Pot Stickers with Cabbage and Shiitake Mushrooms

Pot stickers are dumplings that are typically pan-fried on one side and steamed on the other. Precooking the filling lends these delectable little pouches a rich, slightly sweet flavor. The completely cooled filling can be stored, covered, in the refrigerator up to 1 day before assembling the pot stickers. The assembled pot stickers can be covered securely and refrigerated up to 1 day before cooking. They can also be stored in the freezer in a resealable plastic freezer bag up to 1 month; in this instance, prepare as per the boiled variations, below.

MAKES 48 POT STICKERS; SERVES 8 TO 12

3 tablespoons canola oil

1 cup chopped shallots or red onion

1 tablespoon finely chopped fresh ginger

1 cup coarsely chopped stemmed fresh shiitake, oyster, cremini, or fresh cultivated white mushrooms

2 cups coleslaw mix

1 cup chopped scallions, green parts only

Salt and freshly ground black pepper, to taste

1⁄4 cup chopped cilantro or flat-leaf parsley

1 teaspoon toasted (dark) sesame oil

1 1⁄3 cups water

1⁄2 teaspoon cornstarch

48 egg-free dumpling wrappers or gyoza skins (about 10 ounces)

Basic Dipping Sauce, below

In a 12-inch nonstick skillet with a lid, heat 1⁄2 tablespoon of the canola oil over medium-high heat. Add the shallots and ginger and cook, stirring, until softened, about 2 minutes. Add the mushrooms and cook, stirring, until softened and just beginning to release their liquid, 2 to 3 minutes. Add the coleslaw mix, scallion greens, salt, and pepper; cook, stirring, until cabbage in coleslaw mix is softened and beginning to wilt, 2 to 3 minutes. Remove from heat and add the parsley and sesame oil, tossing well to thoroughly combine. Let cool about 15 minutes, stirring a few times.

Meanwhile, in a small bowl, combine 1⁄3 cup water and the cornstarch until thoroughly blended. Set aside.

Lay a wrapper on a flat work surface and place 1 heaping teaspoon of the vegetable mixture in the center. Dip your finger in the cornstarch water and wet the edges of the wrapper (this will help the pot stickers seal when cooking). Fold the wrapper over the filling and pinch the edges to seal, forming a pouch. Press lightly to form a flat bottom.

Wipe out the skillet and heat 11⁄2 tablespoons of the remaining oil over medium-high heat for 1 minute. Swirl to evenly coat the bottom of the skillet, and carefully add half the pot stickers in a single layer, flat sides down (touching one another is okay). Cook without turning until lightly browned on the undersides, about 2 minutes, shaking the skillet a few times to prevent sticking. Add 1⁄2 cup of the remaining water, cover, and reduce heat to medium; continue cooking without turning until tops of pot stickers are tender and filling is heated through, 2 to 3 minutes. Uncover, return heat to medium-high, and continue cooking without turning until the bottoms are golden brown and the water has evaporated, 1 to 2 more minutes, shaking the skillet a few times. Transfer to a warmed serving platter (lined with paper towels, if desired) and keep warm.

Add the remaining 1 tablespoon of oil to the skillet (do not wipe out the skillet) and heat about 30 seconds. Swirl to evenly coat the bottom of the skillet; repeat the cooking process with the remaining pot stickers and 1⁄2 cup water. Serve hot, with the dipping sauce passed separately.

{PER SERVING} (per pot sticker, without sauce) Calories 36 • Protein 1g • Total Fat 1g • Sat Fat 0g • Cholesterol 0mg • Carbohydrate 6g • Dietary Fiber 0g • Sodium 47mg

BASIC DIPPING SAUCE

For a spicier sauce, add a few drops of Chinese hot oil or pinches of cayenne red pepper, to taste.

MAKES ABOUT 3⁄4 CUP

1⁄2 cup reduced-sodium soy sauce

1⁄4 cup plain rice vinegar

1 tablespoon thinly sliced scallion greens (optional)

1⁄2 tablespoon finely chopped fresh ginger (optional)

In a small bowl, stir together all ingredients. If using optional ingredients, let stand about 15 minutes at room temperature to allow the flavors to blend. Stir again and use at room temperature. Sauce can be stored, covered, in refrigerator up to 1 day before returning to room temperature and using in the recipe.

{PER SERVING} (per tablespoon) Calories 7 • Protein 1g • Total Fat 0g • Sat Fat 0g • Cholesterol 0mg • Carbohydrate 1g • Dietary Fiber 0g • Sodium 400mg

{COOK’S TIP}

Dumpling wrappers or gyoza skins are available in Asian markets and some well-stocked supermarkets, next to the wonton wrappers. Unlike wonton wrappers, they are round rather than square, and tend to be thicker. A 10-ounce package typically contains about 50 wrappers, approximately 31⁄4 inches in diameter. Check the label carefully, as the yellow wrappers usually contain egg, while the white ones are usually egg-free.

{VARIATIONS}

To make Boiled Pot Stickers with Cabbage and Mushrooms, bring a large pot of water to a boil over medium-high heat. Add half the pot stickers (freshly assembled or frozen), giving them a gentle stir so they don’t stick together. When the water returns to a boil, add 1⁄2 cup of cold water. Cover and return to a boil; uncover and add a second 1⁄2 cup of cold water. Cover and return to a boil; uncover and add an additional 1⁄2 cup of cold water. Cover and return to a boil; uncover and remove the pot from heat. Using a slotted spoon, transfer the pot stickers to a colander to further drain. Repeat the cooking process with the remaining pot stickers. Serve as directed in the above recipe (do not line the serving platter with paper towel), with the dipping sauce.

If desired, the boiled dumplings can also be lightly pan-fried like traditional pot stickers. Working in two separate batches, using a 12-inch nonstick skillet, cook each batch of boiled pot stickers on their flat sides (without turning) in about 1 tablespoon of oil over medium-high heat until nicely browned, 3 to 5 minutes. Serve as directed in the main recipe, with the dipping sauce.

To make Toasted Pot Stickers with Cabbage and Mushrooms, preheat the oven to broil. Boil and drain the pot stickers as directed in the first variation, above. Arrange the drained pot stickers, flat sides down, in a single layer on a large, lightly oiled baking sheet. Brush the tops evenly with about 1 tablespoon of canola oil mixed with 1 teaspoon of toasted (dark) sesame oil. Broil 6 to 8 inches from heat source until tops are lightly browned, 3 to 5 minutes, turning the baking sheet a few times to promote even browning. Serve as directed in the main recipe, with the dipping sauce.

hancheng

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