Delicious Living
  • 1 cup thinly sliced napa cabbage
  • 2 green onions, thinly sliced
  • 1/2 cup thinly sliced bok choy
  • 1/2 cup peeled, sliced, and finely chopped jicama
  • 1/2 tablespoon grated fresh ginger
  • 1/2 teaspoon toasted sesame oil
  • 1 tablespoon soy sauce
  • 2 tablespoons Gyokuro tea leaves (or any looseleaf Japanese green tea)
  • 1 cup nearly boiling water
  • 1/2 cup room-temperature water
  • 1/2 tablespoon cornstarch
  • 1 package dumpling wrappers (18-24 total)
  • 2 tablespoons organic vegetable oil
  • Hot (but not boiling) water, for steaming

Green Tea Pot Stickers

Lenny and Sara Martinelli | Delicious Living
  • Serves: 18 people
  • Calories per serving: 75

Harvested only once a year, Japanese Gyokuro green tea leaves produce a very green cup with a low-tannin, vegetal flavor. Accompany pot stickers with your favorite dipping sauce, such as soy or sweet and sour.

  1. Combine first seven ingredients (cabbage through soy sauce) in a large bowl.
  2. Steep tea in 1 cup nearly boiling water for 15 seconds. Strain tea; discard water. Chop tea leaves and add to cabbage mixture.
  3. Combine ½ cup water and cornstarch. Place 1 tablespoon cabbage mixture in center of a wrapper. Brush edges with water-cornstarch mixture. Fold to make a half-moon shape. Press edges and crimp with a fork. Repeat with all wrappers and filling.
  4. Heat 2 tablespoons vegetable oil in a sauté pan. When hot, add six dumplings to sear. When brown, turn, and then add ¼ cup hot water and cover immediately to steam. Steam 2–3 minutes; remove from heat. Repeat with all dumplings.

PER SERVING (2): 75 cal, 3g fat (1g mono, 2g poly, 1g sat), 0mg chol, 2g protein, 10g carb, 1g fiber, 104mg sodium

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