- 2 cup red cabbage
- 2 cup green cabbage
- 1 cup carrots
- 1/2 cup green onions
- 1 tablespoon soy sauce
- 1/2 tablespoon rice wine
- 1 1/2 tablespoon cornstarch
- 2 tablespoon water
- 32–36 none dumpling skins
- 1 tablespoon oil
- 1/4 cup water
- In a medium pan, saute cabbages and carrots together until slightly browned and wilted. Scoop into a bowl and combine with green onions. In a separate small bowl whisk together soy sauce, rice wine, and 1 tablespoon of cornstarch until corn starch is dissolved. Pour over cabbage mixture and stir until all of the cabbage is covered.
- In a separate bowl, combine water and remaining 1/2 tablespoon of cornstarch. Working with one skin at a time, place about 1 tablespoon of filling in the middle. Dip your finger in the water/cornstarch mixture and run it along the entire edge of the wrapper. Fold both ends up and lightly pinch. Working with one side, pleat and pinch together making sure that once pleated, the potsticker is closed. Repeat with remaining filling.
- If you want, you may now freeze any potstickers you may not use. Simply 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.
- For cooking potstickers, heat a tablespoon of oil (I used canola) over medium-high heat. Place potstickers in pan so that no potsticker is touching. Cook for 1- 1 1/2 minutes until bottom is browned. Pour in 1/4 cup of water, place a tight fitting lid on the pan, and continue to cook for another 3-4 minutes or until filling is done.
- I ate these with soy sauce but there are many different recipes out there for different dipping sauces.
- * you may also notice that my wrappers are slightly thin- I had to use wonton wrappers cut into circles because that is the closest thing I could find to a dumpling skin.