• 1 pound ground pork
  • 1 cup green cabbage (shredded)
  • 3 ounces shiitake mushrooms (diced)
  • 2 cloves garlic (pressed)
  • 2 green onions (thinly sliced)
  • 1 tablespoon hoisin
  • 1 tablespoon ginger (freshly grated)
  • 2 teaspoons sesame oil
  • 1 teaspoon Sriracha
  • ΒΌ teaspoon white pepper
  • 36 won ton wrappers
  • 2 tablespoons soy sauce (for serving)


In a large bowl, combine pork, cabbage, mushrooms, garlic, green onions, hoisin, ginger, sesame oil, Sriracha and white pepper.

To assemble the dumplings, place wrappers on a work surface. Spoon 1 tablespoon of the pork mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal.

Heat vegetable oil in a large skillet over medium heat. Add potstickers in a single layer and cook until golden and crisp, about 2-3 minutes per side.

Serve immediately with soy sauce, if desired.

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