Let’s face it, potstickers are really just filled dough and most filled dough things are amazing. Boston Cream Donuts or Ravioli anyone? The the cabbage adds a perfect crunch to the potsticker to keep it from becoming bland and mushy. The trick is to saute the cabbage just right until it’s tender, but still has a bite to it.
TVP (Textured Vegetable Protein) – not an appealing name, I know, is one of my favorite ingredients to work with because it literally takes on the taste of anything you put on it. As a blank flavor canvas, you can go in any direction. Want tacos? Use it as the “meat”. Need a chunky pasta sauce? TVP can turn a plain Jane jarred sauce to delicious Bolognese. For this dish, I went Asian inspired. Some soy sauce, ginger and a few other pantry staples, this boring, tasteless protein becomes full of flavors.
I’d say the hardest part about making the cabbage potstickers is the stuffing and pinching of the dough. The first 5 or so that I did were misshaped, had stuffing coming out and overall failed. But hey, that’s why you make a lot of dough and filling and practice, practice, practice until you get it right. After practicing on the first batch, the second round turned out much better. When you’re stuffing these, be sure to start small with the filling to see how much your dough rounds can handle.
And the most important part…Taste! Cabbage Potstickers are so freaking good! You get salty, sweet, crunchy and soft all in one bite. They are perfect for finger food, appetizers or filling a plate with them for dinner (which I had to do after making them of course).
Take a crack at them and let me know what you think!
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