Asian Mushroom Potstickers


I love dumplings.

I love the Czech fruit dumplings my grandmother makes, the Asian vegetable dumplings my mom and I inhale, and the Tibetan potato “momo” I have every time I visit home.

Despite my dumpling adoration, up until earlier this year I never attempted to make dumplings because I assumed it was a long and tedious process. To my surprise, dumpling making isn’t hard at all, and it’s especially nice because any leftovers can be freezed and used for easy meals.

I’ve still got ways to go before I master all the dumpling recipes I intend to (I think Czech fruit dumplings are up next), but I think I’ve got this mushroom potsticker recipe down. These dumplings are super simple to make, yet incredibly flavorful and delicious. I encourage anybody, regardless of cooking experience, to try this recipe out.

Asian Mushrooms Potstickers 

Dumpling Dough

Adapted from here.

  • 240 g flour*
  • ½ cup boiling water
  • ½ tsp salt
  1. Add the salt to the boiling water, and stir into the flour. Knead the dough for 10 minutes, or until smooth. (For more detailed instructions, see here.)
  2. Pat the dough into a log, wrap in plastic wrap, and set aside in the fridge to rest for at least an hour.

*This equals 2 cups of flour, but unless you have a feel for how much water to add, I would weigh it out if possible. I halved the recipe and used 60 g spelt flour, 50 g all purpose flour, and 10 g vital wheat gluten, but when I made it with 120 g all purpose flour, the dough was easier to handle.

Mushroom Potsticker Filling

Adapted from here.

In a pan, sautee until the water is mainly evaporated:

  • 1 ½ cups diced white mushrooms
  • ½ cup diced shiitake mushrooms*
  • 1 tsp oil
  • 1/8 tsp salt

Add, and cook another 2 minutes:

  • 2 cloves garlic, diced

Take off heat and stir in:

  • 2 tbsp minced green onions
  • 1 tbsp minced garlic
  • ½ tsp sesame oil
  •  ½ tsp soy sauce
  • (optional:  ½ tsp chili oil)

Assembling the potstickers:

  1. Cut the dough into 40 equally sized pieces (mine were 9g each), and roll into thin circles.
  2. Add dumpling filling to the middle, making sure the filling doesn’t touch the edges of the dough (the oil in the filling will prevent the sides from properly sealing).
  3. Fold the dough over the filling, and pinch the edges to trap the filling. The edges shouldn’t have a visible seam. Crimp the edges if desired.
  4. Set aside, covering with plastic wrap, as you prepare more dumplings. Either cook immediately, or place in a tupperware and freeze.

Cooking the potstickers:

See here for an in depth instructions on cooking potstickers. They are also good when boiled in broth.