Mushroom, Cabbage and Potato Potstickers
These little dumplings are stuffed with mushrooms, cabbage, onion, garlic, potato, soy sauce and sesame oil. They are pan fried and steamed, which create a nice crispy outside and a juicy inside.
Substitute:
- No mushrooms? Add grated carrots to the filling instead.
- No cabbage? Swap for bell pepper.
- No onion? Try with spring onions.
Prep time: 30 minutes
Cook time: 15 minutes
Total time: 45 minutes
Servings: 2
Ingredients:
For the stuffing:
200 g Mushrooms
¼ Cabbage (shredded)
150 g Potatoes (cut in 3 cm pieces)
1 Onion (chopped)
2 Garlic cloves (chopped)
1 tsp Ginger (grated)
1 tbsp Sesame oil
1 tbsp Soy sauce
For the wrappers:
250 g Plain flour
1 tsp Salt
150 ml Hot water
For the dipping sauce:
1 tbsp Soy sauce
1 tbsp Rice vinegar
1 tsp Sesame oil
Chilli oil
Sweet chilli sauce
chilli flakes
1 tsp Ginger (grated)
Recipe:
- Put the flour in a bowl and add the water. Gently mix with a pair of chopsticks or a fork, until all the flour is mixed in, then knead with your hand. Cover and leave to rest for 30 minutes.
- Cook the chopped potatoes in a pan of salted boiling water for 10 minutes, or until tender then mash the potatoes with a fork. Heat up a little oil in a large frying pan, and saute the onion for 3-5 minutes until soft. Add the garlic, ginger and mushrooms and saute for 5 more minutes. Add the cabbage and let cook for another minute. Remove from heat and mix in the potatoes, sesame oil and soy sauce. Leave to one side.
- Cut the dough into four and shape each one into a log. Cut each log into 7 pieces, then roll each into little balls. Roll out each ball into thin, flat circles. Keep them separated with small pieces of parchment paper.
- When you're ready to make the dumplings, add 1 tablespoon of filling to the middle of a wrapper. Fold half of the wrapper over the filling and pleat the edges with your fingers to seal. Repeat with until you've filled all the wrappers.
- In a small bowl, stir together all the dipping sauce ingredients.
- Heat a little oil over medium-high heat in a frying pan, and add a few potstickers, cooking them in batches. Once the bottoms of the potstickers start to brown, add a splash of water and cover with a lid. Steam for 3 minutes, until the potstickers are cooked and the water has evaporated. Remove the lid and cook a little longer to make them crispy. Transfer to a towel-lined plate to remove any excess oil. Serve hot with the dipping sauce.
How to store
Store in an airtight container in the fridge for up to 3 days, or in the freezer for up to 3 months.
Leftovers
Serve these with a side of roasted vegetables from your Oddbox – broccoli and carrots work well. Otherwise, pop them into a warm mushroom broth and serve with fresh coriander and sesame seeds on top.
