This recipe originally came from the Rebar cookbook. I remember the first time I ate these potstickers almost 10 years ago when friends Andy and Kim made them for us. I bought the Rebar cookbook the next day.

I’ve adjusted this recipe to suit my tastes. The filling is so very easy to make but you do need time to make the potstickers up with the wonton wrappers. Be patient. It’s very worth it!

Shiitake Mushroom Potstickers with Spring Onion, Ginger and Cilantro

Shiitake Mushroom Potstickers with Spring Onion, Ginger and Cilantro

  • 30 gr Dried Shiitake Mushrooms
  • 1 block Extra Firm Tofu
  • 1 tbsp Canola Oil
  • 1 tbsp Sesame Oil
  • 2 tbsp Ginger, minced
  • 4 cloves Garlic, minced
  • 4 Spring Onions, finely chopped
  • .5 of a Red, Orange or Yellow Pepper, minced
  • .5-1 tsp Garlic Chili Paste
  • .25 tsp Cracked Pepper
  • 3-4 tbsp Tamari
  • 2 tbsp Cilantro, minced
  • Wonton Wrappers
  • Cornstarch and Water for wrapper glue
  • Peanut Oil
  1. Soak mushrooms in a bowl of boiling water for 1 hour. Drain, cool and finely chop. Set aside.
  2. Heat oils in skillets and saute ginger, garlic, onions peppers and chili paste until golden. Crumble the tofu into the bowl of mushrooms and add them to the skillet with pepper and tamari. Saute until mixture is dry and heated through. Cool and stir in cilantro.
  3. Make a glue with the cornstarch and water. Put a wonton wrapper in the palm of your hand and put a tsp or so in the center. Too much and your potsticker won’t close or will tear. Lightly brush two edges of the wrapper with the glue and fold diagonally to seal. Repeat to finish the rest of the potstickers. (These can now be frozen for up to a month if you wish)

Shiitake Mushroom Potstickers

  1. Heat peanut oil on medium high heat in wok or skillet until a drop of water bounces and sizzles. Cook the potstickers until golden on one side. Flip over and then add a little splash of water and immediately cover with lid. Be careful of splattering oil! Fry a couple minutes more.
  2. Serve on brown rice with steamed or wok-fried bok choy or kai lan and szechuan sauce.

This sauce doesn’t have to be spicy. It’s darn good with this and other meals needing sauce-age. You can half this recipe and it’s enough with the potstickers but I don’t find it too hard to make use of the extra. My kids LOVE this sweet sauce on rice, stir fries, salad rolls, as a dressing on asian salad….

Szechuan Sauce

  • 2 tbsp Sesame Oil
  • 1.5 tsp Chili Oil
  • 3 cloves Garlic, minced
  • .5 tsp Chili Paste
  • 2 tbsp Rice Vinegar
  • .5 cup Tamari
  • 1 cup Water
  • .25 cup Honey
  • 1 tsp Cornstarch or Arrowroot Powder
  • Juice of two Limes (optional)
  • 2 tbsp Cilantro, minced (optional)
  1. In small pot, heat oils over medium low heat. Add garlic and chili paste and saute briefly. Don’t let them burn!
  2. Stir in vinegar, tamari and water and bring to a boil. Reduce heat and simmer.
  3. Add honey and stir to dissolve.
  4. Mix cornstarch with a few tbsp of water in a bowl and then whisk into the simmering sauce. Continue to simmer for another 5 minutes.
  5. Remove from heat when the sauce is starting to thicken.
  6. Stir in lime juice and cilantro.
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11 Responses to Shiitake Mushroom Potstickers with Spring Onion, Ginger and Cilantro

  1. greenteacher says:

    Hey there, I always have a problem with the wrappers sticking to each other after I fill them. Yours look like they have a coating of cornstarch or something on them. Do you coat them after you fill them? I will definitely try to make them!

  2. Rebecca says:

    Mmm, sound and look delicious!

  3. Lucy Dolan says:

    Yum, they look lovely. I get it, Cilantro = parsley (I think!). Taken me a while to work that out!

  4. Sally says:

    Oh, My. I’ve been wanting that sauce recipe my whole life. We often have pot stickers or wontons. Potstickers are my favorite, but my kids hate the sesame/ginger flavor, we we compromise by making a wonton flavored potsticker. :) When I steam the potstickers, I usually use a chicken broth with a splash of soy sauce, and it makes such a yummy glaze… mmmm….

  5. Annie says:

    The wonton wrappers I buy have the cornstarch on them already so they don’t stick at all to each other and as you can see from the picture- don’t always stay closed the whole way themselves.

    Cilantro= parsley? I may use it like parsley but they are definitely different tastes. Do you not have cilantro about. I desperately want to send you some seeds!

  6. Lucy Dolan says:

    No, we don’t have it at all! I’d love some seeds – is that allowed in the post? Sorry, I got that name completely wrong. I know some of the names are different (eggplant-aubergine, zuccini-courgette etc) and I assumed/guessed that was what it was!!

  7. Annie says:

    I’ve sent seeds to the UK before so I don’t see why not. Cilantro is heaven in most things!

  8. suna says:

    soooo much spring onion in my garden and left over wrappers in my freezer. those will be perfect.

  9. Heather says:

    Oy!! I can see it is going to be dangerous to read your recipe section anywhere close to mealtime…it makes me soooo hungry!! These look delicious, my boys love homemade potstickers so we’ll be giving this version a try.

  10. vanessa says:

    always love the recipes you share out here. if I have time to do this one it sounds awesome!

  11. Carolina says:

    I lost my recipe and had a serious craving…So glad I found it here. We love, LOVE these! <3

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