Well it is about time for me to get to some Chinese cooking isn’t it? Dave Lieberman’s Veggie Potstickers are the first dumpling-type treats I ever made. Getting to see him make them and show me just how to do it got me over my anxiety of making something that seemed so difficult and made me realize it is no big deal. Time consuming? Yes. Difficult? No. Get the recipe here.
First, I just have to say, this is a Napa cabbage. Or what my grocery store refers to as a Chinese cabbage. The recipe calls for an entire head of cabbage which I did the first time and then ended up with twice as many potstickers as the recipe calls for. This time I only used half a small head of Napa cabbage which I thinly sliced.
The rest of the filling includes leeks, garlic, rice wine vinegar, soy, ginger and carrot. Refer to the recipe for all the details but remember, the filling can be anything you want. Want mushroom potstickers? No problem! How about shrimp? Of course! Made to order, I love that about cooking for yourself. These are terrific just as they are and cabbage is so good for you and Napa cabbage seems to be less overpowering to cook than every-day cabbage.
Ah yes, the fun part! OK, get out your wonton wrapper and use your finger to water the edges. Put about 1 tbsp of the cooled filling inside. Take opposite corners and stick them together.
Take the other opposite corners and stick them together and close the seams to make a pocket. Even with just half a head of cabbage I still managed to make around 20 potstickers which was all my back could handle. Ouch!
You begin first by getting your frying pan and oil very hot and then letting the dumpling sit for a couple of minutes. Then add 1/2 cup of water and immediately cover the pan with a lid. This will help release the potstickers from the bottom of the pan and steam the dough and heat the filling at the same time.