Not my recipe, but I've tweaked it some, and changed the cooking method Dave Lieberman originally used. These dumplings can be fried as potstickers (his original choice), deep-fried, steamed or baked.


Veggie Potstickers

Recipe courtesy Dave Lieberman and

Show: Good Deal with Dave Lieberman

Episode: Home-Cooked Take-Out

Modified by Dave Minnich



2 tablespoons vegetable oil

1 leek, cleaned and thinly sliced
2 tablespoons minced garlic
1 head Napa cabbage, finely shredded
2 tablespoons rice wine vinegar
2 teaspoons soy sauce
1-inch piece fresh ginger, peeled and grated
1 medium carrot, grated on finest holes of a box grater
30-40 wonton wrappers

1/2 gallon vegetable or peanut oil, for frying




1. Heat the oil in a large nonstick skillet over medium-high heat. Add the leeks and garlic and cook until leeks begin to soften, about 3 to 4 minutes. Add the cabbage, vinegar, soy sauce, and ginger and cook, stirring, until cabbage is soft, about 3 to 4 minutes more. Remove from the heat and stir in the carrot. Allow the filling to cool.

2. Transfer cabbage mixture to a mixing bowl and work together until fully incorporated. Keep refrigerated until ready to use.

To make the dumplings, lay a wonton wrapper on the work surface and put about 1 tablespoon of the filling in the center. Dip your finger in a little water and wet the edges of the wonton wrapper; this will help the dumpling seal when cooking. Bring the outside edges of the wonton wrapper together over the filling and press it together to form a pouch. Continue with the remaining wrappers and filling.

3. Heat oil in a 6-quart Dutch oven to 360 degrees F.

4. Gently place the dumplings in the oil, 7 to 8 at a time. Fry until golden, approximately 2 minutes. Remove to a cooling rack set in a sheet pan lined with newspaper, sprinkle with paprika, and let cool at least 5 minutes before serving.

5. Transfer to a platter and serve with the dipping sauce.


1) The formed, uncooked dumplings can be frozen for future use by laying them on a single layer on a baking tray lined with wax paper. Once dumplings are frozen solid, remove them to a freezer bag and store for up to several months. 

2) The cooked dumplings can be frozen for future eating by the same method. To reheat, place in a single layer on a baking tray in a 350° F oven for 12-15 minutes.


Asian Dipping Sauce:



1/4 cup light soy sauce

2 tablespoons rice wine vinegar
1/2-inch piece fresh ginger, peeled and finely grated
1 teaspoon sugar
1/2 teaspoon walnut oil
1/2 lemon, zested

1/2 orange, zested

1 tablespoon garlic

1 tablespoon garlic

Red pepper flakes, to taste



Stir all ingredients together in a small bowl until sugar is dissolved. Refrigerate until ready to serve.

Yield: about 1/3 cup