Thursday, May 20, 2021

Chicken Mushroom Pot Stickers

When you love to cook, you often get asked “what’s your favorite thing to Cook”.  That a hard questions.  I have so many favorites, but I usually reply, “a challenge”.  Making something that you love to eat, but not necessarily can/will make. This time, for me it was Potstickers.

Now, knowing that Craig likes Asian dishes, but doesn’t necessarily care for pot stickers. (I think it base on many having pork. But if they are homemade, I can put anything in them!!). I would say that the biggest challenge in making these was the time, not the folding, the prep work, or even the final cooking.

Over the time it takes to make these, you develop a sense of how to fold.  The first few will come out wonky, but after one or two, you’ll “get it”.  Just plan on pulling up a stool, and laying out wrappers, scooping, folding, repeating, 8,000 times.  When I stopped, I think I had make about 140, with 1/3 of the filling mixture left.  So I froze it to utilize some other way….maybe in Drunken Noodles???


Chicken Mushroom Potstickers


  • 35-40 ROUND Asian dumpling wrappers (about 3 1/2″ diameter)
  • 1 cup low sodium chicken broth, divided
  • Neutral oil (I used Avocado)


  • 1/2 head Napa cabbage(5 oz.), chunked to fit in food processor
  • 1/2 teaspoon salt
  • 3.5oz. pkg. shiitake mushrooms
  • 4 green onions, cut into 1 inch pieces
  • 1″ peeled ginger, peeled & chopped
  • 2 garlic cloves peeled
  • 1 large egg yolk
  • 12oz. ground chicken (or turkey)
  • 1 tablespoon reduced sodium soy sauce
  • 1 teaspoon rice wine vinegar
  • 1 teaspoon rice wine
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon Sambal Oleck
  • 1/4 teaspoon pepper

Dipping Sauce (optional)

  • 3 tablespoons low sodium soy sauce
  • 1 1/2 tablespoons rice vinegar
  • 1 1/2 tablespoons rice wine
  • Chili paste to taste optional
  • Juice of 1/2 lemon



  1. Add cabbage to food processor and process until fine. Add diced cabbage to a fine mesh sieve and toss with 1/2 teaspoon salt. Place over a bowl and let sit for 20-30 minutes then press cabbage down with a rubber spatula quite a few times to squeeze out any excess moisture. Set aside. (You can do part of this step in advance and leave the cabbage in the sieve in the refrigerator for as long as you like.)
  2. Add mushrooms, green onions, ginger and garlic to food processor (you don’t need to clean it out) and pulse until finely chopped. Add mixture to one side of a large bowl. To the other side of the bowl add egg yolk and whisk. Add cabbage, ground turkey and all remaining filling ingredients and mix with your hands until thoroughly combined. Cover with plastic and either freeze for 15 minutes or refrigerate at least 30 minutes (or up to 24 hours) to chill mixture.


  1. Line a baking tray with parchment paper and prepare some damp paper towels or a damp cloth (to cover assembled pot stickers and keep them from drying out). Keep all wrappers covered in plastic wrap when you are not using them. Fill a small bowl with water.
  2. Working with 2-4 wrappers at a time (depending on how fast you are), add 1 tablespoon filling to the middle of each wrapper. Do not overfill. Dip your finger in water and run it around the edge of HALF the wrapper. At this point you can either 1) Fold wrapper over in half to create a half-moon shape, pinch the edges firmly together to seal and create 4 pleats (see next step below).
  3. To create pleats: keep the back, moistened wrapper flat, and work with the front moistened wrapper (you are pleating just ONE side of the wrapper). Start with one side and work across to the other side. First, create one pleat with the front ummoistened wrapper by taking a small portion of dough, making a little fold and tucking it back. Firmly press completed pleat into back of wrapper to seal edges. Repeat for 4 pleats. 
  4. Place filled wrappers on prepared baking tray and cover with damp paper towels/cloth. Repeat with remaining wrappers.


  1. Place paper towels on a baking tray to place cooked potstickers. Heat 1 tablespoon oil in a large NONSTICK skillet (that has a lid) over medium-high heat.
  2. Add about 12 dumplings to skillet flat side down, enough that will comfortably fit. Cook without touching until the underside is lightly golden, approx. 2 minutes. Watch closely so they don’t burn! – check the bottom of a potsticker occasionally and adjust heat if needed.
  3. Turn heat to LOW. Stand back and use one hand holding the lid as a shield, as you pour 1/3 cup chicken broth around the dumplings then quickly place the lid on. You can even remove skillet from heat for 30 seconds if this will make you more comfortable against splattering.
  4. Cook until chicken broth has completely evaporated. Remove lid, increase heat to medium and cook 1-2 additional minutes to crisp up bottoms. Transfer potstickers to a paper towel lined baking tray. Repeat until all potstickers are cooked. Best served warm with Dipping Sauce.

