Vegetable Dumplings (Potstickers!)

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• 1/4 cup Cabbage
• 1/8 tsp + 1 tsp Salt
• 1 each Dried shiitake mushrooms
• 1 5/8 tablespoons Firm tofu
• 1/8 tsp Garlic
• 1/8 tsp Ginger
• 5/6 tsp Green onions
• 5/6 tsp Potatoes
• 1/6 tsp Sesame oil
• 1/8 tsp Soy sauce
• 1 tsp Sugar
• 1/4 pinch White pepper
• 5 each Dumpling wrappers
• 1 1/6 teaspoons Canola oil
• 1 5/8 teaspoons Water

1. Wilt cabbage 20 min, squeeze. Soak mushrooms 30 min, squeeze, finely chop. Mix with remaining Filling ingredients. Wrap. Pan fry 2 min, 1/4 cup water, pan-steam 5 min.
2. Prepare cabbage - Toss cabbage with 1/2 tsp salt in a bowl. Set aside for 20 minutes. Then grab handfuls and squeeze out excess water as best you can. Place squeezed cabbage in a bowl for mixing the filling in.
3. Shiitake mushrooms - Soak mushrooms in 1 litre of boiling water for 30 minutes. Squeeze out excess liquid and finely chop into 2 mm pieces. Add to the filling bowl.
4. Potato - Add grated potatoes to filling mix, including all the liquid that leached out when you grated it. We want all that starchy juice for its binding power!
5. Filling - Add remaining ingredients into the filling bowl, mix to combine. It will look crumbly - don't worry, everything sticks together better when steamed thanks to the potato.
6. Dumpling wrappers - Take one wrapper from the packet. Keep unused wrappers covered so they don't dry out.
7. Wrap dumplings - (See video at 1m 30s!) Place a wrapper in your non-dominant hand. Dip your index finger in water and run it along the lower half of the wrapper (edge closest to you). Place 1 loosely-packed tablespoon of filling in the centre. Fold the wrapping over the filling, then seal with pleats. (If this is too hard, skip the pleats and seal flat).
8. Finished dumplings - Stand dumpling upright with the pleats on top, and lightly press down to flatten the base. Shape gently into a slight curve. Place on a tray lightly dusted with cornflour/cornstarch. Repeat for remaining dumplings. Keep completed dumplings covered with a tea towel to prevent them from drying out. If you're making ahead, cover dumplings with cling wrap and refrigerate. See storage notes.
9. Cooking vessel: Use a large non-stick pan with a lid (Note 6).
10. Pan fry: Heat 1 tablespoon oil over medium high heat. Pan fry 12 to 15 dumplings for 2 minutes until the base is golden brown.
11. Steam: Pour over 1/4 cup water over the dumplings in the skillet - it will steam and bubbly vigorously! Place the lid on and steam for 5 minutes or until the water in the pan has evaporated.
12. Cooked! Remove the lid. The water should have been driven off, and the wrapping should be semi-transparent (indicating it is cooked). The base should be crispy again. If not, leave the pan uncovered for a bit until the base crisps up again in the oil.
13. Serve: Scoop the dumplings up with a spatula and place on a serving plate. Serve with soy sauce and chili paste for dipping, or rice vinegar mixed with soy sauce. Best served fresh - I get another batch cooking as we eat the freshly cooked ones!
14. Using either a bamboo steamer set over a large wok with simmering water, or other larger steamer. Line with a fitted sheet of parchment paper with holes, and steam the dumplings for 8 minutes.