A note about culture/this recipe: I’m sharing this recipe for the filling. I did not grow up with potstickers but have a deep appreciation for the cultural history/process of making them. If you’re interested in learning more about Chinese cuisine, I highly recommend following Lisa Lin.
When I slow down, I find I cook more and often turn to make everything from scratch. This rewarding experience is always a humbling one. Primarily because it reminds me that food wasn’t always fast. There’s a deep appreciation for food that we lose when we pull ourselves out of the process.
It’s no secret that I’ve yet to meet a kind dumpling I didn’t like, but I love a good potsticker. The crispy bottom, the versatile filling, and a solid sauce; what’s not to love? I’ve been making them at home for years but with storebought wrappers. And so, I finally made the jump to making my wrappers, and as with most things, the homemade wrappers make these wonderful.
I am lucky that I’ve had the chance to watch/learn from my friend Lisa (Healthy Nibbles). I’m primarily sharing this recipe for the filling. Lisa’s dumpling dough is perfect (and it’s rare for me to say that about a recipe). She also has excellent, detailed videos about making the dough and pleating.
A couple of my notes: be patient with yourself. You may find rolling thin enough to be a battle. Or, you might sail past that to find your fingers aren’t quite sure what to do when it comes to pleating. Practice is your friend, and luckily, even the ugly ones will taste delicious.
This filling primarily came about as I worked my way through a large head of red cabbage. I love a good head of red cabbage, as I can usually get a few meals or sides out of one head. This filling is straight forward, but the key is to bring it all together in a food processor. It makes filling and pleating the dumplings a lot easier. I didn’t find that I liked the mixture any better by cooking it ahead of time. I enjoy the cabbage with just a bit of texture inside the filling.
Each time I’ve made this recipe, I usually make a half batch of Lisa’s dough, resulting in about 20 potstickers. If you find yourself with more time and more cabbage, double the filling amounts, use the full dumpling dough recipe and freeze the uncooked dumplings. Freeze on a tray, transfer to a storage container once frozen, and pull out as desired. Keeping potstickers in the freezer is a great way to always have a meal on hand!
Read more: naturallyella.com