Taste of Asia: Potstickers Recipe

This winter we’re celebrating the bright, flavorful cuisine of Asia. Each week we’ll share some of our favorite Asian recipes, from curries to stir fries.

Stock up on these Asian pantry staples: rice, soy sauce, curry paste, sesame oil, fish sauce, rice vinegar, red chili flakes, and sesame seeds. And then get ready to take your taste buds on a culinary adventure to the Far East!

This week’s featured recipe:


Makes 40 – 45

Craving new tastes and textures? These homemade potstickers are flavorful, healthy, and easier to make than you think! For a vegetarian version, leave out the pork and add more cabbage.


  • ½ cup dried shiitake mushrooms, reconstituted according to directions, stems removed, minced
  • 2 cups shredded napa cabbage
  • ½ tsp salt
  • ¼ lb minced pork
  • ½ cup sliced scallions
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 ½ tsp mirin or white wine
  • 1 ½ tsp minced fresh ginger
  • 1 ½ tbsp cornstarch
  • 1/8 tsp ground white pepper
  • 45 wonton wrappers
  • 4 tbsp canola oil
  • 1 cup chicken broth


Mix cabbage and salt in a large bowl and let stand 30 min. Wring out cabbage, and mix with mushrooms, pork, scallions, soy sauce, sesame oil, mirin, ginger, cornstarch and pepper.

Place wonton wrapper on a flat surface. Brush with water, add a spoonful of filling, and press closed in a triangle. Repeat with remaining wrappers and filling.

Heat canola oil in a large non-stick skillet. Add 10-12 potstickers in a single layer, and sauté until brown. Add ¼ cup stock, cover, and let steam 3-4 minutes. Remove from pan and repeat with remaining potstickers until all are cooked.

Serve with dipping sauce.

Potstickers Dipping Sauce

  • 5 tbsp rice wine vinegar
  • 6 tbsp soy sauce
  • 3 tbsp warm water
  • 1 ½ tbsp sugar
  • 1 tbsp sesame oil
  • 1 tsp sriracha
  • 2 tbsp minced fresh ginger
  • 2 tsp minced hot chili pepper

Whisk together all ingredients and chill.

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