Vegetable Dumplings (Potstickers!)
User Reviews
5
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Prep Time
45 mins
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Cook Time
3 mins
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Soaking, wilting time etc
30 mins
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Servings
30 - 35 dumplings
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Calories
48 kcal
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Course
Main Course, Appetizer
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Cuisine
Chinese
Vegetable Dumplings (Potstickers!)
Description
This recipe uses a filling combining finely chopped wilted cabbage and soaked dried shiitake mushrooms to provide moisture and umami without excess water. Firm tofu adds protein and texture, while grated potato and its juice act as a binder to keep the filling cohesive during cooking. Aromatics like grated garlic and ginger, sliced and minced green onion, toasted sesame oil, soy sauce, sugar, salt, and white (or black) pepper establish a balanced savory flavor foundation.
Round dumpling wrappers are filled individually and then cooked by pan-frying for a golden-bottomed crust, followed by adding water and covering to steam, creating a tender yet slightly crispy potsticker texture. The preparation involves squeezing excess water from the vegetables and mushrooms to avoid sogginess.
These vegetable dumplings are satisfying on their own or as part of a meal with dipping sauces. They can be made in larger batches, stored uncooked in the refrigerator for a couple of days or frozen for up to three months. Cooked dumplings keep well for a few days and reheat best by steaming or microwave.
Distinctive steps include using dried shiitake for concentrated flavor, firm tofu for structure, and grated potato for natural starch binding rather than flour thickeners. Proper squeezing and moisture management are critical to maintain texture during steaming.
Ingredients
Wilted cabbage for Filling:
- 2 cups green cabbage , finely chopped into 2mm pieces
- 1/2 tsp kosher salt cooking salt
Filling:
- 8 dried shiitake mushroom (40 g total), medium size (Note 1)
- 3/4 cup tofu finely diced into 3-4mm / 1/8" cubes (Note 2, firm
- 1/2 tsp garlic , finely grated
- 1 tsp ginger , finely grated
- 2 tbsp green onion , finely sliced then minced
- 2 tbsp potato including juices, for binding (Sebago, russet, Maris piper, Note 3, finely grated, floury
- 1 1/2 tsp sesame oil Note 4, toasted
- 1 tsp soy sauce or all-purpose, not dark soy, light
- 1/4 tsp sugar (any)
- 1/4 tsp kosher salt cooking salt
- 2 pinches white pepper (sub black)
Cooking:
- 30 - 35 dumpling wrapper gow gee, Note 5, round
- 2 - 3 tbsp canola oil
- 1/4 cup water per cooking batch
Instructions
Quick recipe (for pros):
- Wilt cabbage 20 min, squeeze. Soak mushrooms 30 min, squeeze, finely chop. Mix with remaining Filling ingredients. Wrap. Pan fry 2 min, 1/4 cup water, pan-steam 5 min.
Full recipe - filling:
- Prepare cabbage - Toss cabbage with 1/2 tsp salt in a bowl. Set aside for 20 minutes. Then grab handfuls and squeeze out excess water as best you can. Place squeezed cabbage in a bowl for mixing the filling in.
- Shiitake mushrooms - Soak mushrooms in 1 litre of boiling water for 30 minutes. Squeeze out excess liquid and finely chop into 2 mm pieces. Add to the filling bowl.
- Potato - Add grated potatoes to filling mix, including all the liquid that leached out when you grated it. We want all that starchy juice for its binding power!
- Filling - Add remaining ingredients into the filling bowl, mix to combine. It will look crumbly - don't worry, everything sticks together better when steamed thanks to the potato.
Wrapping:
- Dumpling wrappers - Take one wrapper from the packet. Keep unused wrappers covered so they don't dry out.
- Wrap dumplings - (See video at 1m 30s!) Place a wrapper in your non-dominant hand. Dip your index finger in water and run it along the lower half of the wrapper (edge closest to you). Place 1 loosely-packed tablespoon of filling in the centre. Fold the wrapping over the filling, then seal with pleats. (If this is too hard, skip the pleats and seal flat).
- Finished dumplings - Stand dumpling upright with the pleats on top, and lightly press down to flatten the base. Shape gently into a slight curve. Place on a tray lightly dusted with cornflour/cornstarch. Repeat for remaining dumplings. Keep completed dumplings covered with a tea towel to prevent them from drying out. If you're making ahead, cover dumplings with cling wrap and refrigerate. See storage notes.
Cook (pan-frying + steaming):
- Cooking vessel: Use a large non-stick pan with a lid (Note 6).
- Pan fry: Heat 1 tablespoon oil over medium high heat. Pan fry 12 to 15 dumplings for 2 minutes until the base is golden brown.
- Steam: Pour over 1/4 cup water over the dumplings in the skillet - it will steam and bubbly vigorously! Place the lid on and steam for 5 minutes or until the water in the pan has evaporated.
- Cooked! Remove the lid. The water should have been driven off, and the wrapping should be semi-transparent (indicating it is cooked). The base should be crispy again. If not, leave the pan uncovered for a bit until the base crisps up again in the oil.
- Serve: Scoop the dumplings up with a spatula and place on a serving plate. Serve with soy sauce and chili paste for dipping, or rice vinegar mixed with soy sauce. Best served fresh - I get another batch cooking as we eat the freshly cooked ones!
Steaming-only option:
- Using either a bamboo steamer set over a large wok with simmering water, or other larger steamer. Line with a fitted sheet of parchment paper with holes, and steam the dumplings for 8 minutes.
Notes
- Dried shiitake mushrooms provide better flavor and less moisture than fresh; if substituting fresh, sauté and drain before measuring 1 cup chopped.
- Use firm tofu to maintain filling texture; avoid soft or silken types as too delicate.
- Grated raw potato, including its starchy juice, acts as a natural binder to prevent filling crumbling during cooking.
- Use toasted sesame oil instead of untoasted for stronger flavor.
- Round white dumpling wrappers are standard and typically sold in packs of about 30; store extras properly if not cooking all at once.
- Use a lid larger than or equal to your skillet diameter to trap steam effectively during cooking.
- Uncooked dumplings keep refrigerated for a couple of days or frozen for up to 3 months; thaw before cooking.
- Cooked dumplings store up to 3 days and reheat best steamed or microwaved for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30- 35 dumplings
Amount Per Serving
Calories 48 kcal
% Daily Value*
| Calories | 48cal | 2% |
| Carbohydrates | 7g | 2% |
| Protein | 2g | 4% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 1mg | 0% |
| Sodium | 123mg | 5% |
| Potassium | 38mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 10IU | 0% |
| Vitamin C | 2mg | 2% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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