Potstickers! Potstickers filling wrapped in cabbage and fried in sesame oil!

Byzitouni

🛒 What You’ll Need

  • For the Filling:
    • 1 lb Ground pork or chicken 🥩
    • 2 cloves Garlic, minced 🧄
    • 1 tbsp Fresh ginger, grated 🫚
    • 2 tbsp Soy sauce 🏺
    • 1 tsp Sesame oil (plus extra for frying!) 🪵
    • Optional: Chopped green onions or water chestnuts for extra crunch! 🌿
  • For the “Wrapper”:
    • 1 head Napa cabbage or Savoy cabbage leaves (blanched until pliable) 🥬

👩‍🍳 Instructions

  1. Prep the Leaves: Carefully peel large leaves from the cabbage head. Blanch them in boiling water for 1–2 minutes until soft, then immediately dunk in ice water and pat dry. 🥬🌊❄️
  2. Mix the Filling: In a large bowl, combine your ground meat, garlic, ginger, soy sauce, and sesame oil. Mix until well incorporated and fragrant. 🥣🌪️💎
  3. The Perfect Wrap: Place a small log of the meat filling at the base of a cabbage leaf. Roll it up tightly, tucking in the sides as you go, to create a neat little parcel as seen in the photo! 🥬🤝📐
  4. The Sizzle: Heat a generous splash of sesame oil in a large skillet over medium-high heat. 🪵🍳🔥
  5. The Golden Sear: Place the cabbage rolls in the hot pan. Fry them until the cabbage is beautifully browned and caramelized on all sides—this is where that deep, nutty flavor comes from! ⏲️📈🙌
  6. The Finish: If the filling needs a bit more time, add a splash of water to the pan and cover with a lid to steam for 2–3 minutes until the meat is fully cooked through. 💨🥘✨
  7. Serve: Enjoy these hot and crispy potstickers with a side of spicy soy dipping sauce! 🍽️😋🧤✨

🔥 Pro Tips:

  • The “Crispy” Secret: For that perfect golden-brown crust shown in the photo, make sure your cabbage leaves are very dry before they hit the hot sesame oil! 🥬🛡️💎
  • The “Flavor” Hack: Use a mix of toasted sesame oil and a neutral oil (like avocado oil) to prevent the sesame flavor from becoming too bitter during the high-heat frying process! 🪵🎯✨

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