Cooking time
20 minutes
  • * Calories and sodium are for one serving.
  • * Recipe amounts have been modified for easier preparation.

Ingredients (4 servings)

  1. ground pork200 g (7 oz.)
  2. napa cabbage (bok choy)2 leaves
  3. potsticker skins20
  4. salta dash
  5. Japanese long onion (negi)1/4 stalk
  6. coriander leavesoptional


  1. ginger (minced)1 clove
  2. garlic (minced)1 clove
  3. sesame oil1 Tbsp
  4. sake1 Tbsp
  5. Kikkoman Soy Sauce1 tsp

(B) Chicken bone broth

  1. chicken bone broth bouillon powder1 Tbsp
  2. hot water800 ml (about 3-1/2 US cups)
  3. Kikkoman Soy Sauce2 tsp

Recipe by HISAKO, Food Stylist


Make filling

  1. Mince the napa cabbage and put in a bowl, then add and massage with salt. Squeeze out any excess liquid. Add the ground pork and (A), and mix until sticky.

Wrap filling in skins

  1. Place 1 Tbsp of (1) onto each potsticker skin, and wet the edges of the skins with water. Fold the potsticker skins together and adjust their shape.


  1. Bring the chicken bone broth (B) to a boil in a pot and cook (2). Once the skins become translucent and they begin to float to the surface, add the long onion and quickly heat up.
  2. Serve the potstickers together with the bone broth soup garnished with coriander leaves.