Corn, red bell pepper, cabbage and shrimp (or chicken or crab) dim sum filling
These are the rectangular X-fold pot stickers in the upper right corner of the picture.
1-1/2 cups finely sliced Napa cabbage
1/2 tsp salt
1/2 cup corn kernels, fresh or frozen/thawed
1/2 cup 1/4" dice red bell pepper
2 Tbsp thinly sliced green onion
1/2 pound cleaned shrimp OR crab pickings OR minced chicken, chopped/shredded finely
additional salt and pepper to taste
Mix cabbage with 1/2 tsp salt and treat as above in the Pork and Ginger potsticker recipe.
Mix the cabbage with the remainder of the ingredients plus a little salt and pepper. Place in a food processor and pulse a couple of times just to chop a little finer. Use about a Tablespoon to fill. Cook using either the potsticker skillet method or bamboo steamer method.
Pot sticker cooking method
Heat a large, 12 inch or so, non-stick skillet over medium to medium-high heat. Pour in about 1/2 to 3/4 cup water. add 1-1/2 Tbsp vege or canola oil. Place the dumplings in the skillet, making sure they aren't touching, cover and cook for 7-9 minutes, adding water in 1/4 cup increments if needed so that there's always some water in the skillet. Then, uncover, allow water to cook away and let the bottoms of the pot stickers brown. Remove and serve with your favorite dipping sauce.
Bamboo steamer method
Line bamboo steamer baskets with parchment paper or cabbage leaves, cutting a few slits corresponding with the holes in the steamer baskets so that the steam can easily come through. Place your sui mai in the steamer baskets, making sure that they are not touching, and steam over boiling water in a wok or a pan big enough to hold your steamer baskets for about 10 minutes. Remove to a serving dish and garnish with sliced green onions or flying fish roe. Serve while hot with your favorite dipping sauce.