I’m known for grabbing those bags of frozen potstickers at the grocery store and eating them relentlessly for lunch. I am OBSESSED with potstickers. These Pork & Shiitake Mushroom Potstickers blow all those frozen varieties out the window. The flavor is so incredibly fresh and vibrant.

Making my own always seemed so intense and overwhelming until I saw a video online on how to do it. The recipe seemed easy enough so I tried it out and was amazed at how it all came together. The fillings for that recipe however involved a trip to the local Asian Market. Think dried woodear mushrooms and special Chinese cabbage. To make my own recipe I wanted to use ingredients that were available everywhere, in any grocery store. Pork & Shiitake Mushroom Potstickers were born.

The key is to take the time to really chop up all the ingredients very well. Remember that the filling is going INSIDE of a potsticker. Make sure to run your knife over everything several times. Getting a fine dice will help you when it comes to stuff these bad boys. You can also use the help of mini chopper or food processor to get the small dice you need for these.

I made these two ways. Once with making the dough myself and rolling it out. It was a fun process. I also made them again using pre-made potsticker wrappers you can find in the freezer section of specialty grocery stores or asian markets. 9/10 I prefer the pre-made wrappers but if you can’t find them then making your own dough is doable. There are multiple recipes and videos online on how to do it yourself.

You can also skip the whole potsticker step and just sauté the filling in a sauté pan with a little oil. Then toss in cooked Asian noodles of your choice and drizzle with soy sauce for a tasty stir fry. I hope you enjoy these Pork & Shiitake Mushroom Potstickers as much as my family does.

Pork & Shiitake Mushroom Potstickers

Delicious and Fresh, these Pork and Shiitake Mushroom Potstickers are made with ingredients you can find at any local grocery store. Don't let making homemade potstickers intimidate you! They are actaully very easy to make and don't have to be perfect.

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Course Main Course

Cuisine Chinese

Servings 5 people

Ingredients

1 lb ground pork
1/2 head small green cabbage
1 cup finely chopped shiitake mushrooms 3.5 oz container
1 large egg
1/2 tsp crushed red pepper flakes
1 tbsp fresh ginger grated or finely diced
1 tbsp soy sauce
2 tbsp sesame oil
1/4 tsp Chinese Five Spice
3 cloves garlic, finely chopped or grated
4 green onions, chopped white and green parts
1/2 tsp kosher salt
2 pkgs pre-made potsticker wrappers (round ones, not wonton wrappers)

Instructions

In a medium skillet set over medium heat add in 1 tbsp sesame oil. Add in the finely chopped shiitake mushrooms and saute for a few minutes to release any extra water they have retained. This should only take 2 -5 minutes or so. Pull the mushrooms off of the heat and spoon them into a bowl.
Add in the finely chopped cabbage, 1 tbsp sesame oil, soy sauce, ground ginger, garlic, chopped green onion, egg, and pork. Stir these ingredients together with the mushrooms then add in the Chinese five spice, crushed red pepper flakes, 1/2 tsp kosher salt. Mix together well then set aside. I like to let mine sit in the fridge for about an hour to chill.
Take one potsticker wrapper out of the package at a time. Put one tsp of filling into the center and run your finger dipped in water over half of the wrapper. Fold the wrapper in half and seal it with your thumb in the middle. Using your fingers make three folds on the right side of the wrapper and then on the left side (watch my video embedded below for help) pinching as you go to seal the dumpling. Set aside on a sheetpan lined with parchment paper. Keep folding and going until you have used up all of your potsticker wrappers.
You can cook them from fresh or freeze to cook later. Either way they will cook up the same.
Heat a large saute pan with a lid over medium heat. Add in 1 tbsp neutral oil like canola or vegetable oil.
Place the potstickers in the pan and cook them until brown on the bottom. Abour five minutes. Add in 1/2C water and cover immediatly with the lid. Cook for 5-7 minutes or until most of the water is evaporated. Repeat this step again with another 1/2C water and the lid for another 5-7 minutes. Turn off the heat and let these cool for a few minutes before digging in. Enjoy!