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Shiitake Potstickers
with soy-vinegar dipping sauce / Asian slaw

Active: 50 min Total: 50 min
Our members had too much fun making these potstickers from the week of 9/28/15, so we wanted to make sure they made it back in a Favorites Week menu for your enjoyment (again or for the first time!).
Smarts: Potstickers freeze great. Make extra and freeze on a floured sheet pan before transferring them to a freezer bag.


Shiitake Potstickers:
  • Green onions - 2 stalks , chopped, white parts only
  • Ginger, fresh - 2 tsp , peeled and chopped
  • Mushrooms, shiitakes - 8 oz , chopped
  • Garlic - 1 clove
  • Coleslaw mix (or sub with shredded cabbage and carrots) - 2 oz
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Wonton wrappers, round or square (look for these refrigerated near the produce section) - 24
Soy-Vinegar Dipping Sauce:
  • Soy sauce, low-sodium - 1/4 cup
  • Water - 1 Tbsp
  • Vinegar, rice - 1 tsp
  • Honey - 1 tsp
  • Chili-garlic sauce (sub any hot sauce) - 1 tsp
Asian Slaw:
  • Bell peppers, red - 1 , thinly sliced
  • Green onions - 2 stalks , chopped, green parts only
  • Coleslaw mix (or sub with shredded cabbage and carrots) - 8 oz
  • Peanuts, roasted and unsalted - 1/3 cup
  • Vinegar, rice - 2 tsp
  • Oil, cooking - 2 tsp
  • Sugar - 1 tsp


  1. Make dipping sauce - Combine soy sauce, water, vinegar, honey and chili-garlic sauce. Taste and add a bit more honey or dilute with water if too salty. (Can be done up to 5 days ahead)
  2. Bell peppers / Green onions (for both potstickers and slaw) / Ginger - Prep as directed. (Can be done up to 3 days ahead)
  3. Make potsticker filling - Roughly chop mushrooms. In the bowl of a food processor, pulse mushrooms, white parts of green onions, ginger, garlic and coleslaw mix (just the portion for the potstickers) several times until coarsely chopped. Heat a wok over medium-high heat. Add first part of cooking oil. When oil begins to shimmer, add mushroom mixture and saute until mushrooms are golden brown and moisture has cooked off, 3 to 4 minutes. (Cooking off the moisture is the key to the right consistency in the filling.) Season with salt and pepper. (Can be done up to 3 days ahead)
  4. Form potstickers - Line a sheet pan with parchment or wax paper. If making these ahead of time, dust the paper lightly with flour to prevent the potstickers from sticking. Watch this video to see how to wrap potstickers or use these instructions: Working with six wonton wrappers at a time, lay the wrappers out on a flat surface. Fill a small bowl with water. Use your fingertips to wet the edges of each wrapper and spoon 2 heaping teaspoons of filling into the center. Fold the wrapper over and pinch the edges tightly to seal. Place on prepared sheet pan. You can take an extra step and fold and pinch the sealed edges several times to create pleats (this is just decorative, but is fun to try!). If making these ahead of time, cover with plastic wrap and refrigerate. (Can be done 1 day ahead)

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  1. In a large mixing bowl, combine bell peppers, green parts of green onions, coleslaw mix (the portion for the slaw), peanuts, vinegar, oil and sugar. Season with some salt and pepper.
  2. Heat a large saute pan with a tight-fitting lid over medium heat. Add second part of cooking oil and when it begins to shimmer, add potstickers in a single layer so that the edges are just barely touching (cook these in batches if they won’t all fit in one pan). Cook, uncovered, until bottoms are golden brown, ~3 minutes. Add 2 tablespoons of water to the pan and cover tightly with lid. Cook for 4 minutes. Remove lid and continue cooking until water evaporates, ~2 minutes more.
  3. Serve potstickers with dipping sauce and Asian slaw on the side.



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