Mushroom Dumplings (Pot Stickers)

One of the few perks of being a teacher is that we have a chunk of time off in the summer. (There’s that whole “shaping young minds” part that’s cool as well.)  I utilized my free time this summer hanging out with Joey and Tyler, getting back into shape, and cooking lots and lots of food.

One thing I wanted to learn was how to make dumplings with the beautiful pleats.  So, I headed over to the coast and spent the day with Julie.  I got a one-on-one dumpling tutorial, and in return, I showed her how to make yeast donuts.

After learning how to make them, I’ve been on a dumpling binge.  I’ve made them with chicken. I’ve made them with pork.  I’ve made multiple batches with mushroom in my efforts to develop this recipe.  I tried the small, square wrappers that are available at most supermarkets. I tried the larger, thicker ones found at Asian markets.  You can see the difference in size and thickness of the two different wrappers.

I like the larger ones because they’re quicker to fill.  However, their quality can be inconsistent, which can be frustrating.  The smaller ones are the perfect one-bite size, and taste great steamed as well as pan fried.

One vital tip for making these dumplings: Don’t try to put too much filling in.  It will look like a very small amount compared to the size of the wrapper, but this is correct.  If you try to put too much in, the filling will ooze out as you are pleating the edges.  Just a word of warning.

adapted from Julie’s recipe.

Vegetarian Mushroom Dumplings

Yield: 30-40 large dumplings; 60-70 small dumplings

Vegetarian Mushroom Dumplings


3 Tbs olive oil
1 lb. mushrooms, finely chopped
4 cloves garlic, minced
½ c shredded carrot
1¼ c shredded cabbage
1 Tbs soy sauce
2 tsp sesame oil
1 tsp sriracha
⅛ tsp black pepper
1 green onion, light and dark green part thinly sliced


  1. Heat olive oil in a large skillet over medium-high heat. Add mushrooms and garlic, and cook until all liquid has left the mushrooms, about 8-10 minutes. If there is still liquid left in the pan, carefully drain it out. Add the carrot and cabbage and cook another 2 minutes. Remove pan from heat. Stir in the soy sauce, sesame oil, sriracha, black pepper, and green onion.
  2. Set up a wrapping station. Have filling, wrappers (if you’re using square wrappers, cut them into circles), a small bowl of water, and a clean paper towel nearby. Keep extra wrappers covered with a damp paper towel.
  3. Place a small amount of filling (about 1 tsp for small, 2 tsp for large) in the center of the wrapper. Dip your index finger in the water and wet the top edge of the wrapper. Dry fingers on the paper towel. Pleat the edges to crimp closed (see video ). Place finished dumpling on a baking tray. Repeat with remaining wrappers and filling.
  4. For potstickers: Heat 1 Tbs of vegetable oil in a skillet over high heat. Add 8-10 dumplings (don’t overcrowd the pan) and brown on bottom side, about 4 minutes. Add ¼ c water and reduce heat to medium. Cover pan and let potstickers cook another 3 minutes. Remove lid from pan and if any water then continue cooking until water has evaporated. Serve with soy sauce for dipping.


Wrappers come in packages of 50.

Read More:


Sweet Comments:

  1. Oh my gosh…these look SO good!

  2. This sounds so good, would it be possible to use rehydrated shiitake mushrooms?

    • Kokocooks says:


      I think that would be a great idea! Just replace a portion of the mushrooms with the shiitake mushrooms, and still make sure there’s no extra liquid in the finished filling.

  3. When I make dumplings, I find soy sauce alone is a bit too boring. Here’s a recipe I use, amounts can be adjusted to taste.

    1/3 cup soy sauce
    1/4 cup rice vinegar
    1 Tbsp sesame oil
    3 cloves of garlic, minced
    1 Tbsp fresh minced ginger
    2 Tbsp sugar

    Several drops of chili oil or sesame oil (optional)
    Sliced green onion

  4. I’m going to have to try these – I am a massive fan of pot stickers and regularly make big batches. My last (and favourite so far) was pork and seaweed!

  5. stunning photohraphs

  6. I absolutely love doing my own dumplings and this recipe is fantastic! I love using a mixture of Crimini and Shiitake mushrooms for a variety of flavour and texture. Thanks for sharing this beautiful recipe…


  7. Cameron says:

    Just made these!. Threw in some leeks, chopped Bok Choy and red and green peppers. They were delish. Thanks so much for the recipe. My last attempt at pot-stickers was a disaster.

  8. Could you steam them in a steamer as well?

  9. Madison says:

    How long does this whole recipe take to prepare and cook?

  10. Serena says:

    I made these without garlic since one of my guests is allergic to it. They were so tasty and I will definitely make them again

Leave a Comment: