Ingredients
Filling
- 2 cups green cabbage, finely chopped into 2mm pieces
- 1/2 tsp cooking/kosher salt (for cabbage)
- 8 dried shiitake mushrooms (40 g total), medium size
- 3/4 cup firm tofu, finely diced into 3-4mm / 1/8″ cubes
- 1/2 tsp garlic, finely grated
- 1 tsp ginger, finely grated
- 2 tbsp green onion, finely sliced then minced
- 2 tbsp finely grated floury potato (including juices) – such as Sebago, Russet, or Maris Piper
- 1 1/2 tsp toasted sesame oil
- 1 tsp light soy sauce
- 1/4 tsp sugar
- 1/4 tsp cooking/kosher salt (for filling)
- 2 pinches white pepper (or substitute black pepper)
For Wrapping and Cooking
- 30 – 35 round dumpling wrappers (gow gee style)
- 2 – 3 tbsp canola oil
- 1/4 cup water per cooking batch (for steaming during cooking)
Instructions
- Prepare Cabbage: Toss chopped cabbage with 1/2 tsp salt in a bowl and let sit for 20 minutes to wilt. Then squeeze handfuls of cabbage to remove excess water and place the squeezed cabbage in the mixing bowl.
- Soak Mushrooms: Soak dried shiitake mushrooms in 1 litre of boiling water for 30 minutes. Afterwards, squeeze out excess liquid and finely chop mushrooms into 2 mm pieces. Add these to the filling bowl.
- Add Potato: Grate the floury potato finely and add it, including all the starchy juices that come out during grating, to the filling bowl. This helps bind the filling.
- Mix Filling: Add tofu, grated garlic, ginger, minced green onion, toasted sesame oil, light soy sauce, sugar, 1/4 tsp salt, and white pepper to the cabbage, mushrooms, and potato in the bowl. Mix thoroughly to combine; the filling will appear crumbly but will bind better once steamed.
- Prepare Wrappers: Take one dumpling wrapper and keep the remaining wrappers covered to prevent drying out.
- Wrap Dumplings: Wet the edge of the wrapper with a finger dipped in water along the lower half. Place about one loosely-packed tablespoon of filling in the center. Fold the wrapper over the filling and seal by pleating the edges or simply pressing flat if pleating is difficult. Stand the dumpling upright with pleats on top, flatten the base slightly and shape into a slight curve. Place completed dumplings on a tray dusted lightly with cornstarch or cornflour. Cover with a tea towel to prevent drying.
- Cook Dumplings: Heat 1 tablespoon canola oil in a large non-stick pan over medium-high heat. Cook about 12-15 dumplings, pan-frying for 2 minutes until the base is golden brown.
- Steam Dumplings: Pour 1/4 cup water over the dumplings in the pan to create steam, cover immediately with a lid, and steam for 5 minutes until water evaporates and wrappers turn semi-transparent, indicating cooked filling.
- Finish Cooking: Remove lid and allow any remaining water to evaporate. The dumpling bases should crisp up again. If needed, leave uncovered briefly over heat to recrisp the bases.
- Serve: Use a spatula to transfer dumplings to a serving plate. Serve hot with soy sauce, chili paste, or rice vinegar mixed with soy sauce for dipping. Best enjoyed fresh, preparing another batch as you eat.
- Optional Steaming-Only Method: Place dumplings in a bamboo steamer lined with parchment paper with holes and steam over simmering water for 8 minutes until cooked through.
Notes
- Note 1: Medium sized dried shiitake mushrooms work best for texture and flavor.
- Note 2: Firm tofu holds shape better inside the dumplings.
- Note 3: Use a floury potato like Russet or Maris Piper for best binding and texture.
- Note 4: Toasted sesame oil adds a distinctive nutty aroma and depth to the filling.
- Note 5: Gow gee style dumpling wrappers are round and ideal for potstickers.
- Note 6: A large non-stick skillet with lid is important for even pan-frying and steaming.
- Storage: Keep wrapped dumplings covered to prevent drying. Make ahead by refrigerating covered with cling wrap.
- Prep Time: 35 minutes
- Cook Time: 13 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
- Diet: Vegetarian
