE PHOTOS IN POST*
4. Place filled wrappers on prepared baking tray and cover with damp paper towels/cloth. Repeat with remaining wrappers.
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