• 2 cups Napa cabbage, shredded
• 1/2 cup frozen edamame, thawed
• 1/2 cup shredded carrot (about one medium carrot)
• 1 Tablespoon grapeseed oil
• 7 oz firm tofu (half a package), diced
• small bunch (4-5 thin) scallions, thinly slice
• 1 clove garlic
• about 1 teaspoon minced ginger
• 1/2 cup loosely packed cilantro, chopped
• 1 teaspoon toasted sesame oil
• dash of salt

To Assemble and Cook Potstickers:

• 1 tablespoon cornstarch
• 1 cup water, divided
• about 25 dumpling wrappers (most packages contain 50)
• 1 to 2 tablespoons neutral cooking oil

Scallion dipping sauce:

• 2 to 3 scallions, thinly sliced (use some in sauce, some for garnish)
• 1/4 cup rice vinegar (we used white wine)
• 1/4 cup soy sauce
• 1 tablespoon toasted sesame oil

Method:

1. Clean and chop/shred cabbage leaves, removing the thickest part of the stems. Thaw edamame and grate carrots.
2. Heat a large sauté pan over medium heat, add a tablespoon of oil and heat. Add scallions, ginger, and garlic and cook for one minute. Add carrots and edamame, cook for about two minutes. Add cabbage and cook until slightly wilted, about another two minutes. Add tofu and cook about one minute more. Season with salt and transfer to a fine-mesh colander, allowing any excess liquid to drain. Let cool.
3. Pulse the filling and cilantro a few times in a food processor or chop finely by hand. This allows the ingredients to really come together and makes it easier to stuff the dumplings. Adjust seasonings, if needed, and then mix in the sesame oil.
4. Spray two baking sheets with olive oil or cooking spray. Mix cornstarch and 1/2 cup water in a small bowl. Remove a wrapper from the package and place on a plate. Cover the remaining wrappers with a damp towel or some plastic wrap to prevent them from drying out. Brush the wrapper with the water-cornstarch mix and put about 2 teaspoons of filling in the center. Fold the wrapper in half, sealing the rounded edge shut. Make a few small pleats down each side to seal in the filling. Rest the dumpling, pleats up, on prepared baking sheet and repeat with remaining filling and wrappers. You may need to re-seal some of the edges with the water-cornstarch mixture.
5. Prepare the scallion dipping sauce by whisking together all the ingredients and adjusting for taste.
6. Heat a large skillet (that has a lid) over medium-high heat. Once hot, add the oil and heat this too. Place as many potstickers as you can fit in a single layer and cook until browned on the bottom. This should take a minute or two. If you like crispy potstickers (like me), feel free to flip them and brown a second side for another minute. Once browned, add about 1/4 – 1/2 cup of water and cover immediately. Let steam for about 2 or 3 more minutes, remove the cover, and let the rest of the water evaporate.
7. Transfer to serving plate, garnish with scallions, and serve with individual bowls of dipping sauce.

Pleated, round wrappers.

Folded, square wrappers. The round ones can be hard to find, so use what you have!

These were delicious! Something about the cilantro-ginger-cabbage-edamame-carrot combination just did me in.

When we made Deb’s version, we wound up with 50 dumplings and leftover filling. This time, the cabbage really shrunk in size when it was cooked, so the recipe only made about 25. If you double the filling, you can easily freeze these for later. Just leave them on the baking sheets and pop into the freezer. Once frozen, put the dumplings in a freezer bag. No need to defrost – just pan fry for up to 5 minutes and steam for up to 4 minutes.

We’re going to be up to ears in greens again next week. What’s your favorite way to prepare cabbage, kale, or chard?