Mixed Mushroom Potstickers

I love potstickers! Now although they are a bit of work, they are so worth it. The filling itself is actually really quick and easy to make, it’s just the assembly that takes a while. If you want to save a bit of time, you can look for dim sum wrappers at any asian grocery store (they are usually in the freezer section)

Now if you do decide to make the dough yourself, its just as easy to throw together, and consists of only 3 ingredients: Flour, salt and water! I’ve tried a few different variations of wrappers, and I find this one to be the most consistent, it’s also super soft and elastic when rolling out. Don’t expect this dough to rise (as there is no yeast) It will simply become softer and smoother while it is resting.

I have kept the filling quite basic, all ingredients should be readily available from your local grocery store, but basic does not mean boring! Everyone that I have made these for have absolutely loved them, and they are a personal favourite! I really believe you don’t need a million ingredients to achieve good depth of flavour, and this recipe is one of those examples. Enjoy them just as they are, or serve with 50/50 soy sauce and rice vinegar for dipping.

I’m including a link with photos on how to fold these babies, it’s what I used to teach myself and is very easy to follow. You can find it in the notes section at the bottom of the post.

Mushroom potstickers (makes about 26)

Filling:

  • 1 cup cabbage
  • 2 large carrots
  • 250 g assorted/brown mushrooms
  • 50 g walnuts
  • Big hand full coriander
  • 4 spring onions
  • Glug olive oil
  • 1 tbsp garlic & ginger paste
  • 3 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tsp Chinese five spice
  • half lemon,juiced

Dough:

  • 275 g flour
  • 150 ml boiled water
  • 1 tsp salt

Filling:

  1. Start by preparing the cabbage, Chop cabbage very fine and add to a bowl with a few pinches of salt. Allow to stand for 7 minutes, then squeeze out excess liquid and set aside.
  2. Chop carrots in food processor until finely diced. Next add mushrooms and walnuts, continue to process until you have a fine, but not mushy mixture. Now get out your chopping board and Chop up the coriander and spring onion.
  3. Pour a nice glug of olive oil into a warm pan, add the garlic and ginger paste and stir until fragrant. Next add the mushroom mixture along with all the remaining filling ingredients (minus the cabbage)
  4. Stir occasionally, allowing mixture to simmer until most of the released liquids have been re-absorbed by the mushrooms.

Dough:

  1. Mix flour and salt in a bowl to combine.
  2. Create a well in the middle and pour in the boiling water while mixing with a fork (clumpy bits will start to form)
  3. Knead dough until you have a soft ball, not sticky. If it feels too dry, add a dash more water, too sticky and add a bit more flour. Wrap in cling wrap and allow to rest in fridge for an hour ( if you’ll be leaving it for longer, take it out ahead of time so it is not too cold and hard before rolling)

Assembly:

  1. I use a pasta machine, but I will attach a link in the “notes” section with the steps to rolling these out by hand. If using a pasta machine, roll dough to thinnest setting you can manage (work in batches and keep the remaining dough wrapped)
  2. Cut circles in the dough, and place on a floured surface (I use our whiskey glasses, they are the perfect size).
  3. Put about 1 tbsp of filling in the middle of each wrapper, overfilling them will make them harder to wrap.
  4. Moisten half of the wrappers edge with water and fold over, pinch in the middle to seal.
  5. Now working from one side at a time, start pleating the edges inwards towards the middle so you will have a completely sealed potsticker.
  6. As you work, place the potstickers on a tray lined with parchment paper/tinfoil dusted with flour, and keep them covered until you are ready to cook them.

Cooking:

  1. Heat a non stick frying pan over medium heat, swirl with olive oil to coat and give the pan a few minutes to get hot.
  2. Place potstickers in hot pan, in one layer, for 1-2 minutes (check that bottoms are golden brown)
  3. Add 1/4 cup water, and immediately place a lid on top of the pan, let cook for 2 minutes, then a further 2 minutes with the lid off (until all water is evaporated)
  4. Serve while nice and hot!

*Notes: Heres the link to manually rolling, and folding these potstickers: https://steamykitchen.com/41178-best-chinese-potsticker-dumplings-recipe.html