Cabbage and Mushroom Potstickers

Potstickers are delightful Chinese dumplings that have a crispy bottom and a soft, flavorful filling. In this vegetarian version, we combine minced napa cabbage and white mushrooms to create a hearty and tasty filling. The potstickers are pan-fried to perfection, giving them a lovely golden crust. With the addition of egg whites to the filling, these potstickers become light and tender, making them an absolute treat for all taste buds. Paired with a Scallion Dipping Sauce, these potstickers make a fantastic appetizer or a delicious main course when served with rice or noodles.

MAKES 24 DUMPLINGS

INGREDIENTS:

• 3 cups minced napa cabbage leaves
• Salt and pepper
• 8 ounces white mushrooms, trimmed and quartered
• 2 teaspoons plus 2 tablespoons vegetable oil
• 4 scallions, minced
• 2 large egg whites, lightly beaten
• 4 teaspoons soy sauce
• 1 teaspoon grated fresh ginger
• 1 garlic clove, minced
• 24 (3½-inch) round gyoza wrappers
• 1 cup water, plus extra for brushing
• 1 recipe Scallion Dipping Sauce

INSTRUCTIONS:

1. Toss cabbage with ¼ teaspoon salt in a colander and let drain for 20 minutes; press gently to squeeze out excess moisture.
2. Pulse mushrooms in a food processor until finely chopped. Heat 2 teaspoons oil in a 12-inch nonstick skillet over medium-high heat and add mushrooms along with ¼ teaspoon salt. Cook until the liquid has evaporated and mushrooms clump and start to brown, about 5 to 7 minutes. Transfer to a large bowl and let cool for 15 minutes.
3. Stir drained cabbage, scallions, egg whites, soy sauce, ginger, garlic, and ⅛ teaspoon pepper into mushrooms. Cover and refrigerate until chilled, at least 30 minutes or up to 24 hours.
4. Working with 4 wrappers at a time (cover others with a moist paper towel), brush edges of wrappers with water and place a scant tablespoon of filling in the center. Fold the wrapper in half and pinch the dumpling closed, pressing out any air pockets. Gently flatten the bottom of the dumpling. Transfer to a baking sheet and cover with a damp dish towel. (Dumplings can be refrigerated for up to 24 hours or frozen for up to 1 month; if frozen, do not thaw before cooking.)
5. Brush 1 tablespoon oil over the bottom of a 12-inch nonstick skillet and arrange half of the dumplings in the skillet, flat side facing down (they may overlap). Cook over medium heat, without moving them, until golden brown on the bottom, about 3 to 4 minutes.
6. Reduce heat to low, add ½ cup water, and cover. Cook until most of the water is absorbed and wrappers are slightly translucent, about 8 to 10 minutes. Uncover, increase heat to medium, and cook without stirring dumplings until the bottoms are well browned and crisp, about 1 to 2 minutes. Transfer to a paper towel–lined plate.
7. Wipe out the now-empty skillet with paper towels and repeat with remaining oil, dumplings, and water. Serve with Scallion Dipping Sauce.

ASSEMBLING POTSTICKERS:

1. Moisten the edge of each wrapper, then place a scant tablespoon of filling in the center.
2. Fold the wrapper in half around the filling to make a half-moon shape.
3. With forefinger and thumb, pinch the dumpling closed, pressing out any air pockets.
4. Place the dumpling on its side and press gently to flatten the bottom.

Enjoy your homemade Cabbage and Mushroom Potstickers with the Scallion Dipping Sauce for a delicious and satisfying meal!