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

Active: 50 min Total: 50 min
We're bringing back this classic Cook Smarts meal that is sure to impress. It was last featured in 2019.
Smarts: If this is your first time forming potstickers, give yourself some extra time to form them and be sure to check out the video linked in the prep steps below.
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Cuisines

Ingredients

Metric
Servings:
4
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
Mushroom Potstickers:
  • Ginger - 1 tsp , grated
  • Garlic - 2 cloves , chopped
  • Cilantro (opt) - 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)

Nutrition Facts

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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 (if using).
  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 some 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 / 30 mL 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 cooking 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

Amount Per Serving
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