• images/potsticker.jpg

Makes 30 potstickers

  • 8 dried black mushrooms
  • 4 cups julienned napa cabbage
  • 1 teaspoon salt
  • 3/4 pound ground pork, chicken, or beef
  • 4 green onions, chopped
  • 1 1/2 tablespoons minced ginger
  • 2 tablespoons oyster-flavored sauce
  • 2 teaspoons Chinese rice wine or dry sherry
  • 1 teaspoon sesame oil
  • 1 1/2 tablespoons cornstarch
  • 1/4 teaspoon white pepper
  • 30 potsticker wrappers
  • 3 tablespoons cooking oil
  • 1 cup chicken broth


  1. Soak mushrooms in warm water to cover until softened, about 30 minutes; drain. Remove and discard stems and mince caps.
  2. In a large bowl, toss napa cabbage with salt; squeeze to remove excess liquid.
  3. To make filling: Combine mushrooms, napa cabbage, ground pork, green onions, ginger, oyster-flavored sauce, rice wine, sesame oil, cornstarch and white pepper in a bowl; mix well.
  4. To make each potsticker: Place a heaping teaspoon of filling in center of a potsticker wrapper; keep remaining wrappers covered to prevent drying. Brush edges of wrapper with water; fold wrapper in half, crimping one side, to form a semicircle. Pinch edges together to seal. Set potsticker, seam side up, in a baking pan. Cover potstickers with a dry towel to prevent drying.
  5. Place a wide frying pan over medium heat until hot. Add 1 tablespoon of the cooking oil. Add 10 potstickers, seam side up; cook until bottoms are golden brown, about 3 minutes. Add 1/3 cup chicken broth; reduce heat to low, cover and cook until liquid is absorbed, 4 to 5 minutes. Remove from heat. Repeat with remaining potstickers, cooking oil and chicken broth.