Ingredients with Measurements:
- 1 cup finely chopped cabbage
- 1/2 cup grated carrot
- 1/2 cup chopped shiitake mushrooms
- 1/4 cup chopped scallions
- 1 tablespoon grated ginger
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1/4 teaspoon black pepper
- 24 round potsticker wrappers
- 2 tablespoons vegetable oil
- 1/2 cup water
Special equipment needed:
- Large non-stick skillet with lid
- Small mixing bowl
Step-by-step instructions:
1. In a large mixing bowl, combine the cabbage, carrot, shiitake mushrooms, scallions, ginger, soy sauce, sesame oil, cornstarch, and black pepper. Mix well.
2. Place a potsticker wrapper on a clean work surface. Spoon 1 tablespoon of the vegetable mixture onto the center of the wrapper.
3. Dip your finger in water and wet the edges of the wrapper. Fold the wrapper in half and pinch the edges together to seal. Repeat with remaining wrappers and filling.
4. Heat the vegetable oil in a large non-stick skillet over medium-high heat. Add the potstickers in a single layer and cook for 2-3 minutes until the bottoms are golden brown.
5. Pour the water into the skillet and immediately cover with a lid. Cook for 5-6 minutes until the potstickers are cooked through and the water has evaporated.
6. Remove the lid and cook for an additional 1-2 minutes until the potstickers are crispy on the bottom.
7. Serve hot with soy sauce for dipping.
Time:
Preparation time: 20 minutes
Cooking time: 10-12 minutes
Temperature:
Medium-high heat
Serving size:
Makes 24 potstickers, serving size is 4 potstickers
Nutritional information:
Calories: 150
Fat: 6g
Carbohydrates: 20g
Protein: 4g
Sodium: 380mg
Fiber: 2g
Substitutions for ingredients:
- Napa cabbage can be used instead of regular cabbage
- Button mushrooms can be used instead of shiitake mushrooms
- Rice vinegar can be used instead of soy sauce
- All-purpose flour can be used instead of cornstarch
Variations:
- Add chopped water chestnuts for extra crunch
- Use ground pork or chicken instead of vegetables for a meat version
- Add chopped cilantro or Thai basil for extra flavor
Tips and tricks:
- Make sure to seal the edges of the potstickers well to prevent filling from leaking out during cooking
- Use a non-stick skillet to prevent potstickers from sticking to the pan
- Serve with a side of steamed rice for a complete meal
Storage instructions:
Store leftover potstickers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftover potstickers in a skillet over medium heat for 3-4 minutes until heated through.
Presentation ideas:
Arrange the potstickers on a platter and garnish with chopped scallions and sesame seeds.
Garnishes:
Chopped scallions and sesame seeds
Pairings:
Serve with steamed rice and a side of stir-fried vegetables.
Suggested side dishes:
Stir-fried vegetables, steamed rice, miso soup
Troubleshooting advice:
- If the potstickers stick to the pan, add a little more oil to the skillet before cooking
- If the potstickers are not cooked through, add a little more water and cook for an additional 1-2 minutes
Food safety advice:
Make sure to cook the potstickers to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Potstickers are a traditional Chinese dumpling that originated in the northern regions of China.
Flavor profiles:
Savory, umami, slightly sweet
Serving suggestions:
Serve hot with soy sauce for dipping.
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Region: Chinese