Pork and Shitake Mushroom Potstickers

Pork and Shitake Mushroom Potstickers

Ever since watching Crazy Rich Asians, I can’t stop wrapping potstickers!  I have made these for family, friends, and coworkers, and they all love them. I don’t bother making the wrappers from scratch as it takes up too much time.  Also, I grew up eating dumplings and I have never in my life seen anyone make homemade wrappers. These potstickers are inexpensive to make and tastes delicious.  
Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Course: Appetizer
Cuisine: Chinese
Keyword: appetizer, chinese food, dumplings, potstickers
Servings: 4 people
Author: 510foodie


Potsticker Filling

  • 1/2 lb ground pork
  • 1/2 cup chopped shitake mushrooms
  • 1/4 cup thinly sliced green onions
  • 1/3 cup thinly shredded carrots
  • 1 cup thinly shredded cabbage
  • 2 tbsp minced ginger
  • 1 tbsp minger garlic
  • 3 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tsp corn starch
  • 1/4 tsp ground white pepper

Other ingredients

  • 1 bag round sue gow wraps
  • 1 small bowl room temperature water
  • vegetable or canola oil for frying


  • non stick pan with a lid
  • parchment lined baking sheet


  • In a large mixing bowl, combine all the potsticker filling ingredients well.
  • Using a spoon, scoop out approximately 1 tbsp of filling in the center of a sue gow wrapper.  
  • Dip a finger into the bowl of water and wet the entire edge of the wrapper.
  • Carefully fold over the bottom of the dumpling towards the top while creating pleats from the front end of one side to the other side until completely sealed. 
  • As you place the sealed dumpling on the parchment lined tray, push down to create a flat bottom so the dumpling stands up.
  • Repeat the process to wrap more dumplings until you run out of filling.

Pan frying the potstickers

  • Add 2 tbsp of oil in a pan over medium heat. 
  • Add enough potstickers (approximately 8-10) in the pan leaving a little space between them. 
  • Brown the bottom for about 30 seconds, turn them to brown the front for another 30 seconds, and the back for another 30 seconds so they are a golden brown on all sides.  
  • Pour 1/4 cup of room temperature water into the pan.  The pan will sizzle. 
  • Turn the heat to low and cover the pan.  
  • Let the potstickers cook through. (approximately 5-6 minutes)
  • Uncover the pan and let any remaining water evaporate and cook for another minute. 
  • The potstickers will begin to crisp up again and you can remove them from the pan and they’re ready to eat.   
  • Serve with hot sauce or Thai chili sauce or a mixture of both.  Enjoy!