Potstickers, or dumplings, are easy to make. You can fill them with anything, and they will freeze for several months. This is a simple chicken version, filled with all sort of seasonal vegetables that were recent, but verging on wilting, farmer's market purchases. We were taught how to make these dumplings from a friend who attended culinary school. He made his own dough, but we use the shortcut pre-made dumpling wrappers instead. No matter, they still turn out great.
Tip: Be watchful of cooking time. Overcooking dumplings make the shells fall apart. If you chose to fry them after steaming/boiling them too long, the skins will disintegrate in the pan.
The recipe, after the jump.
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Shred cabbage in a food processor. Set aside in a bowl and salt. Let sit for about 10 minutes. Add onions, garlic and ginger to the food processor and pulse until everything is nicely minced. Set aside in a large mixing bowl. Add a few shakes of salt and several grinds of pepper. Chop shiitakes in the food processor and add to the big bowl. Mix in a few drops of sesame oil and about a teaspoon of soy sauce. Place the salted cabbage in a colander and systematically squeeze out the water. Add to the large bowl along with the egg and chicken. Mix everything well.
Set out the circles of wrapper on a waxed paper surface. Spoon one teaspoon of filling into each circle. Moisten (with a brush or your finger) the outer ring of the circle lightly with water. Fold in half and press edges together firmly, yet crimping slightly as you go along (this helps keep them together as they steam). Drop in boiling water for five minutes (dumplings should rise to the top). Drain, and serve hot with your favorite dumpling sauce.
For pan-fried dumplings, return the drained dumplings to an oiled pan over medium high. Brown for about five minutes (the bottom of the dumpling should become a nice medium brown), and serve hot. Enjoy with your favorite dumpling sauce.