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Mushroom and Cabbage Potstickers
with sweet chili dipping sauce / Szechuan green beans

Active: 50 min Total: 50 min

Making potstickers is a lot of fun and gets easier with practice. We've previously included shiitake potstickers in a meal plan, and this variation includes finely chopped cabbage to give the filling more substance. If this is your first time shaping potstickers, give yourself some extra time to get the hang of it.
Smarts: Potstickers freeze well, so make extra while you've got everything set up.

Tags

Ingredients

Servings:
4
Metric
Mushroom Potstickers:
  • Ginger - 1 tsp, grated
  • Garlic - 2 cloves, chopped
  • Cilantro - 2 tsp , leaves chopped
  • Mushrooms, shiitake - 16 oz, finely chopped (sub any brown mushrooms)
  • Cabbage, napa or savoy - 4 oz, finely chopped
  • Oil, cooking - 1 Tbsp + 2 Tbsp
  • Salt - 3/4 tsp
  • Coriander, ground - 1/2 tsp
  • Parchment paper - 1 sheet (sub wax paper)
  • Wonton wrappers, round or square - 24 (look for these refrigerated near the produce section)
Sweet Chili Dipping Sauce:
  • Vinegar, rice - 1/4 cup
  • Water - 1/4 cup
  • Sugar - 2 Tbsp
  • Chili garlic sauce - 1/2 tsp
  • Lime juice - 1 tsp
Szechuan Green Beans:
  • Green beans - 1 lb, trimmed
  • Oil, cooking - 1 Tbsp
  • Stock, any type - 1/4 cup (sub water)
  • Red pepper flakes - 1/2 tsp
  • Oil, toasted sesame - 1/2 tsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Make sweet chili dipping sauce - Combine vinegar, water, sugar and chili garlic sauce in a small saucepan. Bring to a simmer and simmer until sauce thickens, ~5 minutes. Stir in lime juice. (Can be done up to 5 days ahead)
  2. Ginger / Garlic / Green beans - Prep as directed. Combine ginger and garlic. Store green beans separately. (Can be done up to 5 days ahead)
  3. Cilantro - Chop cilantro.
  4. Mushrooms / Cabbage - Combine mushrooms and cabbage in the bowl of a food processor and pulse until finely chopped. If you prefer, you can finely chop them with a knife and combine. (Can be done up to 2 days ahead)
  5. Make potsticker filling - Heat a wok with first part of oil (portion for the potstickers) over medium heat. Add mushrooms and cabbage and saute until very tender and all water has cooked off, 4 to 6 minutes. Add ginger, garlic, salt and ground coriander. Saute for 1 minute more. Remove from heat and stir in cilantro. (Can be done up to 2 days ahead)
  6. Form potstickers - Line a sheet pan with parchment or wax paper. (If making these ahead of time, dust the paper lightly with some flour to prevent the potstickers from sticking.) Watch this video to see how to wrap potstickers or use these instructions: Working with six wonton wrappers at a time, lay the wrappers out on a flat surface. Fill a small bowl with water. Use your fingertips to wet the edges of each wrapper and spoon 2 heaping teaspoons of filling into the center. Fold the wrapper over and pinch the edges tightly to seal. Place on prepared sheet pan. You can take an extra step and fold and pinch the sealed edges several times to create pleats (this is just decorative, but is fun to try!). If making these ahead of time, cover with plastic wrap and refrigerate. (Can be done 1 day ahead)

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Make

  1. Heat a large nonstick pan with a tight-fitting lid over medium heat. Add second part of oil (portion for the postickers) and when it begins to shimmer, add potstickers in a single layer so that the edges are just barely touching (cook these in batches if they won’t all fit in one pan). Cook, uncovered, until bottoms are golden brown, ~3 minutes.
  2. Add 2 Tbsp / 30mL of water (for 4 servings; adjust if customizing) to the pan and cover tightly with lid. Steam for 4 minutes.
  3. While potstickers are steaming, heat a wok or skillet over medium-high heat. Add oil (for the green beans) and then green beans and saute for 1 minute. Add stock and cover with a lid. Steam until tender, 4 to 5 minutes. Stir in some salt, red pepper flakes and toasted sesame oil. If you’d like these to be really spicy, add some extra red pepper flakes.
  4. Serve potstickers with dipping sauce and green beans on the side. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (149)
Gluten-free (4)
Paleo (17)
Vegetarian (26)

94 reviews

This dish was so good!! This was the first meal we made with CookSmart and it was pretty easy and really tasty! Would love to see a video on cooking and steaming the wontons. Can't wait to make the other meals!!

By: Kelly
Posted: May 30, 2018
Diet: Original
0 Helpful

So delicious! I never would have thought I’d be making my own potstickers! I have made them three times and my family loves them. We double the sauce.

By: Alyson
Posted: Apr 21, 2018
Diet: Original
0 Helpful

The flavor of the pork was delicious. Loved the seasoning. Added a little extra Sriracha sauce at the table (not everyone in the family likes super spicy). Really good.

By: Johnna
Posted: Apr 13, 2018
Diet: Paleo
0 Helpful

We made spring rolls instead of pot stickers since we couldn't find the wonton wrappers, but it was still super delicious!

By: Jenna
Posted: Mar 20, 2018
Diet: Original
0 Helpful

These were fun. I liked the pork, but made a version with pork, cabbage and mushrooms with leftover wrappers and preferred that. I am glad I learned how to make them though!

By: Rachel
Posted: Mar 16, 2018
Diet: Original
0 Helpful

Super late to the potsticker party, but they were yummy. They did take a long time and luckily I had help. I added some ketchup and ginger to the sauce. It wasn't very thick, but it was still tasty. I also added mushrooms and cabbage (from the veg version) to the filling. Had a significant portion of filling left after I ran out of wrappers, too.

By: Jessica
Posted: Mar 12, 2018
Diet: Original
0 Helpful