Vegetable potstickers with napa cabbage and mushrooms
Juicy napa cabbage, mushroom and egg dumplings with crisp golden bottoms and tender steamed tops, plus a tangy soy dipping sauce.
- 80 min total
- 60 min hands-on
- A little more hands-on
- Serves 4
- About $2.09 a serving
- 500 calories
- Good the next day
- Vegetarian
- Dairy-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 4 cups napa cabbage, finely chopped
- 2 large eggs, beaten
- 6 oz white mushrooms, finely chopped
- ½ cup shredded carrots
- 4 green onions, finely sliced
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp sesame oil
- 1 package wonton wrappers
- 1 tsp chili garlic sauce
From your pantry
- 1 tsp salt
- 3½ tbsp vegetable oil, divided
- 4½ tbsp soy sauce, divided
- 1 tbsp cornstarch
- ¾ cup water, divided
- 1 tbsp rice vinegar
Each serving has about 500 calories, 17 g protein, 65 g carbs and 19 g fat, and costs about $2.09 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No shredded carrots? Carrots work.
- No green onions? Chives work.
Steps
Tap an underlined word for a quick explanation.
the cabbage with the salt in a colander and let it sit 10 minutes. Squeeze it hard in a clean towel to get the water out.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Timer: 10 min
Dolly’s tip: Salted cabbage gives up a surprising amount of water. Squeeze it all out or the filling soaks the wrappers.Heat 1 teaspoon oil in a large nonstick with a lid over medium heat. Scramble the eggs into small soft curds, about 1 minute, and them fine.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Chop. Chopping means cutting food into bite-size pieces that don’t need to be neat. Keep them roughly the same size so everything cooks evenly.
How you’ll know: Your pieces are about half an inch and roughly alike, even if none of them are pretty.
Medium heatTimer: 1 min
Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
Add 1 teaspoon oil and the mushrooms to the pan and cook over medium-high heat until dry and lightly , 5 minutes.
Brown. Browning means cooking until the outside turns brown, which is where a lot of savory flavor comes from. Give food room and time without stirring, or it steams and stays gray.
How you’ll know: The food looks brown rather than gray, and the kitchen smells toasty and savory.
Medium-high heatTimer: 5 min
In a bowl, mix the cabbage, eggs, mushrooms, carrot, green onions, garlic, ginger, 1½ tablespoons soy sauce, the sesame oil and cornstarch.
Put a teaspoon of filling on a wrapper, wet the edges with water, fold into a triangle and press out the air as you seal. Repeat with the rest.
Heaping. Heaping means a rounded mound piled above the rim of the spoon or cup, not leveled off. It’s a little more than the measure, on purpose.
How you’ll know: The pile sits above the edge of the spoon, and you leave it there instead of scraping it flat.
Dolly’s tip: Keep the unused wrappers under a damp towel so they don’t dry out and crack.Heat 1 tablespoon oil in the over medium-high heat. Stand a batch of dumplings in the pan, flat side down, and cook until the bottoms are , 2 minutes.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Medium-high heatTimer: 2 min
Pour in ¼ cup water and cover right away.
Medium-high heat
until the wrappers turn see-through and the water is gone, 3 to 4 minutes.
Steam. Steaming means cooking food over or in a little simmering water with a lid on to trap the steam. It cooks gently and keeps vegetables bright and tender.
How you’ll know: The color turns vivid, and a fork goes in with just a little resistance.
Medium-high heatTimer: 3 min 30 sec
Dolly’s tip: The water will spit when it hits the pan. Have the lid in your other hand ready to go.Uncover and cook 1 minute more to re-.
Crispy. Crispy means the outside is dry, firm and crunchy. It comes from high heat, a little oil and room in the pan, because crowded food steams and goes soft.
How you’ll know: It sounds crunchy when you tap or bite it, and it doesn’t flop when you lift it.
Medium-high heatTimer: 1 min
Repeat.
Medium-high heat
Stir the rest of the soy sauce with the vinegar and chili garlic sauce, and serve the potstickers hot with the sauce for dipping.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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