Cabbage + Beet Potstickers

A colorful twist on an Asian classic, Cabbage + Beet Potstickers are a beautiful sight to behold! Better yet, they taste incredible! They’re gyoza-mazing!!

Cabbage + Beet Potstickers |

If you’ve been following along with my recent Instagram stories, you probably know that I recently quit my job. I’ve been doing some freelance work, continuing to help/train at my old job, and deep cleaning my entire house. I’ve also had a lot more time and flexibility to take on some fun cooking projects. I signed up for an online bread class and have been turning out loaves and loaves every week. I am brewing my own kombucha. I made dumplings.

Cabbage + Beet Potstickers |

One trait I have learned to appreciate myself is my tenacity in learning something new. It is absolutely unacceptable to do something once and mediocre in my life. Mastery is the only way. “If at first you don’t succeed…” Try and try and try and cry a little and stand in your kitchen for four hours until your feet feel broken and forget to eat lunch until 3pm and then FINALLY get it right? Oh, that’s not how the saying goes? Hmm. Well, regardless, after a little (ha) trial and error, I think I got the perfect potsticker folds down.

Let me add one thing, it is absolutely not required that you slave over your dumplings to get perfectly beautiful folds. Seriously, just fold that shit in half, crimp it with a fork, and move on with your life. It only took me a few hours to learn because I am an unrelenting perfectionist. Don’t be like me.

Cabbage + Beet Potstickers |

But are they worth all the effort? YES!! I wish I could shout that YES on the rooftops because they are just THAT good. The tender wrapping has a crisp bottom, the earthy flavorful filling has just the right crunch, and the sweet and salty sauce is worthy of drowning every bite in. I legit get emotional when my plate is empty… They’re delightfully addicting!

Cabbage + Beet Potstickers |

Gyoza wrappers (aka dumpling wrappers aka potsticker wrappers aka the round ones) are sold at almost all grocery stores (I usually find them near the tofu) but you can definitely find them at Asian grocery stores. You can purchase JSL Foods Twin Dragon products at Albertsons, Shaw’s, Von’s, Stater Bros, Lucky’s, Food Maxx, Fred Meyer, QFC, Cub Foods, Rainbow Foods, Safeway, Associated Stores, Price Rite, Shop Rite, Winco, Price Chopper and Gelson’s! I use Twin Dragon Gyoza Wrappers because they are vegan, non-GMO, and contain 100% natural ingredients. Full disclosure, JSL Foods Inc. sent me the wrappers to use as part of their Blogger Recipe Challenge but they will definitely be my new go-to!

To be honest, I haven’t eaten a ton of gyoza or potstickers in my day, but I have an experienced dumpling veteran in my house who fully approves! He was impressed with the texture of the dumpling wrappers and coached me to pack the fillings in more tightly- which I achieve by pressing the spoonful of filling against the side of the bowl. And speaking of filling…

Cabbage + Beet Potstickers |

All the potstickers I’ve seen in my day have been a boring brownish color with maybe a slight hint of green or orange showing through. When I called these Cabbage + Beet Potstickers, I wanted you to look at them and KNOW what was inside. I love how the dark purple and red vegetables bleed together and show brightly through the wrapper. After all, you eat with your eyes first!

Cabbage + Beet Potstickers |

Making potstickers by hand definitely isn’t going to be Rachael Ray’s next “30-Minute Meals” special but they are worth the extra time. If you do a good job of getting everything ready in advance- you can make the filling and dipping sauce the day before!- the act of filling and tucking is a nice meditation that ends in a delicious meal!

Cabbage + Beet Potstickers

Prep Time: 1 hour

Cook Time: 15 minutes

Yield: 36 potstickers

A colorful twist on an Asian classic, Cabbage + Beet Potstickers are a beautiful sight to behold! Better yet, they taste incredible! They’re gyoza-mazing!!


  • 3 medium beets, shredded
  • ½ head red cabbage, shredded
  • 2 cloves garlic, minced
  • 3 green onions, sliced
  • 1” piece of ginger, grated or minced fine
  • 2 Tbs. soy sauce
  • 1 Tbs. rice vinegar
  • 1 tsp. salt
  • ½ tsp. white or black pepper
  • 36 Twin Dragon dumpling wrappers
  • Additional green onions and sesame seeds, for garnish
  • Dipping Sauce:
  • 2 Tbs. soy sauce
  • 2 Tbs. rice wine vinegar
  • 1 Tbs. agave (or maple syrup or honey)
  • 1 tsp. toasted sesame oil


  1. Filling: Grate beets and cabbage on the large holes of a box grater to get them shredded finely. You could also use a food processor.
  2. Heat a large pan over medium heat. Add a drizzle of oil and the beets and cabbage. Sprinkle on the salt and sauté for 5-7 minutes, until the liquid has released and then started to evaporate. You want the mixture to be relatively dry.
  3. Turn off the heat and add the garlic, green onions, ginger, soy sauce, vinegar, and pepper. Taste and season with additional salt or soy sauce if needed. Set aside and allow to cool. [I actually like to do this step a day in advance to make the cooking process quicker.]
  4. Dipping Sauce: Add all ingredients to a jar or small bowl and shake or whisk to combine. Top with sesame seeds and green onions. [Can also be done a day in advance.]
  5. Assembly: Gather all of your equipment and ingredients: filling, small spoon, dumpling wrappers, small bowl of water, and a plate or tray lined with parchment paper.
  6. To fill the dumplings, use a spoon to scoop about a tablespoon of filling. Press the filling against the side of your bowl to compact it. Hold a wrapper in one hand and press the filling into the center.
  7. Dip the finger that was holding the spoon in water and run it around the edge of the dumpling wrapper. Carefully make four folds as you press the edges together. If the folds are too difficult or time consuming, you can simply press the edges together and use a fork to seal and crimp.
  8. Cooking: Once you have filled all of your dumplings, heat a pan with a tight-fitting lid over medium-high heat. Add a ½ tsp. of cooking oil and allow to warm. Add enough dumplings to the pan to fill it without crowding; I fit 8-10 at a time. Cook for 2-3 minutes until dark brown on the bottom. Add a ¼ cup of water and quickly close the lid. Steam for 1 minute until dumplings are soft. Remove lid and allow any remaining liquid to cook off. Remove dumplings and repeat with remaining dumplings. Serve with dipping sauce and a garnish of sesame seeds and green onions.


If you don't want to make all 36 dumplings at once, prepare and fill them and then freeze before cooking. Store in an airtight container and cook within 6 months.


  1. Jessica October 22, 2018

    Omg Natalie these are gorgeous and sound delicious!

  2. Erin Vasicek October 23, 2018

    Oh my gosh they really are beautiful!

  3. Malini October 23, 2018

    I can’t get over how delicious these look. ANd that crust on the potstickers – WOWZA. Beautiful photography – you have me drooling…

  4. […] party, amiright?? I especially like that this recipe doesn’t require any skill or finesse, like folding and crimping and tucking. Just squish the vegan, non-GMO wrappers into the muffin tin holes ands […]


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