Main Meals

Oyster Mushroom & Cabbage Potsticker

…so I discovered an Asian grocery mecca called H Mart really close to my place. I don’t know if that’s a good thing or bad..because I have a tendency to get overexcited at a new grocery store – remember my first TJ experience?
This place reminded me of an outlet mall during holidays, very chaotic and crowded…yet I navigated myself through each aisle wandering around different greens I had never seen or heard of before, trying to not get overwhelmed by an aisle full of colorful sauces, and pretended not to get too distracted with stacks of noodles in varying shapes and sizes. Let’s not even talk about a large area just dedicated to seafood. I ended up with a handful of grocery bags and returned home with a huge appetite for Asian food.
I make mo:mo, Nepali dumplings frequently but for a change I made potstickers, pan fried Chinese dumplings. Traditionally, potstickers consists of ground meat as their filling but I made a very minimal yet extremely flavorful mixture with oyster mushroom and red cabbage with hardly any spices. Also it only requires a sautee pan. No steamer fuss. 
Mo:Mos will always have a special place in my heart but I can’t deny the specialty of potstickers with its own simple taste, texture, and cooking method. 
Neither me nor the boyfriend missed the traditional potstickers with meat fillings..this is actually what happened: 
me: how do you like it?
boyfriend: these are really good. did you use chicken?
me: no, I used mushrooms.. and continued eating
boyfriend: Meatless Mondays will never be the same! These are really really goood. (multiple times)
and half and hour later, we both were staring at the empty plate. The End. 
Oyster Mushroom and Cabbage Potsticker
about 35 potstickers
2 cups oyster mushroom, finely chopped 
1 cup red cabbage, finely chopped
2 tablespoon onion, very finely chopped
2-3 scallions, green part only, chopped
2 generous tablespoon soy sauce
1 tablespoon corn starch
2 tablespoon dry wine
1 packet Gyoza wrapper (round wrappers)
1 cup vegetable broth or water, divided
2-3 tablespoon canola oil
salt and pepper, to taste

– In a medium bowl, combine all the above ingredients except for the broth. Set aside.
– For assembling potstickers-take one wrapper from the package and lightly wet the edges of wrapper with water. Using a fork or a spoon, place about 2 teaspoon of mixture in the center of the wrapper. Fold over and seal the edges. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.

– Heat a saute pan over medium heat. Add 1 tablespoon oil to the pan. Add 8-10 potsticker at a time (or depending upon the size of your pan making sure they don’t touch each other) to the pan and cook for 2 minutes.
– Add 1/3 cup broth to the pan and turn the heat down to low, cover, and cook for another 2 minutes.
– Remove from the pan and keep it aside.
– Clean the pan in between batches as necessary and repeat until all the potsticker are cooked. Serve immediately with sweet chili sauce or any other sauce of your choice.

Hope everyone is off to an amazing week.

Dixya Bhattarai

Dixya Bhattarai

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