One thing vastly different cultures agree on is that dumplings are awesome and delicious. There are many varieties, but the general method is to take something fantastic and then wrap it up in a bit of dough. One thing that sets dumplings apart from other tasty foodstuffs is that they are a pleasure to make with friends. You can prepare the filling in advance and then throw a dumpling making party. It’s fun, especially when people express their personal style in the wraps, and it’s tasty.
One of my favorite types of dumplings are potstickers. I’ve always loved them, but I’ve always been a little disappointed in the quality of the vegetarian varieties served in restaurants. These can be watery and lacking any rich flavors. So I made this recipe to solve all those problems. There are a lot of steps, but once the filling is made, wrapping the dumplings up is something you can do with the whole family and all your friends. It’s fun and the work goes quickly. Here’s the recipe.
Here’s how to do it:
Make the filling…
First, in a large pan over medium heat, add 2 Tbs. oil and 3 onions, thinly sliced. Caramelize the onions by cooking them slowly (turn the heat down if they brown too fast) for about 30 minutes.
Then add one grated carrot and one diced poblano and cook until soft (about 5-10 minutes).
Then add 3 cups of sliced napa cabbage and cook until reduced and most of the water has evaporated (about 5 to 10 minutes).
Now add 1 cup of edamame and 2-3 Tbs. of grated ginger and stir to combine. Then add three eggs, break the yolks and and stir to scramble.
Make the dumplings…
To make the dumplings, you’ll need the filling, one package of Shanghai Style dumpling wrappers (or any other type of dumpling wrapper that you can find), a small bowl filled with water and a baking sheet lined with parchment paper.
Once the filling is cool enough to handle, put about 1 Tbs. of filling in the middle of a dumpling wrapper. Dip one or two fingers in the bowl of water and coat the outer edge of the wrapper with water.
Fold the wrapper to make a half moon shape and press the edges to seal.
Optional: Fold the edges to make an attractive border.
Here’s what it looks like when you’re done making the dumplings:
To cook the potstickers…
Put about 1 Tbs. of oil into a large cast iron skillet or nonstick pan. Line the bottom of the pan with as many potstickers as you can fit.
The remaining potstickers can be cooked in a second batch (or a second pan) or frozen (I slide the baking sheet in the freezer to freeze the dumplings and then, once they are hard, transfer them to a zip-lock bag.) Cook the dumplings over medium-high heat until they have browned nicely on the bottom. Then add ¼ cup of water to the pan and put a lid on the pan as quickly as you can. Cook another 5 minutes before removing the lid. Continue to cook until all of the water has evaporated and then serve.
To summarize the ingredients (you can also download the recipe):
- 2 Tbs. oil
- 3 onions, sliced thinly
- 1 carrot, grated
- 1 poblano pepper, finely diced.
- 3 cups of finely cut napa cabbage
- 1 cup edamame
- 1-2 Tbs. grated ginger
- 3 eggs
- 1 package of Shanghai Style dumpling wrappers