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Steamed Potstickers

For the Potstickers:

• 1 C. shredded cabbage

• 2 tsp. salt

• 1 # ground pork

• 5 shitake mushrooms, sliced thin

• 2 T. ginger, microplaned

• 3 cloves garlic, microplaned

• 6 green onions, sliced very thin, white and green part

• 1.5 tsp. soy sauce, dark

• 2 tsp. Shaoxing

• 1 tsp. sesame oil

• 1 tsp. salt

• Pinch or 2 sugar

• 2 tsp. arrowroot

• 1 pack round wonton wrappers


For The Dipping Sesame Ginger Dipping Sauce:

• 3 T. soy sauce

• 1 T. brown sugar

• 1 T. chili garlic paste

• 3 garlic cloves, microplaned

• 1.5 tsp. ginger, microplaned

• 1 tsp. sesame oil

• 1 tsp. sesame seeds

1. In a bowl, combine the cabbage and the salt. Let sit for 15 minutes to wilt and release some liquid. After 15 minutes, rinse off the cabbage and squeeze out as much water as you can. Water is the enemy.

2. In a bowl, combine the cabbage, pork, mushrooms, ginger, garlic, green onions, soy sauce, Shaoxing, sesame oil, salt, sugar, and arrowroot. Mix all ingredients together well.

3. Place 1 T. of filling in each wrapper. Moisten the edges of the wonton wrapper with a little water and fold over (away from you) into a half moon. Repeat with remaining filling. You can either keep the edges folded as they are, or you can pleat the edges for a different appearance.

4. Using a bamboo steamer, steam the dumplings until they are cooked through. When finished either serve steamed or you can also pan fry.

5. For the Sauce, combine the soy, brown sugar, chili garlic paste, garlic, ginger, and both sesames. Stir well to combine. Use as a dipping sauce for the potstickers.