Easy Crispy Cabbage Mushroom Potsticker Recipe | America's Test Kitchen

ground pork

🥗Healthier: ground chicken

💰Cheaper: ground beef

Ground chicken is leaner, while ground beef is often less expensive.

dumpling wrappers

🥗Healthier: whole wheat wrappers

💰Cheaper: wonton wrappers

Whole wheat adds fiber, while wonton wrappers are more accessible.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces salt intake, while tamari is gluten-free.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola is budget-friendly.

Start by making a scallion dipping sauce with 1/4 cup soy sauce, 2 tablespoons rice vinegar, 2 tablespoons mirin, 2 tablespoons water, 1 teaspoon chili oil, 1/2 teaspoon toasted sesame oil, and 1 minced scallion. Stir together and set aside.

Prepare 3 cups of napa cabbage. Mince 2 cups of cabbage and chop the last cup into long strips, then finely chop into small cubes.

Place the minced cabbage in a colander and sprinkle with 1/4 teaspoon table salt. Stir to coat and let it sit for 20 minutes to draw out moisture.

While the cabbage is salting, prepare 8 ounces of white mushrooms by trimming the woody ends and quartering them.

Use a food processor to finely chop the mushrooms until they are about the same size as the cabbage, pulsing about 15 times.

In a large 12-inch non-stick skillet, heat 2 teaspoons vegetable oil over medium-high heat until shimmering. Add the chopped mushrooms and sprinkle with 1/4 teaspoon table salt. Cook for 5 to 7 minutes until the mushrooms are browned and all moisture has evaporated. Transfer to a bowl and let cool for 15 minutes.

After 20 minutes, check the cabbage. Squeeze out any remaining moisture using a rubber spatula and add it to the bowl with the cooled mushrooms.

To the mushroom and cabbage mixture, add 4 teaspoons soy sauce, 1 teaspoon fresh grated ginger, 1 minced garlic clove, 1/8 teaspoon black pepper, and 4 minced scallions. Add 2 egg whites to bind the filling together. Stir until well combined.

Cover the filling with plastic wrap and chill for 30 minutes to 24 hours to firm it up before filling the potstickers.

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