Categories: Asian
Ingredients
- Wrappers
- 11/2 cups all purpose flour
- pinch of salt
- Filling
- 4 to 5 dried shiitake mushrooms, soaked in hot water
- 4 to 5 button mushrooms, chopped into small pieces
- 2 to 3 oyster mushrooms, chopped into small pieces
- 2 scallions, finely chopped
- 1 clove garlic, minced
- 1 tbsp dark soy sauce
- 2 tsp light soy sauce
- 1 tbsp brown sugar
- 1 tbsp chili sauce, or less if you prefer it less spicy
- 2 tsp cornstarch
- 1 tbsp vegetable oil
Directions
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Wrappers
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In a bowl roughly mix together the flour and salt. Add water slowly and using a spoon (because the water is hot) start bringing the dough together.
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Once it all comes together as a lump, transfer it to your counter top and knead the dough for 8 to 10 minutes. Transfer the dough into a bowl, cover with plastic wrap and let it rest for 20 to 30 minutes.
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Uncover and divide the dough into 12 equal balls and roll each piece of dough into a thin disc, roughly 8 cm in diameter.
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Your wrappers are ready….place them on a large tray lined with plastic wrap so that they dont stick to each other. If you wanna stack them then place a piece of parchment paper in between them. Cover and keep aside till ready to use.
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Filling
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Drain the soaked shiitake mushrooms and squeeze all the liquid out. Chop them into small pieces.
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In a bowl add all three mushrooms, scallions and garlic and mix roughly.
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Add soy sauces, chili sauce, sugar and corn starch. Mix so that all the pieces of mushrooms are coated well in the sauce.
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In a wok sauce pan heat oil. Add the mushroom mix and cook on medium low for about 3 to 5 minutes or till the mushrooms are soft and cooked through. Remove from heat and keep aside.
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Make the Potstickers
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Place a heaped teaspoon of filling into the center of each wrapper. Create any shape of potsticker as you desire, it doesn’t have to be the traditional crescent shape, I even made some round ones where you place the filling in the center and pinch close the all edges together on the top….like a dumpling.
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To Cook the Potstickers:
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Heat the oil in a large frying pan over medium heat. Fry the potstickers flat side down for about 2 minutes until a golden crust forms on the bottom. Add water and immediately cover with a lid. Let the steam cook the potstickers for 4 to 6 minutes or until all the water has evaporated and the skin becomes somewhat transparent. Remove the lid and let them cook for another extra 30 to 40 seconds. Remove from pan and arrange on a plate.
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Serve the potstickers warm with your choice of dipping sauce and an extra sprinkle of chopped scallions.