Crisp dumplings made with shredded Brussels sprouts for an easy and delicious winter treat.
- 2 teaspoons olive oil
- 1/4 cup minced scallions
- 1 1/4 cup shredded brussels sprouts
- 2 tablespoons lemon juice
- 2 teaspoons minced ginger
- 2 tablespoons fresh minced parsley
- 2 tablespoons fresh minced cilantro
- 12–16 dumpling wrappers
- 1 to 2 tablespoon sesame or olive oil, for frying
- Tamari or soy sauce, for topping
- Toasted sesame seeds, for topping
- Heat olive oil in a large skillet. Add minced scallion and cook for 2 minutes. Add in Brussels Sprouts, lemon juice, and ginger; cooking until Brussels sprouts are brighter in color and just tender, 3-4 minutes. Remove from heat and stir in the parsley and cilantro.
- 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.
- 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.
- Serve the dumplings with a side of soy sauce and a sprinkle of toasted sesame seeds.
Tips & Tricks: 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.