Dipping Sauce

  1. Whisk together Dipping Sauce ingredients. Add chili sauce to taste if desired.

Recipe Notes


  • Most grocery store carries them, they will be located in the refrigerated section, sometimes in produce.  If you don’t see them, make sure you ask someone before you give up.  If your grocery store doesn’t carry them, then you can find them at an Asian market or use wonton wrappers (info on that below).
  • You can substitute round dumpling wrappers with square wonton wrappers and cut them into an approximate 3.5” rounds using a cookie cutter or place an object measuring 3.5” on wrappers and cut around with a pizza cutter.
    • If you are cutting the wonton wrappers, cut multiple at a time so it goes more quickly.  When cutting, immediately place cut wrappers back in a sealed bag or cover with a damp cloth/paper towel and only remove wrappers as needed so the rest stay covered in the package otherwise they will dry out.
    • You can also leave the wonton wrappers square and then fold in half to create a triangle. You may need to adjust the amount of filling and broth used as wonton wrappers are thinner.

How to Prevent Potstickers from Tearing

Cover wrappers: 

  • Keep the dumpling wrappers covered in their packaging when not using or else they will dry out and tear easily.
  • Remove liquid from filling: Salt cabbage and push out as much liquid from the cabbage as possible. Excess liquid will cause the wrappers to get moist and tear easily.

Remove air: 

  • As you are folding and pleating your potstickers, push out any excess air otherwise they can tear as they cook.

Tight pleats: 

  • The pleats should be pinched tight without any holes or else the potstickers with suck up to much moisture when steaming and tear.

Cover potstickers: 

  • Assembled potstickers should be placed on parchment paper and covered with a clean damp towel to keep them moist and fry drying out.

Nonstick Skillet: 

  • Potstickers will stick to your skillet and tear when you try and move them unless you use a nonstick skillet.

Notes for a Perfect Potsticker:

  • DO NOT rinse mushrooms or else they will suck up water and make the Potsticker filling wet and your Potstickers soggy.  Instead, brush off any dirt with a damp paper towel if needed.
  • Don’t overfill potstickers: depending on the size of your dumpling and your folding method, you may fit less filling – that is perfectly fine – you want to generously fill your potsticker but not to the point it can’t close filling.  Use less filling if you are having a problem easily sealing your potsticker.
  • Don’t overcrowd your pan – the dumplings will expand as they cook and you don’t want them to expand into each other and stick. You also want to give them space so the full surface of the bottom of the potsticker is touching the pan so it can crisp up.
  • Check for golden bottoms: Don’t be afraid to peak underneath your dumplings to see if they need a little more time, are properly golden or are cooking too quickly.  Adjust cooking time or temperature accordingly.

Check a few dumplings: 

  • Sometimes your pan can cook unevenly, so check a few dumplings for doneness.

Check for doneness: 

  • After the chicken broth is evaporated, you can check a dumpling to ensure the pork is cooked through.  If not, add a few more tablespoons broth, cover, and cook on.  The amount of chicken broth can vary depending on the thickness of the wrapper.

Don’t rush the crisping: 

  • While the dumpling will brown in the first step, they will only get crispy when all the chicken broth is evaporated. If the bottoms aren’t browning to your liking, then drizzle in a little more vegetable oil and shake th pan back and forth to evenly distribute the oil.

How to Freeze Potstickers

  • Assemble the potstickers according to directions up to refrigerating.
  • Place uncooked dumplings on a parchment lined baking tray so they are not touching.
  • Wrap the tray tightly with plastic wrap, and freeze for 1-2 hours (until potstickers are solid), transfer potstickers to a freezer bag to save space.
  • Freeze for up to 3 months.
  • When ready to cook, DO NOT THAW before cooking.  Take care when you add the potstickers to the pan because ice crystals may cause the oil to splatter.
  • Cook dumplings according to recipe directions except add 2 extra tablespoons of chicken broth.
  • After the chicken broth evaporates, check a dumpling for doneness, if it not cooked through add another tablespoon or of chicken broth to the pan and cook an additional minute then check again.




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