Cabbage Mushroom Potstickers

Crisp-bottomed dumplings filled with savory cabbage, mushrooms, ginger, and scallions, pan-fried and steamed until tender. Freeze assembled potstickers for an easy appetizer anytime.

Prep: 40 min · Cook: 15 min · Yield: 4 · Method: Stovetop

Ingredients

• 40 wrappers dumpling wrappers
• 3 cups green cabbage
• 8 ounces cremini mushrooms
• 1 tablespoon fresh ginger
• 4 scallions scallions
• 2 tablespoons soy sauce
• 1 teaspoon toasted sesame oil
• 1 tablespoon cornstarch
• 2 tablespoons neutral cooking oil
• 0.5 cup water

Cooking instructions

1. Finely chop the cabbage and mushrooms. Thinly slice the scallions, separating the white and green portions. Grate the ginger. (about 10 min)
2. Heat 1 tablespoon of the cooking oil in a large skillet over medium-high heat. Add the cabbage, mushrooms, scallion whites, and ginger. Cook, stirring often, until the vegetables are tender and most of their moisture has evaporated, 6 to 8 minutes. (about 8 min) — Medium-high heat
3. Stir in the soy sauce and sesame oil. Sprinkle in the cornstarch and cook for 1 minute, stirring, until the mixture looks cohesive. Transfer to a bowl and cool until no longer hot, about 10 minutes. Stir in the scallion greens. (about 11 min)
4. Place 1 tablespoon of filling in the center of each wrapper. Moisten the wrapper edge with water, fold it over the filling, and press firmly to seal, pleating the edge if desired. Keep finished dumplings covered with a slightly damp towel. (about 20 min)
5. For immediate cooking, heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Arrange the potstickers flat-side down without crowding. Cook until the bottoms are golden brown, 2 to 3 minutes. (about 3 min) — Medium-high heat
6. Carefully add 1/2 cup water, immediately cover, and steam until the wrappers are tender and the water has evaporated, 6 to 8 minutes. Uncover and cook 1 to 2 minutes more to re-crisp the bottoms. Serve hot. (about 10 min) — Medium heat
7. To freeze, arrange uncooked assembled potstickers in a single layer on a parchment-lined tray and freeze until solid, about 2 hours. Transfer to a freezer bag and store for up to 2 months. Cook directly from frozen using the same method, adding 2 to 4 minutes to the covered steaming time; do not thaw. (about 124 min) — Freezer: 0°F or below