Happy Kitchen: Easy Crispy Cabbage Mushroom Potstickers — cooking, recipes, bon apetit

Bright, salty, and delightfully crispy, these vegetarian cabbage mushroom potstickers deliver all the joy of dumplings without fuss. The recipe balances juicy Napa cabbage, umami-rich mushrooms, and a punchy scallion dipping sauce. It teaches simple, reliable techniques—salting to remove excess moisture, pulsing mushrooms for an even texture, and pan-frying with a steam finish—to produce potstickers that are crispy on the bottom and tender inside. This is the perfect recipe for anyone who loves cooking, recipes, bon apetit energy in every bite.

Key takeaways

• Remove excess water from cabbage and mushrooms to avoid soggy wrappers.
• Pulse mushrooms in a food processor for a cohesive filling that mimics meatiness.
• Two-stage cooking (pan-sear, steam, then re-sear) yields golden, crispy bottoms and fully cooked tops.

Ingredients at a glance

• Gyoza (potsticker) wrappers — 24
• 3 cups finely minced Napa cabbage (about)
• 8 ounces white mushrooms, washed, trimmed, and pulsed
• Vegetable oil
• Soy sauce, grated ginger, garlic, scallions, black pepper
• 2 egg whites (binding)
• For the scallion dipping sauce: soy sauce, rice vinegar, mirin, water, chili oil, toasted sesame oil, minced scallion

Make the scallion dipping sauce

The dipping sauce is a quick stir-together condiment with a salty, slightly sweet, and spicy profile. It brightens the potstickers and requires no cooking.

1. Combine 1/4 cup soy sauce, 2 tablespoons rice vinegar, 2 tablespoons mirin, and 2 tablespoons water.
2. Add 1 teaspoon chili oil and 1/2 teaspoon toasted sesame oil.
3. Stir in one minced scallion (white and green parts) and set aside.

Prep the cabbage and mushrooms like a pro

Salting Napa cabbage draws out the watery juices that would otherwise make the filling soggy. Mince the leaves finely so the texture of the filling is cohesive and easy to pack into wrappers.

1. Trim and thinly slice Napa cabbage into long strips, then turn and chop into fine pieces until the total reaches about 3 cups.
2. Place the minced cabbage in a colander, sprinkle with 1/4 teaspoon table salt, and let rest for about 20 minutes to draw out moisture.
3. Press or squeeze with a rubber spatula to release any trapped liquid before combining with other ingredients.

Pulse the mushrooms

Pulsing mushrooms in a food processor gives the filling a meaty, unified texture. Start with quartered mushrooms so the processor produces evenly sized pieces close to the size of the cabbage.

1. Trim woody ends from 8 ounces of mushrooms and quarter them.
2. Pulse about 15 times in a food processor until the mushroom pieces match the size of the cabbage.
3. Sauté the mushrooms in 2 teaspoons vegetable oil over medium-high heat with 1/4 teaspoon salt until all moisture evaporates and the mushrooms begin to brown, about 5 to 7 minutes. Cool for 15 minutes.

Assemble the filling

With moisture removed, build a savory, concentrated filling that will stay together when cooked.

• Into a large bowl combine the cooled mushrooms and squeezed cabbage.
• Add 4 teaspoons soy sauce, 1 teaspoon grated fresh ginger, 1 minced garlic clove, 1/8 teaspoon black pepper, and 4 minced scallions.
• Fold in 2 egg whites to bind and create a tender, slightly puffy filling after cooking.
• Cover and chill for 30 minutes to 24 hours to firm the mixture for easier filling.

Filling and shaping potstickers

Work in small batches so wrappers stay hydrated. Keep finished wrappers under a damp towel to prevent drying.

1. Use a scant tablespoon of filling per wrapper (a mini cookie scoop is handy).
2. Brush wrapper edges with water and fold into a simple half-moon shape, pressing firmly to remove air pockets.
3. Gently flatten one side of each finished potsticker so it will sit flat in the pan and brown evenly.
4. Repeat until all 24 are assembled. Refrigerate up to 24 hours or freeze up to one month.

Pan-fry and steam for perfect texture

The pan-fry-then-steam technique gives a crisp, golden bottom and a fully cooked, slightly translucent top.

1. Brush 1 tablespoon vegetable oil over a cold 12-inch nonstick skillet so oil coats evenly.
2. Arrange about 12 potstickers in the pan without overcrowding.
3. Cook over medium heat until bottoms are golden, about 3 to 4 minutes.
4. Reduce heat to low, add 1/2 cup water, and immediately cover. Steam until most water is absorbed and wrappers look slightly translucent, about 8 to 10 minutes.
5. Remove lid and increase heat to medium for 1 to 2 minutes to re-crisp the bottoms. Transfer to a plate to drain excess oil. Repeat with remaining potstickers.

Serving ideas and storage tips

Serve the potstickers warm with the scallion dipping sauce for a salty, sweet, and slightly spicy complement. Add a simple side salad or steamed greens for a light meal.

• To reheat frozen potstickers: pan-fry from frozen, then add water and steam until cooked through.
• Refrigerated potstickers keep up to 24 hours; frozen ones are best within one month.

Final notes

These potstickers are an inviting example of how small technique choices transform simple ingredients. Salting the cabbage, drying and browning the mushrooms, and using egg whites for binding all contribute to the delightful contrast between crisp wrapper and silky filling. Happy cooking—these potstickers make every mealtime feel like a celebration of cooking, recipes, bon apetit.

Quick tip: If time is tight, prepare the filling ahead and freeze uncooked potstickers on a baking sheet before transferring to a bag. Then cook straight from frozen when hunger strikes.

This article was created from the video Easy Crispy Cabbage Mushroom Potsticker Recipe | America's Test Kitchen with the help of AI.

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