Pea Potstickers with Cabbage and Ginger

Pea Potstickers with Cabbage and Ginger

  • Author: Erin Alderson
  • Prep Time: 30 mins
  • Cook Time: 10 mins
  • Total Time: 40 mins
  • Yield: 1 1/2 dozen potstickers 1x



  • 2 teaspoons olive oil
  • 1 cup shredded savoy cabbage
  • 2 teaspoons minced ginger
  • 1 clove garlic, minced
  • 1 cup Cascadian Farm garden peas
  • 2 tablespoons fresh minced cilantro
  • 18 wonton wrappers (store bought or homemade)
  • Oil, for frying

Dipping Sauce

  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon sesame seeds
  • 1/2 teaspoon chili flakes.


  1. Preheat a large skillet over medium-low heat. Add in the cabbage and cook for 2 minutes, just to soften. Stir in the ginger, garlic, and peas. Continue to cook, stirring occasionally, until the peas are warm and starting to char. Remove from heat and stir in the cilantro.
  2. Set up an assembling station with a small bowl of water, filling, and wrappers. Working with one skin at a time, place about 1 tablespoon of filling in the middle. Dip your finger in the water and run it along the entire edge of the wrapper. Fold both ends up (or corners if you are using square wrappers) and lightly pinch. Working with one side, pleat and pinch together making sure that once pleated, the potsticker is sealed. Repeat with remaining filling and wrappers.
  3. Wipe out the skillet you used for the filling, return to medium-low heat, and add enough oil to cover the bottom of the pan (you only need a thin layer). Working in batches if necessary, place potstickers, flat-side down, into the oil without crowding the pan. Cook for 2 minutes or so, until the side is crisp and golden. Flip, cook for another 2 minutes or so and transfer to a plate.
  4. Whisk together ingredients for the sauce and serve along side the potstickers.


+ If you have extra time, I recommend doubling/tripling the batch and freeze the extra. To freeze, after pleating, place on a tray so that no potsticker is touching another and freeze. Once frozen you may then transfer to a container. When ready to eat, you can cook them frozen- just allow for a little extra time.