Happy Chinese New Year! Let’s give a big warm welcome to the Year of the Rooster as we usher in a new Lunar year of good luck, happiness and prosperity. Food is central to Chinese New Year celebrations, as many dishes traditionally eaten during that time serve as important symbols. You may come across whole fish, turnip cake, spring rolls, chicken lettuce wraps and popular desserts such as walnut cookies, candies and other delicacies. Another must-have for the holiday are dumplings, also known as jiaozi. Dumplings are eaten in excess for breakfast, lunch and dinner because of their resemblance to gold and silver ingots and their representation of wealth and good fortune. They can be eaten steamed or pan-fried into potstickers, which is what today’s recipe is all about. While potstickers are usually filled with pork and shrimp, we’re going down a healthier route and stuffing them with Napa cabbage, organic carrots, shiitake mushrooms and more. Just because they don’t have meat doesn’t mean they’re not Chinese New Year worthy! These delicious little pockets of gold are incredibly simple to make and get crispy on one side and succulent on the other from being seared in a hot wok and left to finish steaming. Make a big batch of them and freeze any leftovers you don’t use so you can indulge in them all through the remainder of the Year of the Rooster! And check out our other lucky Chinese New Year Recipes by Chef Martin Yan to try during the holiday!
Shiitake mushrooms are essential to Asian cooking. They symbolize longevity in Asian culture because of their incredible health benefits and have both long-standing culinary and medicinal use. These earthy, fragrant mushrooms have a savory yet sweet umami flavor and meaty, hearty texture that lend themselves to some pretty incredible dishes. You can toss them into a classic Bok Choy and Shiitake Stir-Fry, Braised Chicken with Shiitake and Snap Peas or Creamy Shiitake Mushroom Soup and much more. If you’re unable to find fresh shiitake mushrooms, feel free to use dried shiitake mushrooms instead. All you need to do is rehydrate them by soaking in water for around 30 minutes and then you can use them as you would fresh. Melissa’s Dried Mushrooms are a wonderful alternative if you can’t get your hands on your favorite mushrooms and taste just as scrumptious once reconstituted.
Yields: 24 potstickers
- 24 wonton wrappers
- 1 head of Napa cabbage, shredded
- 1 cup of Dried Shiitake mushrooms, soaked and sliced
- 1 organic carrot, shredded
- 1 red onion, sliced
- 1 clove of garlic, minced
- 1 cup of chives, chopped
- 1 piece of ginger root, 1-inch, peeled and grated
- 2 tablespoons of rice wine vinegar
- 2 teaspoons of soy sauce
- 1 teaspoon of sesame oil
- 1 teaspoon of white pepper
- Vegetable oil
- Water, for assembling the potstickers
1. In a large wok or skillet over medium high heat, add the vegetable oil and cook the ginger and onions for 2 minutes. Then add the mushrooms. Afterwards, add the carrots, Napa cabbage and chives. Pour in the soy sauce, rice wine vinegar and sesame oil and cook the vegetables for another 3 to 4 minutes, until softened.
2. Drain the oil from the vegetables and set aside. Allow for the filling to cool for at least 15 minutes.
3. Lay out your wonton wrapper onto a flat surface. Fill a small bowl with water. Spoon about 1 tablespoon of the filling into the center of the wrapper. Then dip your finger into the water and wet the edges of the wrapper. Fold the edges of the wonton wrapper over in the center and pinch the sides to form a few pleats to seal the potstickers.
4. Heat up more vegetable oil in your wok or skillet over high heat. Add the potstickers face side down and cook for about 2 minutes until browned.
5. Add about 1/2 cup of water to the wok or skillet and cover with a lid. Cook for about 3 minutes. Remove the lid and finish cooking until the remaining water has evaporated.
6. Remove the potstickers from the heat and serve immediately alongside your favorite dipping sauce.