Pan-Fried Potstickers

Pan-Fried Potstickers

Sesame oil adds crispiness, flavor and aroma.

Cooking time
20 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

1 g (0.03 oz.)

10 g (0.4 oz)

80 g (2.8 oz)


1 tsp

1/2 Tbsp

(A) Seasoning

0.5 g (0.02 oz.)

a dash

1 tsp

a small amount

(B) Dipping Sauce

as desired

as desired


  1. Finely chop the cabbage, lightly salt and mix in. Set aside for a few moments, then wring out any moisture. Cut the garlic chives into small rounds. Remove the stem from the shiitake mushroom, then mince.
  2. Combine the mixed meat with (A) in a bowl. Add in (1) and mix together well.
  3. One at a time, wet the edges of each dumpling skin. Place an appropriate amount of (2) in the center. Fold the pork inside while carefully making pleats around the edges.
  4. Spread some vegetable oil in a fry pan. Pan-fry the potstickers over high heat.
  5. Pour in enough water to cover approximately 1/4 of the dumplings height. Cover with a lid and steam cook for 4 to 5 minutes.
  6. Remove the lid and drain any remaining water. Use a circular motion to pour in the sesame oil. Pan-fry further until golden brown. Remove, garnish with (B) and serve while hot.

Cooking Basics

Garlic - mincing

Remove the skin of the garlic clove, and cut vertically in half. Then remove the core, slice thinly cut-side down without cutting as far as the base part, and lay the knife flat and insert horizontal cuts. Finally, mince from end to end.

Shiitake mushrooms - removing the stem

The stem can be easily removed by folding it over and pulling it off at the base, where it is attached to the cap. You can also cut it off from under the cap with a knife.


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