The Recipes

Cabbage Pot Stickers


- 1/4 zucchini, brunouis
- 1/4 yellow squash, brunious
- 1 shallot, diced
- 1 clove garlic, minced
- 3-4 mushrooms, woody stems removed and finely chopped
- 1-in. piece of ginger, grated and divided in half
- 1/2 c. of rice noodles, cooked and blanched
- handful cilantro, chopped
- 4-10 savoy cabbage leaves
- drizzle of sesame oil
- 1 T. vegetable  oil
- 2 T. soy sauce
- 1 T. rice wine vinegar
- salt
- pepper

Bring a large pot of water to a boil and salt abundantly.  While this is happening, peel off the cabbage leaves and cut out the tough inner stem.  Blanch the cabbage leaves in the water for 3-4 minutes and shock immediately in ice water.  Set aside and chop the rest of your vegetables.

Bring a new pot of water to a boil and cook the rice noodles.  Drain and set aside in a bowl.  Add half of the ginger to the noodles while they are hot.

In a high-sided skillet, add the sesame oil and vegetable oil.  Add the shallot, mushrooms, zucchini and squash in short stages.  Salt and pepper once the mushrooms have started to cook.  Add in the garlic, and drizzle with soy and a tiny bit of duck sauce (optional).  Stir to combine, and transfer to the bowl with the ginger noodles.  Add in the cilantro, and stir everything together.

Take each cabbage leaf and spoon 2 T. or so of the noodle filling into the center.  Roll each leaf around the stuffing like a burrito; long side first, then the sides, then rolling it until the seam is on the bottom side.  Add a new drizzle of oil to the high-sided skillet along with a bit more soy, and add the stuffed cabbage leaves.  Pour enough water into the skillet to bring the level halfway up the cabbage bundles.  Cover and simmer until the water dissipates; approximately 14-16 minutes.  Plate the cabbage "eggrolls" with the following sauce on the side.

For the dipping sauce:

Whisk together:

- 1 T. honey
- 1 tsp. sriracha or other Asian hot sauce
- half of the ginger
- 1 T. soy sauce
- 1 tsp. rice wine vinegar
- 2 T. ponzu