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Lunch recipe · from the recipe book

Edamame, Sweet Potato and Cabbage Potstickers

Golden, crisp-bottomed dumplings with a sweet, nutty edamame and sweet potato filling brightened by ginger and cabbage, served with a tangy chili lime dip.

Edamame, Sweet Potato and Cabbage Potstickers

Ingredients

  • 2⅓ cups300 gAll-purpose flour
  • 1⅓ cups330 gWaterdivided: 165 g just-boiled for the dough, 165 g for steaming
  • ½ tsp3 gSaltdivided: half for the dough, half for the cabbage
  • 2 medium250 gSweet potatoespeeled and finely grated
  • 1⅔ cups200 gShelled edamame, frozenthawed
  • 3½ cups shredded250 gGreen cabbagefinely shredded
  • 3½ tbsp grated20 gFresh gingerfinely grated
  • 3 cloves9 gGarlicminced
  • 3 medium45 gGreen onionsthinly sliced, divided: most for the filling, a little for garnish
  • 1¾ tsp8 gToasted sesame oil
  • 3 tbsp40 gLow-sodium soy saucedivided: half for the filling, half for the dip
  • 2 tbsp28 gCanola oildivided: 1 tablespoon for the filling, the rest split in half for searing two batches
  • 1 lime, juiced44 gLime juice
  • 1⅛ tsp2 gCrushed red pepper
  • 1½ tsp10 gHoney

Steps

  1. Make the dough: stir half the salt into the flour, then pour in the just-boiled half of the water and mix with chopsticks until shaggy. Knead 5 minutes until smooth, cover and rest 30 minutes.
  2. Meanwhile, toss the cabbage with the remaining half of the salt and let sit 10 minutes, then squeeze out as much liquid as you can.
  3. Heat 1 tablespoon of the canola oil in a large nonstick skillet over medium heat. Cook the sweet potato, ginger and garlic for 5 minutes until the sweet potato softens, then let cool slightly.
  4. Roughly mash the edamame. In a bowl, mix the edamame, cooked sweet potato mixture, squeezed cabbage, most of the green onion, the toasted sesame oil and half the soy sauce.
  5. Make the chili lime dip: stir together the lime juice, the remaining half of the soy sauce, the red pepper flakes and the honey. Set aside.
  6. Roll the dough into a log, cut into 32 pieces and roll each into a thin 3½-inch round. Fill each with a spoonful of filling, fold in half and pleat the edges to seal.
  7. Wipe out the skillet and heat half of the remaining canola oil over medium-high heat. Add half the potstickers flat side down and sear 2–3 minutes until golden underneath.
  8. Pour in half of the steaming water, cover at once and steam 6–7 minutes until the wrappers are tender and the water is gone. Uncover and crisp the bottoms 1 minute more.
  9. Repeat with the last of the canola oil, the remaining potstickers and the remaining steaming water.
  10. Scatter the reserved green onion over the potstickers and serve hot with the chili lime dip.

Contains: Gluten, Soy, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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