Potstickers with sweet Cabbage

Everybody loves potstickers. Well, not everybody, but almost. I never really liked them much, but then I didn’t try them too often and I never made them myself.

Of course, eventually you see that ominous youtube video where someone cooks those beautiful potstickers looking all yummy and delectable, so you head to the kitchen – after a visit to the asian store to grab some wrappers – to get started.

Potstickers are a bit labor intensive. No worries, you can handle it, but it takes a little extra time to fill and crimp them. Once you get the hang of it you should be done in under half an hour.

Let’s get to it, shall we?

Potstickers with sweet Cabbage

Tasty potstickers filled with ground meats on a bed of sweet green cabbage. A perfect balance of salty, meaty and sweet.

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Prep Time 30 minutes mins

Cook Time 10 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine Asian

Servings 2

Ingredients

  

Filling for the Potstickers

• 5 oz ground beef, lean
• 5 oz ground pork
• 4 black mushrooms dried, reconstituted in hot water
• 4 green onions
• 1/2 jalapeno
• 1 leaf Kale or other leafy green optional
• 1 oz ginger, freshly grated
• 1/2 oz garlic, crushed
• 1 tsp red pepper flakes
• 1 tbs worchestershire sauce
• 1 small red onion
• 1 pack potsticker wrappers

Sweet Cabbage

• 1/2 head green cabbage
• 3 tbs marmalade yes, the sweet-bitter orange stuff
• 1 tbs black sesame seeds optional
• 1 tbs hot oil or cayenne if you don't have hot oil
• 1 tsp salt
• 2 tbs mirin
• 1/2 oz ginger, freshly grated

Instructions

 

Sweet Cabbage

• Wash the cabbage, half it and remove the core.
• Chop the cabbage into 1/2 inch strips. It doesn't have to be uniform, just a rough chop
• Add all the ingredients except the cabbage to a pot over medium heat. Stir to combine. Add a dash of water and the cabbage. Put a lid on and reduce heat to low.
• Stir occasionally, season to taste. It should take around 15 minutes to cook. Of course you can leave it a bit more crunchy or soft - whichever you prefer.
  

Potstickers

• Finely chop all the ingredients. Grate the ginger or chop it really really fine and crush the garlic through a garlic press.
• Mix all ingredients together and season a little if you like, but I generally don't season the filling because the soy sauce you dip them in will provide plenty of salt. If you dip in something less salty like peanut coconut sauce, season the filling.
  
• Place a few of the wrappers on a board and swipe the rim with a wet finger.  Now add a heaped teaspoon of the filling in the center
  
• Fold the potstickers up and crimp the seam real well. You don't want any air inside the pocket either. Then do two folds - see image.
  
• In a high rim pan with a lid (important - you need a lid! Use a regular pot if you don't have a pan with 2 inch sides), heat a little oil on medium high and set the potstickers into the pan, seam up.
• Cook until they turn browm. Careful, they are called potsticker of a reason. They stick. Once you see they're nice and golden at the bottom, 
• Hold the lid close to the pot in one hand, dump about 2 ounces of water into the pot and immediately put the lid on. Now steam the poststickers for another 5 mintues or until the water is gone. 
• Ladle some of the cabbage on a plate, place 8 to 10 potstickers on top and serve with a little bowl of soy sauce or other dipping sauce you like.

Notes

8 to 10 potstickers seem to be a decent portion size. Of course that depends on your hunger, but I found that 10 make me uncomfortably stuffed.